Grilled Corn on the Cob with Chili-Lime Butter

 

Ingredients (Serves 4–6)

For the Corn:

• 6 ears of fresh corn, husked

• Olive oil or melted butter (for brushing)

• Kosher salt, to taste

For the Chili-Lime Butter:

• ½ cup (1 stick) unsalted butter, softened

• 1½ tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Zest of 1 lime

• Juice of 1 lime (about 2 tbsp)

• 1 tbsp chopped cilantro (optional)

• Pinch of cayenne pepper (optional, for heat)

• Salt to taste

 Instructions

1. Make the Chili-Lime Butter

In a small bowl, combine softened butter with chili powder, paprika, garlic powder, lime zest, lime juice, cilantro, and salt. Mix until smooth and well blended. For spicier butter, add a pinch of cayenne.
👉 Pro Tip: You can make this ahead and refrigerate it. Roll it into a log in parchment paper and slice when ready to use.

2. Preheat the Grill

Preheat your grill to medium-high heat (about 400°F).

3. Prep the Corn

Brush each ear of corn lightly with olive oil or melted butter and sprinkle with salt.

4. Grill the Corn

Place corn directly on the grill grates. Grill for about 10–12 minutes, turning every 2–3 minutes until slightly charred and cooked through.

5. Butter It Up

Once off the grill, immediately slather the hot corn with the chili-lime butter so it melts into all the nooks and crannies.

6. Garnish (Optional)

Sprinkle with extra cilantro, crumbled cotija cheese, or an extra squeeze of lime juice for extra flair.

 Serving Suggestions

Pair it with:

• Smoky BBQ Cheeseburgers 🍔

• Grilled chicken or ribs 🍗

• Cold lemonade or a light beer 🍋🍺