This Grilled Corn with Chili-Lime Butter is the perfect union of smoky char, rich butter, and tangy spice. Freshly grilled ears of corn are slathered in a spiced compound butter made with lime zest, chili powder, and a hint of cayenne, then topped with cilantro or cotija for a final flourish. It’s picnic-perfect, fiesta-ready, and wildly addictive.

Ingredients

Corn

• 4 ears fresh sweet corn, husked
• 1 Tablespoon olive oil
• Pinch of salt

Chili-Lime Butter

• 4 Tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Zest of 1 lime
• 1 Tablespoon lime juice
• 1/4 teaspoon kosher salt

Optional Garnishes

• Chopped fresh cilantro
• Crumbled cotija or feta cheese
• Extra lime wedges for squeezing

Preparation

1. Preheat Grill: Heat grill to medium-high (around 400°F). Clean and oil the grates.
2. Prep the Corn: Rub the corn lightly with olive oil and a pinch of salt.
3. Grill the Corn: Place corn directly on the grates and grill, turning every 2–3 minutes, until charred in spots and tender (about 10–12 minutes total).
4. Make the Butter: While corn grills, mix all chili-lime butter ingredients in a small bowl until smooth. Adjust chili or lime to taste.
5. Finish & Serve: Brush hot grilled corn generously with the chili-lime butter. Top with cilantro or cheese if desired. Serve immediately with lime wedges on the side.

Serving Notes

• Best served hot off the grill.
• Great alongside grilled meats, tacos, or summery salads.
• For a creamy twist, mix chili-lime butter with a little mayo and brush on as a spread.