Description
Grilled Corn on the Cob with Chili Lime Butter is a delicious summer treat that combines the sweetness of corn with a zesty, spicy butter.
Ingredients
Scale
- 6 ears of corn, husked
- 2 tbsp olive oil
- 1/2 cup unsalted butter, softened
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Zest and juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Salt, to taste
Instructions
- Preheat grill to medium-high heat. Brush the corn with olive oil and place directly on the grill grates.
- Grill the corn, turning occasionally, until charred and tender, about 10–12 minutes.
- Meanwhile, in a bowl, mix the softened butter with chili powder, smoked paprika, cayenne pepper (if using), lime zest, lime juice, cilantro, and salt until well combined.
- Once the corn is grilled, remove from heat and immediately brush generously with the chili lime butter.
- Serve hot with extra lime wedges if desired.
Notes
- Soak corn in water for 15 minutes before grilling if you prefer to keep the husks on.
- Adjust spice level by varying the amount of chili and cayenne.
- Leftover chili lime butter can be used on vegetables or grilled meats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear with butter
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg