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Flavorful Grilled Corn on the Cob with Chili Lime Butter

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A quick and easy grilled corn on the cob recipe featuring a smoky, tangy chili lime butter perfect for summer BBQs. This flavorful side dish balances creamy butter, zesty lime, and a mild spicy kick.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Pinch of cayenne pepper (optional)
  • Cotija cheese for topping (optional)

Instructions

  1. In a small mixing bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well until smooth and creamy. Stir in 2 tablespoons finely chopped fresh cilantro if using.
  2. Remove husks and silk from 4 ears of fresh corn. Rinse and pat dry, removing any leftover silk strands.
  3. Preheat your gas or charcoal grill to medium-high heat (around 375°F or 190°C). If using charcoal, wait until coals are glowing red with a light layer of ash.
  4. Place the corn directly on the grill grates. Grill for about 10-12 minutes total, turning every 2-3 minutes to get even char marks and a slightly smoky aroma.
  5. Brush the corn generously with the chili lime butter every few minutes while grilling, saving some butter for serving.
  6. Once cooked through and charred to your liking, remove corn from grill. Give it one last brush of butter and sprinkle with extra chili powder or cotija cheese if desired.
  7. Serve immediately while warm for the best flavor and texture.

Notes

Keep butter softened but not melted before applying to help it stick better. Rotate corn often to prevent burning and ensure even cooking. For extra smoky flavor, use a charcoal grill. Wrapping corn in foil halfway through grilling can help retain moisture but reduces charred crispness. Butter can be made up to 2 days ahead and stored in the fridge. Reheat leftovers gently with extra butter to revive flavor.

Nutrition

Keywords: grilled corn, chili lime butter, summer BBQ, easy side dish, spicy corn, grilled vegetables

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