Unlock Smoky & Zesty Perfection with Chili Lime Butter Grilled Corn on the Cob 

If you’ve ever wished for a side dish with bright flavors that comes together quickly, this is it! Grilled Corn on the Cob with Chili Lime Butter is a game-changer. Forget plain buttered corn from your childhood — this recipe is full of smoky, tangy, slightly spicy goodness that will have everyone gathered around the BBQ requesting “just one more cob.”

Let’s level this thing up! Whether you’re throwing them on a grill outdoors in the scorching Texas sun or gathering around a stovetop grill (like I’m doing), this recipe is embarrassingly easy but impressively tasty. And that Chili Lime Butter? Let’s just say it’s not just for corn — try it on chicken, steak, vegetables, even bread, and it will outshine everything else on your plate every time. Ready to dive in? Let’s get grilling, baby!

Ingredients Overview:

Not every ingredient in this recipe is here for a good reason, and that is: To inject your corn with flavor that says, “summer BBQ vibes.” Here’s the lineup:

• 4 ears corn, husked: The true star here is sweet, fresh corn. Grilled until it’s just right, it gets that smoky char for added depth.
• 4 tablespoons unsalted butter (at room temperature): Butter is this recipe’s soul — it imparts flavor and keeps the corn moist and luscious.
• 1 teaspoon chili powder: Gives that little kick to wake up your taste buds. Don’t worry — it’s countered by the lime!
• 1/2 teaspoon smoked paprika: Adds smoky depth that echoes the flames of your grill even more.
• 1/2 teaspoon garlic powder: A hint of savory richness binds all the flavors.
• 1 lime (zested and juiced): The secret weapon. The zest adds brightness, while the juice delivers that tangy zip that makes your mouth water.
• 1 tablespoon fresh chopped cilantro: A burst of freshness, color and herbaceous flavor. Also, it’s a beaut for garnish!
• Pinch of sea salt: Mellowes them out, amplifies all the other flavors — don’t skip this step!

Step-by-Step Instructions:

Let’s deconstruct this process so it’s as simple as enjoying the finished product:

1. Preheat the Grill:

• First, you need to preheat your grill on medium-high heat. An outdoor grill: Just brush your grates with some oil to prevent sticking.

2. Make the Chili Lime Butter Mixture:

• In a small bowl, mix the softened butter with the chili powder, smoked paprika, garlic powder, lime zest, lime juice and a generous pinch of sea salt. Stir until smooth and creamy.
• Taste and set the butter mixture aside; refrigerate briefly if your kitchen is hot.

3. Grill the Corn:

• Put the corn directly onto the grates of the grill.
• Cook, twisting frequently, until the kernels take on a smoky char. It should be 10-12 minutes for just the right amount of tenderness and char.

4. Coat with Chili Lime Butter:

• Once the corn is grilled, brush each ear with the Chili Lime Butter when it’s hot and slather on plenty using a basting brush (or a spoon).
• That way, the butter oozes into every nook and cranny of the kernels. And yes, it is as divine as it sounds!

5. Garnish and Serve:

• Top the buttered corn with freshly chopped cilantro.
• Sprinkle on an additional pinch of sea salt or squeeze with a little lime juice, if you want.

Serving Suggestions, Storage, Tips, and Variations

Serving Suggestions:

• Serve with skewers of grilled chicken or shrimp.
• But serve with a refreshing summer salad or creamy coleslaw.
• Sprinkle on some cotija for a Mexican slope.

Storage Tips:

• Wrap leftover grilled corn in foil and refrigerate for 1 to 2 days.
• To reheat, wrap in foil and put on a low grill for a few minutes, or into a 350-degree oven.

Variations:

• Cheesy: After buttering, sprinkle grated parmesan or cotija cheese on top for cheesy goodness.
• Spicier Kick: Replace the chili powder with a little cayenne or chipotle powder.
• Herby Twist: Substitute parsley or green onion for the cilantro.
• Party-Friendly: Cut corn off the cob after grilling and combine with more Chili Lime Butter for a crowd-pleasing salad or side.

FAQs

1. Can I use frozen or canned corn in this recipe?

• Sweet corn is best for flavor and texture, but you could use thawed frozen corn or canned ears of baby corn. Just know they might cook faster on the grill.
• No problem! Use a stovetop grill pan or even a cast-iron skillet. You’ll still have beautiful char marks.

    2. Is the Chili Lime Butter spicy?

• It’s mildly spicy. If you don’t like heat, use less chili powder or none at all. The lime and smoky paprika will still shine!

    3. Can I make the Chili Lime Butter in advance?

• Absolutely! You can prep it for up to 3 days ahead and leave it in the fridge. You just need to let it soften before using.

And there you go, a quick and delicious Grilled Corn on the Cob with Chili Lime Butter recipe that’ll be your ace in the hole come backyard BBQing season. Ready to fire up your grill? Let’s make magic happen!