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Flavorful Grilled Corn on the Cob Recipe with Easy Chili Lime Butter

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A simple and delicious grilled corn on the cob recipe featuring a smoky, tangy chili lime butter that enhances the natural sweetness of the corn. Perfect for summer gatherings and quick cookouts.

Ingredients

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  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 1 fresh lime, zested and juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1 teaspoon honey or agave
  • 1 tablespoon olive oil

Instructions

  1. Prepare the chili lime butter: In a small mixing bowl, combine 4 tablespoons of softened unsalted butter with the zest and juice of one fresh lime. Add 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1 teaspoon honey, and 2 tablespoons finely chopped fresh cilantro if using. Mix thoroughly until smooth and well blended. Set aside at room temperature.
  2. Prep the corn: Husk the 4 ears of corn, removing all silk strands. Brush each ear lightly with 1 tablespoon of olive oil to prevent sticking and promote even charring.
  3. Preheat the grill: Heat your grill to medium-high, about 375°F to 450°F (190°C to 230°C). If using charcoal, wait until the coals are covered with white ash.
  4. Grill the corn: Place the prepared corn directly on the grill grates. Cook for about 15 minutes total, turning every 2-3 minutes with tongs until even char marks appear and kernels puff slightly.
  5. Apply the butter: Remove the corn from the grill and while still hot, generously spread the chili lime butter over each ear so it melts into the kernels.
  6. Serve immediately: Serve the corn hot, optionally with extra lime wedges for added citrus zing.

Notes

Use softened butter for easy mixing and spreading. Brush corn with olive oil before grilling to promote caramelization. Turn corn frequently to avoid burning. Chili lime butter can be made up to 2 days ahead and refrigerated. For a dairy-free version, substitute butter with plant-based alternatives. If no grill is available, roast corn in the oven wrapped in foil at 400°F for 20-25 minutes, turning halfway, then broil for 2 minutes to add char.

Nutrition

Keywords: grilled corn, chili lime butter, summer recipe, barbecue side, easy corn recipe, smoky corn, spicy butter, backyard cookout

Find it online: https://grubella.com/flavorful-grilled-corn-on-the-cob-recipe-with-easy-chili-lime-butter/