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Flavorful Grilled Corn on the Cob with Chili Lime Butter

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A quick and easy grilled corn on the cob recipe featuring a smoky, tangy chili lime butter that makes a perfect summer BBQ side dish.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons finely chopped cilantro (optional)

Instructions

  1. Remove the husks and silk from each ear of corn. Rinse under cold water to clear any remaining silk strands. Pat dry with a clean towel.
  2. In a mixing bowl, combine softened unsalted butter, fresh lime juice, chili powder, garlic powder, salt, and black pepper. Mix until fully incorporated and smooth.
  3. Preheat the grill to medium-high heat, about 400°F (204°C). Let the grates get hot enough to create grill marks.
  4. Place the corn directly on the grill grates. Turn every 3-4 minutes to get an even char on all sides, grilling for about 15 minutes until golden-brown with some darker grill marks.
  5. Remove the corn from the grill and generously brush with the chili lime butter while still hot, making sure to coat every crevice.
  6. Sprinkle chopped cilantro over the buttered corn if using, add an extra squeeze of lime for brightness, and serve immediately.

Notes

If the butter mixture thickens in the fridge, let it sit at room temperature before brushing. Avoid turning the corn too frequently on the grill to develop good grill marks. For a vegan option, use plant-based butter and lemon juice instead of lime. Leftovers can be stored wrapped in foil in the refrigerator for up to 2 days and reheated on the grill or stovetop with extra butter.

Nutrition

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

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