Description
Grilled Corn on the Cob with Lime and Chili Butter is a smoky, flavorful summer side dish featuring sweet corn brushed with a rich butter infused with fresh lime juice, chili powder, and garlic. Perfect for backyard barbecues, picnics, or family dinners, this easy recipe delivers a delicious balance of sweet, spicy, and tangy flavors.
Ingredients
Corn
- 6 ears fresh corn, husks removed
Lime Chili Butter
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- ½ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s properly heated for cooking the corn evenly and achieving a nice char.
- Prepare Lime Chili Butter: In a small bowl, whisk together the melted butter, fresh lime juice, lime zest, chili powder, smoked paprika, minced garlic, and salt until fully combined.
- Grill Corn: Place the husked ears of corn directly on the grill grates. Grill the corn for 10–12 minutes, turning every few minutes to get an even char and to cook the corn until tender.
- Brush with Butter: During the last few minutes on the grill, brush the corn generously with the prepared lime chili butter to infuse it with flavor and moisture.
- Garnish and Serve: Remove the corn from the grill and sprinkle with chopped fresh cilantro. Serve immediately with extra lime wedges for squeezing over the top.
Notes
- Add crumbled cotija cheese for a Mexican street corn-inspired variation.
- Use fresh corn for the sweetest flavor and best texture.
- Leftover kernels are great in salads, tacos, or soups for added flavor.
- Store leftovers in the refrigerator for up to 3 days, wrapped tightly to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
