Description
Grilled corn on the cob with a flavorful chili-lime butter.
Ingredients
Scale
- 4 ears of corn, shucked
- 1/2 cup unsalted butter, softened
- 1 tablespoon chili powder
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, combine the softened butter, chili powder, lime zest, lime juice, salt, and cayenne pepper (if using). Mix until well combined.
- Spread the chili-lime butter evenly over each ear of corn.
- Place the buttered corn directly on the grill grates.
- Grill for 10-15 minutes, turning occasionally, until the corn is tender and slightly charred in spots.
- Remove from grill and serve immediately.
Notes
- You can wrap the buttered corn in foil before grilling for a less charred result.
- Adjust the amount of chili powder and cayenne pepper to your spice preference.
- Leftover chili-lime butter can be stored in the refrigerator for up to a week and used on other vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 7g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg