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Corn on the Cob with Chili Lime Butter

Annahita Carter
Corn on the cob with chili lime butter is a bright, gently spicy cookout side: sweet grilled corn gets brushed with a tangy chili-lime compound butter and finished with cilantro, crumbly cheese, and extra lime.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Side Dish
Servings 4 servings
Calories 260 kcal

Equipment

  • Grill (gas or charcoal)
  • Small bowl
  • Fork
  • Heatproof bowl or ramekin
  • Basting brush or spoon
  • Tray or platter
  • Tongs

Ingredients
  

For the corn

  • 4 ears fresh sweet corn on the cob husked and silks removed (about 800 g total)
  • 1 tbsp neutral oil (canola or vegetable)
  • 1/2 tsp fine salt

For the chili lime butter

  • 4 tbsp unsalted butter softened to room temperature
  • 1 1/2 tbsp fresh lime juice from about 1 lime
  • 1 tsp lime zest finely grated
  • 1 1/2 tsp chili powder
  • 1/8–1/4 tsp ground cayenne pepper optional
  • 1/4 tsp smoked paprika
  • 1/4 tsp fine salt
  • 1/8 tsp freshly ground black pepper

To serve (optional but recommended)

  • 2 tbsp fresh cilantro finely chopped
  • 30 g queso fresco or mild feta crumbled (about 1/4 cup)
  • 1 lime cut into wedges

Instructions
 

  • Soften the butter and prep the corn. Take the butter out of the fridge 20–30 minutes before starting so it softens but doesn’t melt. Husk the corn, remove as much silk as possible, and trim any long stem ends so the ears fit comfortably on your grill grates.
  • Preheat the grill. Heat a gas or charcoal grill to medium-high, aiming for about 400–450°F (200–230°C). On a charcoal grill, bank the coals to one side to create a hotter and a cooler zone. Lightly oil the grates once hot.
  • Lightly season and oil the corn. Place the husked ears on a tray. Drizzle with the neutral oil and sprinkle with the 1/2 teaspoon of salt. Roll the ears so they’re evenly coated.
  • Make the chili lime butter. In a small bowl, combine the softened butter, lime juice, lime zest, chili powder, cayenne (if using), smoked paprika, salt, and black pepper. Use a fork to mash and stir until smooth and evenly mixed. Taste and adjust lime or chili for balance.
  • Set up a brushing station. Transfer half of the chili lime butter to a small heatproof bowl or ramekin to keep by the grill with a basting brush or spoon. Keep the remaining half indoors, away from the direct grill heat, for finishing at the end.
  • Grill the corn. Arrange the corn on the hot side of the grill. Close the lid and cook for 8–12 minutes total, turning every 2–3 minutes, until the kernels are crisp-tender and have a mix of golden spots and light char. If the color develops too fast, move to the cooler side and extend cooking a few minutes.
  • Brush with warm chili lime butter. Stir the butter near the grill. Move the grilled ears to a clean platter and immediately brush all sides with the warm chili lime butter, letting it melt into the hot kernels.
  • Finish with fresh toppings. Spoon or brush on some of the remaining room-temperature chili lime butter for a richer coating. Sprinkle with chopped cilantro and crumbled cheese, then add lime wedges around the platter for squeezing.
  • Adjust seasoning and serve hot. Taste one kernel. If it needs more zip, squeeze over extra lime juice or add a light sprinkle of chili powder or salt. Serve immediately while hot and buttery.

Nutrition

Calories: 260kcalCarbohydrates: 27gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 40mgSodium: 520mgPotassium: 420mgFiber: 3.5gSugar: 8gVitamin A: 600IUVitamin C: 18mgCalcium: 120mgIron: 1.2mg
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