Description
This Chili Lime Corn on the Cob is a zesty, grilled side dish featuring fresh corn charred to perfection and brushed with a flavorful buttery chili-lime sauce. Garnished with vibrant cilantro and crumbled cotija cheese, it’s an ideal accompaniment for summer cookouts, taco nights, or any festive meal.
Ingredients
Corn and Seasoning
- 4 ears fresh corn, husks removed
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt, to taste
Butter Mixture
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp lime zest
Garnishes
- 2 tbsp chopped fresh cilantro
- ¼ cup crumbled cotija cheese (optional)
- Lime wedges, for serving
Instructions
- Preheat the Grill: Heat your grill to medium-high to ensure it’s hot enough to char the corn evenly.
- Prepare the Corn: Brush each ear of corn with olive oil to prevent sticking and promote browning during grilling.
- Grill the Corn: Place the corn on the grill, turning it every 2-3 minutes for 10–12 minutes total until all sides are lightly charred and cooked through.
- Make the Chili-Lime Butter: In a small bowl, whisk together the melted butter, chili powder, smoked paprika, fresh lime juice, lime zest, and salt until well combined.
- Brush Corn with Butter Mixture: Generously coat the hot grilled corn with the prepared chili-lime butter for layers of bold flavor.
- Add Garnishes: Sprinkle chopped fresh cilantro and cotija cheese over the corn to add brightness and creaminess.
- Serve: Serve the corn immediately with lime wedges on the side to squeeze over just before eating.
Notes
- Adjust the amount of chili powder to suit your preferred spice level.
- You can substitute Parmesan or feta cheese for the cotija if unavailable.
- This dish is best enjoyed hot and fresh straight off the grill.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
