Grilled Corn on the Cob with Chili Lime Butter

Husked ears of corn grilled until charred in spots and brushed with a butter of lime zest, chili powder and smoked paprika. Ready in about 20 minutes; serves 6.

Naturally gluten-freeVegetarianNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

Charred grilled corn on the cob brushed with chili lime butter and cilantro, with lime wedges
  • Prep 10 min
  • Cook 12 min
  • Total 22 min
  • Yield 6 ears

Updated

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Grilling corn concentrates its sweetness and adds a smoky char that boiled corn cannot match. Husk the ears, grill them directly over medium-high heat, and turn them every couple of minutes until the kernels are tender and browned in spots.

A quick flavored butter with lime zest, chili powder and smoked paprika melts into every row. Serve it alongside a grilled steak, kabobs or fish tacos for an easy summer dinner.

Ingredients

  • 6 ears fresh corn, husked and silk removed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh cilantro (optional)
  • Lime wedges

New to an ingredient? See Smoked paprika in our kitchen glossary.

Instructions

  1. Make the butter. Mash together the butter, lime zest, chili powder, smoked paprika and salt.
  2. Heat the grill. Heat the grill to medium-high and clean the grate.
  3. Grill. Lay the corn directly on the grate and cook, turning every 2 to 3 minutes, until tender and charred in spots, 10 to 12 minutes total.
  4. Butter and serve. Brush the hot corn generously with the chili lime butter, sprinkle with cilantro and serve with lime wedges.

Nutrition per ear (estimated)

160Calories
19 gCarbohydrates
2 gFiber
17 gNet carbs
3 gProtein
9 gFat

Estimated per ear (the recipe makes 6 ears), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeVegetarianGrill and BBQNo added sugar

Tips

  • For juicier, less charred corn, grill it in the husk for 15 to 20 minutes, then peel and butter.
  • Crumbled cotija or feta cheese is a good addition.
  • Cut leftover kernels off the cob for salads and salsa.

Questions about this recipe

How long do you grill corn on the cob?
Husked corn takes about 10 to 12 minutes over medium-high heat, turning often. Corn in the husk takes 15 to 20 minutes.
Should I soak corn before grilling?
Only if grilling in the husk. Soaking for 15 minutes helps keep the husks from burning.
Can I make this on a grill pan?
Yes. Use a grill pan over medium-high heat and turn the corn often for about 12 to 15 minutes.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures