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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 zesty chili lime butter that adds smoky, spicy, and tangy flavors perfect for summer BBQs.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 4 tablespoons unsalted butter, softened
  • Juice of 1 large lime
  • Zest of 1 lime
  • 1 teaspoon chili powder (smoked chili powder preferred)
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon garlic powder (optional)
  • Salt to taste (preferably flaky sea salt)
  • A handful fresh cilantro, finely chopped (optional)

Instructions

  1. Husk and clean 4 ears of fresh corn, removing all the silk. Rinse under cold water and pat dry.
  2. In a mixing bowl, combine 4 tablespoons of softened unsalted butter with juice and zest of 1 lime, 1 teaspoon chili powder, ½ teaspoon crushed red pepper flakes, ¼ teaspoon garlic powder, and salt to taste. Mix well until evenly blended.
  3. Preheat your grill to medium-high heat, around 400°F (200°C). If using charcoal, wait until coals are glowing with a light layer of ash.
  4. Place the corn directly on the grill grates. Turn every 2-3 minutes to get an even char and grill marks on all sides. Grill for about 10-12 minutes total until kernels are tender with some blackened spots but not burnt.
  5. Remove corn from the grill and immediately brush generously with the chili lime butter while still hot to allow the butter to melt and soak into the kernels.
  6. Sprinkle with flaky sea salt and chopped fresh cilantro if desired. Serve warm with extra lime wedges on the side.

Notes

If butter hardens before spreading, microwave for 10-15 seconds to soften. Oil grill grates lightly before heating to prevent sticking. For dairy-free, substitute vegan butter or avocado oil. Adjust chili flakes to control heat level. Grill with husks on for a steamed effect after soaking in water.

Nutrition

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

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