Grilled Corn on the Cob with Chili Lime Butter

Grilled Corn on the Cob with Chili Lime Butter is a smoky, sweet, and spicy summer side dish that brings bold flavor to every bite. The corn is charred to perfection on the grill, then slathered with a zesty butter made from lime juice, chili powder, and a touch of garlic. It’s the ultimate way to enjoy fresh corn during the warmer months.

Why You’ll Love This Recipe

This recipe takes the classic grilled corn experience to the next level with a buttery, flavorful twist. It’s quick to prepare, easy to scale for a crowd, and packed with punchy, savory heat balanced by bright citrus.

• Sweet, smoky, and spicy flavor combo
• Fast and easy to make
• Great for BBQs, picnics, or cookouts
• Customizable to spice preference
• A vibrant and colorful presentation

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh corn on the cob, husked
• Butter, softened
• Chili powder
• Fresh lime juice
• Lime zest
• Garlic powder
• Salt
• Optional: chopped cilantro, cotija cheese

directions

this recipe

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together the softened butter, chili powder, lime juice, lime zest, garlic powder, and salt until well combined.
3. Brush the corn with a little oil and place directly on the grill grates.
4. Grill the corn for 10–12 minutes, turning occasionally, until slightly charred and tender.
5. Remove corn from the grill and immediately brush with the chili lime butter while still hot.
6. Garnish with chopped cilantro or cotija cheese if desired.
7. Serve hot with lime wedges on the side.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

• Add cheese: Sprinkle with crumbled cotija or feta cheese for a Mexican-style twist.
• Make it smoky: Add smoked paprika or chipotle powder to the butter.
• Go creamy: Mix in a tablespoon of mayonnaise or sour cream to the butter for a richer finish.
• Spice it up: Use cayenne or hot sauce in place of chili powder for extra heat.
• Herb it up: Add finely chopped cilantro, parsley, or chives to the butter mix.

storage/reheating

Store leftover corn in an airtight container in the fridge for up to 3 days.
To reheat, wrap in foil and warm in a 350°F oven for 10–15 minutes or reheat on a skillet over medium heat.
The chili lime butter can be stored separately in the fridge for up to a week and reused as a spread or topping.

FAQs

Can I use frozen corn?

Yes, but fresh corn gives the best flavor and texture. Thaw and dry frozen corn before grilling.

Do I need to boil the corn first?

No, boiling isn’t necessary. Grilling alone cooks the corn and adds smoky flavor.

How spicy is the chili lime butter?

It has mild heat, but you can adjust the amount of chili powder or use a hotter spice if desired.

Can I grill corn with the husks on?

Yes, you can grill with husks on for a more steamed texture, then remove husks and grill briefly for char.

What if I don’t have a grill?

You can roast the corn in the oven at 425°F or use a grill pan on the stove.

Can I make the butter ahead of time?

Absolutely. Store the chili lime butter in the fridge for up to a week. Let it soften before using.

Is this dish dairy-free?

Only if you use a dairy-free butter alternative. The rest of the ingredients are dairy-free.

How do I keep corn juicy when grilling?

Brush lightly with oil before grilling and don’t overcook. The butter added afterward helps lock in moisture.

What pairs well with this corn?

It’s perfect with grilled meats, burgers, tacos, or as part of a summer vegetable spread.

Can I add sugar to the butter?

A small pinch of sugar or honey can enhance the sweetness if you like a sweet-and-spicy combo.

Conclusion

Grilled Corn on the Cob with Chili Lime Butter is a summertime favorite that delivers bold, bright, and smoky flavor with every bite. It’s easy to make, crowd-pleasing, and totally customizable to your taste. Whether you’re hosting a cookout or looking for a quick weeknight side, this recipe is a fiery and fresh way to enjoy corn all season long.

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