Go Back
–+ servings

Grilled Corn on the Cob with Chili Lime Butter

Annahita Carter
Sweet grilled corn on the cob with chili lime butter hits a lot of weeknight needs at once: fast to prep, big flavor, and almost no cleanup. The chili and lime cut through the richness of the butter and balance the natural sweetness of the corn.
No ratings yet
Print Recipe Start Cooking Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Side Dish
Servings 4 ears
Calories 210 kcal

Equipment

  • Grill (gas or charcoal)
  • Small bowl
  • Fork
  • Tray or baking sheet
  • Tongs
  • Shallow dish or rimmed plate
  • Serving platter

Ingredients
  

For the corn

  • 4 medium ears fresh sweet corn on the cob husks and silk removed (about 500–600 g total)
  • 1 tbsp neutral oil such as canola, grapeseed, or light olive oil
  • 1/2 tsp fine sea salt for seasoning before grilling

For the chili lime butter

  • 4 tbsp unsalted butter very soft but not melted
  • 1 1/2 tbsp freshly squeezed lime juice
  • 1 tsp finely grated lime zest from about 1 medium lime
  • 1 tsp chili powder
  • 1/4 tsp ground cayenne pepper reduce or omit for milder corn
  • 1/4 tsp fine sea salt to season the butter
  • 1/8 tsp freshly ground black pepper

Optional toppings

  • 30 g cotija or queso fresco crumbled (about 1/4 cup); feta works in a pinch
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges, for serving

Instructions
 

  • Prep the corn. Pat the husked ears of corn dry with a clean towel so the oil will cling. Trim any long stem ends if they make turning awkward. If any silk strands remain, rub them off now.
  • Oil and season. Drizzle the corn with the neutral oil and roll the ears on a tray or baking sheet so they’re lightly coated. Sprinkle with the 1/2 tsp salt, turning to season all sides.
  • Heat the grill. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Let the grates heat thoroughly, then scrub and oil them lightly to reduce sticking.
  • Mix the chili lime butter. In a small bowl, combine the softened butter, lime juice, lime zest, chili powder, cayenne, salt, and black pepper. Mash with a fork until smooth and evenly colored. Taste and adjust.
  • Set up a finishing tray. Spoon the chili lime butter into a shallow dish or rimmed plate wide enough to roll an ear of corn.
  • Grill the corn. Place the oiled corn directly on the hot grates. Close the lid and grill for 10–14 minutes, turning every 2–3 minutes, until bright yellow with some browned and lightly charred spots.
  • Coat with chili lime butter. Transfer the hot corn to your butter dish. Using tongs or clean hands, roll each ear in the chili lime butter so it’s well coated.
  • Add toppings. Move the buttered corn to a serving platter. Immediately sprinkle with crumbled cotija (or queso fresco/feta) and chopped cilantro. Serve with lime wedges.
  • Taste and adjust at the table. If the flavor feels flat, add a squeeze of lime and a tiny pinch of extra salt. For more heat, finish with a light dusting of chili powder or cayenne.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 5gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 520mgPotassium: 380mgFiber: 3gSugar: 7gVitamin A: 450IUVitamin C: 10mgCalcium: 90mgIron: 1.1mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe