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Grilled Corn on the Cob with Chili Lime Butter

Grilled corn on the cob slicked with chili lime butter for charred, tender kernels and a bright, zesty finish. The lime acidity cuts through the smokiness, while chili powder or Tajin clings to each bite for bold summer BBQ flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 4 ears corn Husked
chili lime butter
  • 4 tbsp unsalted butter Softened
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder or Tajin Use either chili powder or Tajin
  • 0.25 tsp cayenne pepper
  • 0.5 tsp garlic powder
  • 0.25 salt To taste
to serve
  • 0.25 fresh cilantro
  • 0.25 lime wedges
  • 0.25 tsp Tajin or chili powder Extra, optional garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and make the chili lime butter
  1. Preheat the grill to medium-high heat.
  2. Mix the softened butter with the lime juice, lime zest, chili powder or Tajin, cayenne, garlic powder, and salt until smooth.
Grill the corn
  1. Grill the corn for 10–15 minutes, turning every 2–3 minutes, until charred and tender.
Slick on butter and garnish
  1. Immediately slather each ear with the chili lime butter while the corn is still hot.
  2. Garnish with fresh cilantro, an extra squeeze of lime, and a pinch of Tajin or chili powder.
  3. Serve right away with extra chili lime butter on the side.

Notes

For the best char, keep the grill at medium-high and turn the ears every 2–3 minutes so every side gets contact heat. Store leftover grilled corn covered in the refrigerator up to 2 days; rewarm on a hot grill or in a skillet until steaming, then re-slick with a bit of extra chili lime butter. Freezing isn’t recommended because the kernels can lose texture. For a dairy-free swap, use vegan butter in the same amounts.