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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 spicy, tangy chili lime butter that perfectly complements the smoky char from the grill. Ideal for summer BBQs and casual dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • Zest and juice of 1 lime
  • 1 teaspoon chili powder (mild ancho recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, or to taste
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. In a medium mixing bowl, combine softened butter with lime zest and juice, chili powder, garlic powder, salt, smoked paprika (if using), and cilantro (if using). Mix thoroughly until well incorporated.
  2. Preheat grill to medium-high heat (375-450°F). If using charcoal, wait until coals are covered with white ash.
  3. Husk the corn by peeling back and removing all silk threads. Rinse under cold water and pat dry.
  4. Brush the chili lime butter generously over the corn kernels.
  5. Place corn directly on grill grates. Turn every 2-3 minutes to char evenly, grilling for about 10-12 minutes until golden brown spots and some blackened kernels appear.
  6. Remove corn from grill and add another small dollop of chili lime butter while still hot, allowing it to melt.
  7. Optionally sprinkle extra chili powder or fresh cilantro on top and serve immediately.

Notes

If corn chars too quickly, move to a cooler part of the grill or wrap loosely in foil. Butter can be made a day ahead and refrigerated; bring to room temperature before use. For dairy-free version, substitute butter with coconut oil or plant-based margarine. Adjust chili powder to control heat level.

Nutrition

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