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Flavorful Grilled Corn on the Cob with Chili Lime Butter

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A quick and easy summer side dish featuring smoky grilled corn slathered with a zesty chili lime butter that balances spicy, tangy, and buttery flavors.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon chili powder (mild or medium heat)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt (sea salt or kosher salt recommended)
  • Juice of 1 fresh lime
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Optional: crumbled cotija or feta cheese for sprinkling
  • Optional: pinch of smoked paprika for extra smoky depth

Instructions

  1. Prepare the chili lime butter: In a medium bowl, combine softened butter, chili powder, ground cumin, garlic powder, salt, and lime juice. Whisk until smooth. Stir in chopped cilantro if using. Set aside.
  2. Preheat the grill to medium-high heat (around 375°F).
  3. Husk the corn and remove all silk threads. Rinse and pat dry.
  4. Place the corn directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes until evenly charred with golden-brown and blackened spots.
  5. Remove corn from grill and generously brush with chili lime butter while still hot.
  6. Optionally, sprinkle with crumbled cotija or feta cheese and a pinch of smoked paprika.
  7. Serve immediately with lime wedges on the side.

Notes

Use softened butter for easy spreading. If butter is too hard, warm for 10 seconds in microwave or leave at room temperature. Keep an eye on corn to avoid drying out; turn often. Fresh lime juice is essential for brightness. For extra smoky flavor, wrap buttered corn in foil and place on indirect heat for 2-3 minutes. Frozen corn can be used but will be less juicy. For dairy-free, substitute butter with vegan margarine or coconut oil and add lime zest.

Nutrition

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

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