Grilled Corn With Chili-Lime Butter | Almanac.com

Grilled Corn With Chili-Lime Butter

6 servings
Preparation Method

Grilled Corn With Chili-Lime Butter

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Our Chili-Lime Grilled Corn is always a huge success. The creamy chili-lime butter brings out the crunchy, grilled flavor. You can kick up (or turn down) the heat by adjusting the amount of chili you use (we like it spicy) to balance the sweetness of the corn.

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.