Print

Flavorful Grilled Corn on the Cob with Chili Lime Butter

grilled corn on the cob - featured image
Print Recipe

A simple yet flavorful grilled corn on the cob recipe featuring a bold chili lime butter that adds smoky, spicy, and tangy notes, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • Fresh corn on the cob – husks removed but with some silk left (choose ears that feel heavy and have bright yellow kernels)
  • ½ cup (115 g) unsalted butter – softened to room temperature
  • 1 to 1 ½ teaspoons chili powder (preferably ancho chili powder)
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon garlic powder
  • Pinch of salt (kosher salt recommended)
  • Pinch of freshly cracked black pepper
  • 1 teaspoon honey or agave syrup (optional)
  • Juice of 1 lime (about 1 tablespoon)
  • 2 tablespoons fresh cilantro – finely chopped (optional)

Instructions

  1. Prep the corn: Peel back the husks without removing them completely and remove the silk strands. Pull the husks back up to cover the corn and soak the ears in cold water for 15 minutes to prevent burning and steam the corn slightly on the grill.
  2. Make the chili lime butter: Combine ½ cup softened unsalted butter with 1 to 1 ½ teaspoons chili powder, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, a pinch of salt and pepper, 1 teaspoon honey, and the juice of one lime (about 1 tablespoon). Mix well until creamy and smooth. Stir in chopped cilantro if using. Taste and adjust seasoning as desired.
  3. Preheat your grill to medium-high heat (around 375°F / 190°C). Clean and lightly oil the grates to prevent sticking.
  4. Grill the corn: Place the soaked corn on the grill with husks pulled back or removed depending on desired char. Grill with husks on for about 10 minutes, turning every 3-4 minutes. Then pull husks back and grill directly on the grate for another 5-7 minutes to get grill marks and smoky flavor. Total cooking time is about 15-20 minutes until kernels are tender with a golden char.
  5. Butter it up: Remove corn from grill and immediately slather chili lime butter all over each ear while still hot, allowing it to melt into every kernel. Serve extra butter on the side if desired.
  6. Serve and enjoy: Garnish with extra chili powder or fresh lime zest if desired. Best enjoyed fresh off the grill.

Notes

Soaking the corn husks before grilling prevents burning and steams the kernels for juiciness. Use softened butter for easy spreading. Adjust chili powder and lime juice to taste. If grill gets too hot, move corn to cooler spot to avoid burning butter. Butter can be made a day ahead and refrigerated for better flavor melding. For dairy-free, substitute butter with coconut oil and honey with maple syrup.

Nutrition

Keywords: grilled corn on the cob, chili lime butter, summer BBQ, easy grilled corn, smoky corn, spicy corn, summer side dish

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