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Grilled Corn on the Cob with Lime and Chili Butter Recipe

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4.1 from 75 reviews

  • Author: Sara
  • Total Time: 22 minutes
  • Yield: 6 servings
  • Diet: Gluten Free, Vegetarian

Description

Grilled Corn on the Cob with Lime and Chili Butter is a smoky, flavorful summer side dish featuring sweet corn ears brushed with a zesty butter infused with fresh lime juice, chili powder, smoked paprika, and garlic. This easy-to-make recipe is perfect for backyard barbecues, picnics, or family dinners, delivering a delicious balance of sweet, spicy, and tangy flavors enhanced by fresh cilantro and lime wedges.

Ingredients

Corn and Butter Mixture

  • 6 ears fresh corn, husks removed
  • 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

  1. Preheat the Grill: Prepare your grill by heating it to medium-high heat to ensure a nice char on the corn without burning.
  2. Prepare the 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 well combined to create a flavorful brush-on sauce.
  3. Grill the Corn: Place the corn ears directly on the grill grates and cook for 10 to 12 minutes, turning every few minutes to evenly char and cook the corn until tender and lightly blackened.
  4. Brush with Butter: During the last few minutes of grilling, generously brush the corn with the lime chili butter to infuse it with spicy, tangy flavor while it finishes cooking.
  5. Garnish and Serve: Remove the corn from the grill, sprinkle with freshly chopped cilantro, and serve immediately alongside lime wedges for extra zest and freshness.

Notes

  • Add crumbled cotija cheese for a Mexican street corn-inspired variation.
  • Use fresh corn for the sweetest flavor and best grilling results.
  • Leftover kernels can be repurposed in salads, tacos, or soups.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American

Find it online: https://sarasplate.com/grilled-corn-on-the-cob-with-lime-and-chili-butter-recipe/