Grilled Corn on the Cob with Chili Lime Butter used to feel like some mythical festival food to me, you know? I mean, I’d try it at a friend’s BBQ and wonder why my at-home corn never had that smoky-sweet pop or zing. Every summer, I swear I’d try again. Yet, by the time my corn finished on the grill it was either oddly chewy, or had the flavor of, well, flame-licked sadness. So if you’re tired of corn that stubbornly refuses to be five-star-restaurant good, you’re seriously in the right spot. Oh, and if you want something bright and cool to drink with it, this lime watermelon idea is top-tier, or try this aloe vera digestive juice for, you know, a happy stomach.
Recipe Variations
Here’s the thing: grilled corn on the cob with chili lime butter begs for a little riffing. Like, I get bored easy, and sometimes I add smoked paprika. Or, if I’m feeling reckless, I grab cotija cheese and sprinkle that on after grilling. Some pals swear by brushing on a smear of mayo instead of butter (I was skeptical, but wow, it’s actually amazing). Vegan? Swap in a plant-based butter, load up on fresh herbs like cilantro. Sometimes my neighbor pushes hot sauce at me while handing over a corn cob (always, yes, more heat). If you want even more flavor bombs, a squeeze of extra lime at the table is never a bad idea. I even saw this one guy finish his corn with a handful of crunched-up tortilla chips on top—crunchy and wild.
Special Equipment for Grilling
A plain, simple grill works magic. Gas or charcoal, doesn’t matter, but a charcoal grill gives an extra smokiness I love. You really just need a set of good tongs. Corn skewers? Handy, but I won’t judge if you use your fingers, honestly. Oh, and if you’re worried about bits of husk making a fiery exit, grab some kitchen twine and tie back the husks so they don’t drop into the fire. That’s really about it. No fancy gadgets, no weird single-use tools. Keep things easy and fun.
Tips for Perfectly Grilled Corn
Getting grilled corn on the cob with chili lime butter just right has a few secrets. First, I never grill my corn totally naked—I peel the husks back, yank off the silky threads, but then fold the husks kinda loose over the cob. A little soak in water for 10 minutes stops them from burning up, which is clutch. Grill slightly above medium heat, turn it a lot. You want smoky marks, some char, but never a cinder block. Once it’s off, slather butter on while it’s hot so it melts in all those nooks. Trust me, don’t skimp on chili or lime. And please, LOTS of napkins.
“This recipe changed my whole summer. The chili lime butter caught my friends by surprise. I had ZERO leftovers at our cookout—and I doubled the batch!”
— Rachel from Minnesota
Common Mistakes to Avoid
So, first mess-up? Leaving the corn right over intense flame. No, don’t do it. It’ll dry out or char so bad no on amount of butter saves it. Rushing the soak is bad too, because dry husks burn quick and uneven. Don’t peel off every bit of husk either. If you butter the corn before grilling, say goodbye to actual flavor—it’ll fall off and just drip into the coals. The last thing, don’t try to do a million things while grilling. If you lose track, it’s mouthfuls of blackened sadness. I learned the hard way! Keep it simple.
Related Recipes for Grilled Corn
If you’re dreaming up a whole summer meal around this, I’d try this chipotle cilantro lime rice for a punchy side. Some folks like a juicy drink with their grilled corn on the cob with chili lime butter—this refreshing watermelon basil lemonade fits a party vibe, or even just a porch snack moment. If you want a next-level main dish, check out these sizzling grilled pineapple shrimp skewers for more grill greatness. These will round out your meal and genuinely make it taste like a little vacation.
Perfect pairings for grilled corn:
- Cold, citrusy drinks like watermelon basil lemonade
- Smoky grilled skewers
- Bright, herby rice sides
- Even just a simple slice of good summer tomato
Common Questions
Q: Can I use frozen corn instead of fresh?
A: You can, but honestly, fresh is better. The texture just isn’t the same. If you have to use frozen, try to thaw and dry them first.
Q: Do I have to soak the corn before grilling?
A: It’s not required, but I swear by it. It helps prevent burning and keeps the kernels plump.
Q: What’s the best chili powder to use?
A: Whatever you love! I like ancho for a mild, smoky thing, but use cayenne if you like more punch.
Q: Can I make the chili lime butter ahead?
A: Hundred percent. Make it and keep in the fridge for up to a week. Bring to room temp for easy spreading.
Q: How should I store leftovers?
A: Wrap any leftover cobs in foil and chill in the fridge. Not as magical reheated, but you can slice the kernels off and toss ‘em in salads or rice.
Get Out There and Grill!
Okay, if you’ve read this far, first—a huge high five, because you are now basically a grilled corn on the cob with chili lime butter boss. Don’t overthink equipment, just jump in. Play with flavors or try a few recipe variations, maybe gather your crew and show off your new grilling talent. If you want to get even more serious, check out this Grilled Corn with Chile Lime Butter Recipe for a slightly more polished spin. For more summer flavor inspiration, you’ll find all kinds of seasonal drinks in this collection. And trust me, everyone will ask for seconds—promise!
Grilled Corn on the Cob with Chili Lime Butter
Delicious grilled corn on the cob dressed with a zesty chili lime butter for a perfect summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 ears of fresh corn
- 4 tablespoons butter, softened
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
Instructions
- Soak the corn in water for 10 minutes to prevent the husks from burning.
- Peel back the husks, remove the silky threads, and then fold the husks back over the corn.
- Preheat the grill to slightly above medium heat.
- Place the corn on the grill and turn frequently until it’s charred and cooked through, about 10-15 minutes.
- Remove from the grill and immediately slather with chili lime butter while hot.
- Serve with extra lime and napkins for a messy, delicious experience.
Notes
Experiment with toppings like cotija cheese, smoked paprika, or mayo. A squeeze of fresh lime enhances the flavors.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 170
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: grilled corn, summer recipes, BBQ sides