Description
This recipe transforms humble corn on the cob into a bold, flavorful side with smoky chipotle heat and creamy lime butter. Perfect for summer grilling and crowd-pleasing at barbecues or taco nights.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 4 tablespoons (60g) unsalted butter, softened
- 2 tablespoons fresh lime juice (from about 1 medium lime)
- 1 teaspoon lime zest
- 1 teaspoon chipotle chili powder (or smoked paprika as substitute)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon (15ml) olive oil
- Optional: 2 tablespoons finely chopped cilantro
- Optional: Queso fresco or Cotija cheese, crumbled
Instructions
- Make the Lime Butter: In a small bowl, combine softened unsalted butter with lime juice, lime zest, chipotle chili powder, garlic powder, salt, and black pepper. Mix thoroughly until creamy and evenly colored. Fold in cilantro if using. Set aside or refrigerate if firmer butter is desired.
- Prep the Corn: Husk the corn and remove all silk strands. Rinse and pat dry. Brush each ear lightly with olive oil to prevent sticking and encourage grill marks.
- Grill the Corn: Preheat grill to medium-high heat. Place corn directly on grill grates. Turn every 2-3 minutes using tongs to evenly char all sides. Grill for 10-12 minutes until kernels are tender with some blackened spots.
- Slather with Lime Butter: Remove corn from grill and immediately spread with spicy lime butter while hot, allowing it to melt and coat each kernel.
- Serve and Enjoy: Optionally sprinkle crumbled queso fresco or Cotija cheese on top. Serve with extra lime wedges and chili powder if desired.
Notes
Use fresh lime juice and zest for best flavor. Soften butter before mixing. Turn corn regularly on grill to avoid burning and ensure even cooking. Leftover lime butter is great on grilled chicken or roasted vegetables. For no grill, use a cast iron grill pan or broiler. Adjust chipotle powder to control heat. Store leftovers in airtight container up to 2 days; reheat gently on stove or grill.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
- Sugar: 6
- Sodium: 210
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 2
- Protein: 3
Keywords: grilled corn, chipotle corn, lime butter, summer recipe, barbecue side, spicy corn on the cob, Mexican street corn, easy grilling