Grilled Corn on the Cob with Chili Lime Butter Street Food

Savor the smoky sweetness of grilled corn on the cob, slathered with zesty chili lime butter. This vibrant street food-inspired dish bursts with bold flavors, perfect for summer dinners or casual gatherings. Quick to prepare, it’s a crowd-pleaser that elevates any meal with its irresistible, tangy kick.

Why You’ll Love This Recipe

This grilled corn on the cob with chili lime butter is a love letter to summer and street food culture. The corn’s natural sweetness, enhanced by a smoky char from the grill, pairs beautifully with the spicy, tangy, and buttery topping. It’s an explosion of flavors that’s both comforting and exciting. Whether you’re hosting a backyard barbecue or craving a quick weeknight dinner, this recipe is effortless yet impressive. The vibrant colors and bold taste make it a standout dish that’s sure to spark conversation. Plus, it’s customizable—adjust the spice level or add your favorite herbs to make it your own. Affordable, fresh, and fun, this recipe brings the spirit of a bustling street market to your table.

Recipe Tips and Tricks

• Husk Management: Keep husks on during grilling for a steamed effect, or remove them for more char. If keeping husks, pull them back and tie with twine for easy handling.
• Grill Heat: Use medium-high heat (about 400°F) to achieve a nice char without burning. Rotate corn frequently for even cooking.
• Butter Application: Apply chili lime butter right after grilling while the corn is hot to let it melt and soak in. Use a brush for even coverage.
• Soaking Option: Soak corn in water for 15 minutes before grilling to prevent husks from burning and keep kernels moist.
• Spice Control: Taste the chili lime butter before spreading. Adjust chili powder or cayenne for your preferred heat level.
• Serving Style: Cut corn into smaller pieces for appetizer portions or serve whole for a hearty side.
• Clean Grill Grates: Ensure grates are clean and oiled to prevent sticking and enhance grill marks.

Yield: Serves 4

Grilled Corn on the Cob with Chili Lime Butter Street Food

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Grilled corn on the cob with zesty chili lime butter—smoky, tangy, and perfect for a vibrant street food dinner.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Ingredients

• 4 ears of fresh corn on the cob, husks on or off
• 4 tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Zest and juice of 1 lime
• 1/4 teaspoon kosher salt
• 2 tablespoons fresh cilantro, finely chopped
• Lime wedges, for serving

Instructions

1. Fire Up the Grill: Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking. You’re setting the stage for that perfect smoky char!
2. Prep the Corn: If keeping husks on, pull them back (don’t remove) and tie with twine. Remove silk. If husks are off, simply remove silk. Soak corn in water for 15 minutes if desired for extra juiciness.
3. Make Chili Lime Butter: In a small bowl, mix softened butter, chili powder, cayenne (if using), lime zest, lime juice, salt, and cilantro. Mash with a fork until smooth. Taste and adjust seasoning—make it your own!
4. Grill the Corn: Place corn directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes for even charring. Husks may brown, but that’s part of the charm.
5. Check for Doneness: Kernels should be tender and slightly charred. If using husks, pull one back to peek. The corn should look vibrant and inviting.
6. Butter It Up: Remove corn from the grill and immediately brush generously with chili lime butter. Let it melt into the warm kernels for maximum flavor.
7. Garnish with Flair: Sprinkle extra cilantro over the corn for a pop of color. Squeeze a lime wedge over each cob for a fresh zing.
8. Serve Hot: Plate the corn and serve with extra lime wedges on the side. It’s best enjoyed piping hot, straight from the grill.
9. Optional Twist: For a street food vibe, sprinkle crumbled cotija cheese or tajín over the buttered corn. It’s a game-changer!
10. Enjoy the Moment: Gather your friends or family, dig in, and savor the smoky, tangy goodness. This is summer on a plate!

Notes

• Adjust cayenne pepper to suit your spice tolerance—start small and add more if needed.
• For kids or sensitive palates, omit cayenne and reduce chili powder for a milder flavor.
• If grilling indoors, a grill pan on medium-high heat works well, though char may be lighter.
• Fresh corn is best, but frozen cobs can be thawed and grilled for a year-round treat.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 187Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 300mgCarbohydrates 19gFiber 3gSugar 4gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Corn on the Cob: Fresh corn is key for sweetness and juiciness. Look for bright green husks and plump kernels. Summer corn is ideal, but frozen cobs can work in a pinch (thaw first).
• Butter: Unsalted butter lets you control the saltiness. Soften it to room temperature for easy mixing with spices.
• Lime: Fresh lime juice and zest provide a bright, tangy contrast to the rich butter. Avoid bottled juice for the best flavor.
• Chili Powder: Adds warmth and depth. Use a high-quality blend or single-origin chili powder for nuanced flavor.
• Cayenne Pepper: Optional for extra heat. Start with a pinch and adjust to taste, as it can overpower quickly.
• Cilantro: Fresh cilantro adds a herbaceous note. Chop finely to distribute evenly. Omit if you’re not a fan.
• Salt: Kosher or sea salt enhances all flavors. Add sparingly to the butter and taste before serving.

Variations and Substitutions

• Herb Swap: Replace cilantro with parsley, basil, or chives for a different herbaceous profile. Each herb brings a unique twist.
• Spice Alternatives: Swap chili powder for smoked paprika for a smokier flavor or tajín for a tangy, spicy kick.
• Vegan Option: Use plant-based butter or olive oil instead of dairy butter. Both work well with the chili lime seasoning.
• Cheese Topping: Sprinkle crumbled cotija, feta, or grated Parmesan over the buttered corn for a street food-inspired upgrade.
• Garlic Boost: Add minced garlic or garlic powder to the butter for an extra layer of savory flavor.
• Sweet Twist: Mix a teaspoon of honey into the butter for a sweet-spicy balance.
• Grill-Free Method: Roast corn in a 400°F oven for 20-25 minutes or boil for 8-10 minutes if a grill isn’t available.

Storage Options

• Refrigerate: Store leftover grilled corn in an airtight container for up to 3 days. Wrap cobs tightly in foil or plastic wrap to retain moisture.
• Freeze: Remove kernels from the cob and freeze in a freezer-safe bag for up to 3 months. Perfect for soups or salads later.
• Reheat: Warm corn in a 350°F oven for 10 minutes, wrapped in foil, or microwave for 1-2 minutes. Reapply butter after reheating for best flavor.
• Butter Storage: Store extra chili lime butter in an airtight container in the fridge for up to a week or freeze for a month.

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