Grilled Chili Lime Corn
This grilled chili lime corn is a bold, smoky summer side dish featuring sweet charred corn brushed with a flavorful chili lime butter. Ready in under 20 minutes, it’s easy, crowd-pleasing, and perfect for any backyard cookout.
Servings: 4 ears
Calories: 210kcal
Cost: 2
Equipment
- grill
- grill tongs
- small mixing bowl
- basting brush or spoon
- knife and cutting board
Ingredients
- 4 fresh corn on the cob, husked
- 4 tbsp unsalted butter, softened
- 1 tsp ancho chili powder
- 1 pinch cayenne pepper
- 1 lime zest
- 1 garlic clove, finely grated
- 1/4 tsp salt
- 1-2 fresh limes, juiced
- 1 tbsp neutral oil (avocado or grapeseed)
- 2 tbsp fresh cilantro, chopped (optional)
- 2 tbsp cotija cheese, crumbled (optional)
Instructions
- In a small bowl, mix softened butter with ancho chili powder, cayenne, lime zest, garlic, and salt until fully combined.
- Remove husks and silk from the corn, pat dry, and lightly brush each ear with oil.
- Preheat the grill to medium-high heat (about 400–425°F) and lightly oil the grates.
- Place corn directly on the grill and cook for 10–12 minutes, turning every 2–3 minutes until evenly charred.
- During the last 2 minutes of grilling, brush the corn generously with chili lime butter.
- Remove from grill, add more butter, squeeze fresh lime juice over the top, and garnish with cilantro and cotija if desired. Serve immediately.
Notes
Use fresh, peak-season corn for best flavor. Apply butter only during the final minutes of grilling to avoid burning. Swap butter for vegan alternatives if needed. Try variations like chipotle or sweet honey butter for different flavor profiles.