Grilled Corn on the Cob with Zesty Chili Lime Butter
Follow this recipe to make perfectly charred grilled corn on the cob topped with a homemade chili lime butter sauce.
- Prep Time: 10 min
- Cook Time: 14 min
- Total Time: 24 min
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears fresh sweet corn, husks removed
- 8 tablespoons unsalted butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- Optional: 1/4 cup crumbled Cotija cheese for topping
Instructions
- Prepare the chili lime butter: In a small bowl, combine the softened butter, chili powder, smoked paprika, cumin, salt, pepper, and lime zest. Mix until fully combined. Set aside.
- Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). Lightly oil the grates to prevent sticking.
- Place the corn directly on the hot grill grates. Grill for 10 to 14 minutes, turning every 3 to 4 minutes, until the kernels are tender and show char marks on all sides.
- Remove the corn from the grill and immediately brush generously with the prepared chili lime butter while the corn is hot.
- Drizzle with fresh lime juice.
- If using, sprinkle with crumbled Cotija cheese. Serve immediately.
Notes
- For juicier corn, soak the shucked ears in cold water for 30 minutes before grilling. Pat them dry before placing them on the heat.
- Adjust the chili powder amount based on your preferred spice level.
- You can make the chili lime butter up to 3 days ahead and store it covered in the refrigerator. Let it soften slightly before using.
Nutrition
- Serving Size: 1 ear
- Calories: 240
- Sugar: 5
- Sodium: 280
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 4
- Cholesterol: 60