Grilled Corn With Chili-Lime Butter

Corn, Mexican-Style


4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons fresh lime juice
2 teaspoons chili powder
6 ears fresh corn, husked
Kosher or sea salt and freshly ground black pepper
Optional: 1/4 pound queso fresco or mild feta cheese, finely crumbled (about 1 cup)
Optional: 2 tablespoons chopped fresh cilantro


Grilling corn is so easy. Prepare grill to medium-high and rack about 4 inches from the fire.

Grill corn 5 to 8 minutes, turning often, until lightly blackened (but not charred). 

In a bowl or container, mix up the lime juice, softened butter, chili powder, salt and pepper.

You’re going to roll the corn in the butter-chili-lime sauce so find a tray or dish you can put the sauce in and roll the corn. 

Optional: After rolling corn, create a layer of crumbled cheese and roll again in the cheese.

Optional: Sprinkle with chopped cilantro. Serve immediately.


6 servings

Preparation Time

15 Minutes

Total Time

15 Minutes

Reader Comments

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grilled corn

So easy and delicious! I usually just do a little butter and salt but this a great variation for my BBQ. Corn is kind of a starch so a nice mix of sweet/spicy flavors.