Description
This Chili Lime Corn on the Cob is a vibrant and flavorful side dish featuring fresh corn grilled to a perfect char, then coated in a zesty chili-lime butter and topped with fresh cilantro and crumbled cotija cheese. Ideal for summer barbecues, taco nights, or any gathering needing a bold, crowd-pleasing vegetable option.
Ingredients
Corn
- 4 ears fresh corn, husks removed
Chili-Lime Butter Mixture
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- Salt, to taste
Toppings and Garnish
- 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 heat to prepare for cooking the corn evenly with a nice char.
- Oil the Corn: Brush each ear of corn with olive oil to prevent sticking and help achieve a golden char when grilled.
- Grill the Corn: Place the corn directly on the grill grates and cook for 10–12 minutes, rotating frequently to ensure an even, light char on all sides.
- Prepare Chili-Lime Butter: In a small bowl, mix melted butter with chili powder, smoked paprika, lime juice, lime zest, and salt to create a flavorful basting sauce.
- Brush Corn with Butter: Generously coat the hot grilled corn with the chili-lime butter mixture, allowing the flavors to soak in while the corn is still warm.
- Add Toppings: Sprinkle chopped cilantro and crumbled cotija cheese over the buttered corn for a fresh, tangy finish.
- Serve: Serve immediately alongside lime wedges to squeeze over each ear for an extra burst of citrus.
Notes
- Adjust the chili powder amount based on your preferred spice tolerance for milder or spicier corn.
- Parmesan or feta cheese can be used as a substitute for cotija cheese if unavailable.
- Serve the corn hot off the grill for the best texture and flavor experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
