Print

Flavorful Grilled Corn on the Cob with Chili-Lime Butter

grilled corn on the cob with chili-lime butter - featured image

A quick and easy grilled corn recipe featuring a smoky, spicy, and tangy chili-lime butter that enhances the natural sweetness of the corn. Perfect for summer cookouts and family dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and silk removed
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 teaspoon chili powder (regular or chipotle)
  • 1 teaspoon garlic powder
  • Zest of 1 lime
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • A tiny drizzle of honey or agave (optional)
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Prepare the corn by husking completely, removing all silk strands. Rinse under cold water and pat dry with a kitchen towel (about 5 minutes).
  2. Make the chili-lime butter by combining softened butter, chili powder, garlic powder, lime zest, lime juice, kosher salt, and honey (if using) in a mixing bowl. Mix thoroughly until creamy and well blended.
  3. Preheat the grill to medium-high heat, approximately 375–400°F (190–204°C). If using a grill pan, preheat it for 5 minutes until smoking slightly.
  4. Grill the corn directly on the grill grates or in the grill pan for about 10–12 minutes, turning every 2–3 minutes with tongs to get even grill marks and prevent burning.
  5. When the corn is hot off the grill, use a basting brush to generously coat each ear with the chili-lime butter. Add a second coat if desired.
  6. Garnish with chopped fresh cilantro and a pinch more chili powder if desired. Serve immediately.

Notes

Use softened butter for best flavor blending. Turn corn frequently to avoid burning and achieve even grill marks. For dairy-free, substitute butter with coconut oil or plant-based spread. Remove husks for better char and butter adherence. Leftovers can be reheated wrapped in foil at 350°F for 10 minutes.

Nutrition

Keywords: grilled corn, chili-lime butter, summer cookout, easy recipe, spicy corn, tangy corn, barbecue side dish