Go Back
–+ servings
grilled corn chili lime butter pinterest

Grilled Corn with Chili-Lime Butter

This recipe combines the smoky char of the grill with the tangy, spicy kick of chili-lime butter, creating a perfect balance that complements virtually any summer meal.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: Mexican
Keyword: Grilled Corn, Chili-Lime Butter, Summer Side Dish, Grilled Vegetables
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 ears
Calories: 220kcal

Equipment

  • Grill
  • Mixing Bowl
  • Basting Brush

Ingredients

For the corn

  • 6 ears fresh corn husks and silk removed
  • 2 tablespoons neutral oil like vegetable or canola
  • salt and freshly ground black pepper to taste

For the chili-lime butter

  • 1/2 cup unsalted butter softened (1 stick)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper adjust to your heat preference
  • 2 cloves garlic minced
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 teaspoon salt

Optional garnishes

  • 1/4 cup crumbled cotija cheese substitute with feta or parmesan if unavailable
  • additional lime wedges
  • fresh cilantro leaves

Instructions

  • In a medium bowl, combine the softened butter, lime juice, lime zest, chili powder, cumin, cayenne pepper, minced garlic, chopped cilantro, and salt. Mix thoroughly until all ingredients are evenly distributed throughout the butter.
  • Shuck the corn, making sure to remove all the silk strands. Brush each ear lightly with oil and season with a pinch of salt and pepper.
  • Heat your grill to medium-high (around 375-400°F). If using a charcoal grill, arrange the coals to create direct and indirect cooking zones.
  • Place the corn directly on the grill grates. Rotate the ears every 2-3 minutes until you achieve light char marks on all sides, about 10-12 minutes total. The kernels should be bright yellow and tender when pierced with a knife.
  • Transfer the hot grilled corn to a serving platter. While the corn is still hot, slather each ear generously with the chili-lime butter, allowing it to melt into all the crevices between kernels.
  • Sprinkle with cotija cheese if using, add a final squeeze of fresh lime juice, and garnish with cilantro leaves. Serve immediately while hot, with extra lime wedges on the side.

Notes

For a dairy-free version, use plant-based butter. If you're not a cilantro fan, flat-leaf parsley offers a fresh alternative without the soapy taste some people detect in cilantro.
Make the butter up to three days in advance and store it in the refrigerator. Just bring it to room temperature before using for easy spreading.
If your corn isn't at peak freshness, soak the ears in cold water for 10 minutes before grilling to help restore some moisture.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 250mg | Fiber: 2g | Sugar: 5g
Tried this recipe?FOLLOW ME @Foodideo and PIN this recipe