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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 on the cob recipe featuring a zesty chili lime butter that adds smoky, tangy, and slightly spicy flavors perfect for summer BBQs.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon chili powder (smoked chili powder optional)
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey (optional)
  • ½ teaspoon salt, or to taste
  • Pinch of freshly ground black pepper
  • Optional garnish: crumbled Cotija cheese or chopped fresh cilantro

Instructions

  1. Preheat the grill to medium-high heat, about 375°F to 400°F (190°C to 205°C).
  2. In a small bowl, mix together softened butter, chili powder, lime zest, lime juice, honey, salt, and black pepper until smooth. Set aside.
  3. Remove husks and silk from the corn ears and pat dry with a paper towel.
  4. Place corn directly on the grill grates and turn every 3-4 minutes to ensure even cooking and charring. Grill for 12-15 minutes until golden brown spots and slight blackened char appear.
  5. Transfer grilled corn to a plate and while still hot, generously spread the chili lime butter all over each ear.
  6. Optionally, sprinkle crumbled Cotija cheese or chopped fresh cilantro on top.
  7. Serve immediately while hot to enjoy the buttery, spicy, and citrusy flavors at their peak.

Notes

Pat corn dry before grilling to avoid flare-ups. Turn corn frequently for even cooking. Apply chili lime butter while corn is hot for best absorption. Fresh lime juice and zest provide the best flavor. Can be made dairy-free by substituting butter with coconut oil or avocado oil. Leftovers can be stored in foil in the fridge for up to 2 days and reheated on the grill or in the oven.

Nutrition

Keywords: grilled corn, chili lime butter, summer BBQ, easy side dish, smoky corn, spicy corn, lime zest, backyard grilling