Recipe for Grilled Corn on the Cob With Chili-Lime Butter | Almanac.com

Grilled Corn on the Cob With Chili-Lime Butter

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6 servings
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Our Grilled Corn on the Cob is always a huge success; it includes a chili-lime butter that brings out the crunchy, grilled flavor. We’ve also included an oven-roasted version.

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.

6 large ears of fresh corn, husked
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons fresh lime juice
2 teaspoons chili powder
Kosher or sea salt and freshly ground black pepper, to taste
1 cup crumbled queso fresco or mild feta cheese, optional
2 tablespoons chopped fresh cilantro, for garnish

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

Grill corn, uncovered, 10 to 15 minutes, turning occasionally, until lightly blackened (but not charred). 

While corn is grilling: 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.

Sprinkle with chopped cilantro. Serve immediately.

Oven-Roasted Corn

To cook in the oven, first preheat to 425°F. Spread the butter mix on each cob and wrap each in aluminum foil. Bake on a tray about 20 minutes or until soft. 

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