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Perfect Grilled Corn on the Cob with Zesty Chili Lime Butter

grilled corn on the cob - featured image

A quick and easy grilled corn on the cob recipe featuring a creamy, tangy chili lime butter that adds a smoky, spicy kick perfect for summer cookouts.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1 tablespoon fresh cilantro, finely chopped (optional)

Instructions

  1. Husk the corn completely, removing all silk strands. Rinse under cold water to remove any leftover silk (about 5 minutes).
  2. In a small bowl, combine softened butter, fresh lime juice, chili powder, garlic powder, smoked paprika, and salt. Mix well until smooth and creamy (about 3 minutes).
  3. Preheat your grill to medium-high heat, approximately 375°F (190°C). If using charcoal, wait until coals are covered with white ash.
  4. Using a brush or spoon, generously coat each ear of corn with the chili lime butter.
  5. Place the corn directly on the grill grates. Turn every 2-3 minutes to ensure even charring and cooking. Grill for about 10-12 minutes until kernels are tender and slightly blistered with some char marks.
  6. Once off the grill, immediately brush on another layer of chili lime butter while the corn is still hot to lock in moisture and flavor.
  7. Sprinkle with freshly chopped cilantro if desired. Serve hot.

Notes

Use softened butter, not melted, for better spreading and adherence. Rotate corn frequently to avoid burning. Prepare chili lime butter up to 2 days ahead and keep refrigerated. For dairy-free option, substitute butter with coconut oil-based or vegan butter. If no grill is available, roast corn in oven at 425°F for 20-25 minutes, turning halfway.

Nutrition

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