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Flavorful Grilled Corn on the Cob with Chili Lime Butter

grilled corn on the cob - featured image

A quick and easy summer BBQ side dish featuring fresh grilled corn slathered with a zesty, buttery chili lime butter that adds smoky heat and citrus brightness.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lime juice (about half a lime)
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 teaspoon salt (kosher salt preferred)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon honey or agave syrup

Instructions

  1. Husk the corn and remove all silk strands. Rinse under cold water and pat dry (about 5 minutes).
  2. In a mixing bowl, combine softened unsalted butter with lime juice, chili powder, smoked paprika, garlic powder, salt, honey, and chopped cilantro. Mix well until smooth and spices are evenly distributed (about 5 minutes). Taste and adjust seasoning if needed.
  3. Preheat grill to medium-high heat, around 400°F (204°C). Clean the grates to prevent sticking (about 10 minutes).
  4. Place corn directly on grill grates. Turn every 2-3 minutes to get even char marks. Grill for 12-15 minutes total until golden-brown spots appear and a smoky aroma develops.
  5. Remove corn from grill and generously brush with chili lime butter while still hot. Serve immediately.

Notes

Use softened butter for easy spreading. Adjust chili powder to taste for heat preference. If no grill is available, roast corn in oven at 425°F (220°C) for 20-25 minutes, turning halfway. For vegan version, substitute butter with coconut oil or plant-based margarine and honey with maple syrup. Wrap corn loosely in foil to keep warm before serving without butter to avoid sogginess.

Nutrition

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