Chili-Lime Corn on the Cob

Grilled corn slathered with a spicy chili-lime butter offering a zesty twist on a summer classic. This must-try side dish perfectly complements any BBQ spread.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 6

Ingredients

6 ears of corn, husked

1/2 cup unsalted butter, softened

1 tablespoon chili powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 tablespoon lime zest

2 tablespoons lime juice

Salt to taste

1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat.

2. In a small bowl, combine the softened butter, chili powder, cayenne pepper, garlic powder, lime zest, lime juice, and salt. Mix until well combined.

3. Brush the corn with a bit of the chili-lime butter mixture.

4. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until slightly charred and tender.

5. Remove the corn from the grill and generously slather with the remaining chili-lime butter.

6. Garnish with fresh cilantro before serving.

Storage

Store any leftover corn in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, wrap the corn in aluminum foil and warm in a preheated oven at 350°F for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.