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Grilled Corn on the Cob with Chili Lime Butter

Grilled corn on the cob with chili lime butter delivers charred, tender kernels slicked in a bright lime-butter sauce. The smoky grill flavors get sharpened by lime juice and chili powder (or Tajin) so every bite tastes lively and bold.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked (about 1 ear per serving).
  • 1 salt Add to taste for finishing and to boost corn flavor.
Chili Lime Butter
  • 4 tbsp unsalted butter Softened so it mixes smooth and spreads easily.
  • 1 tbsp lime juice Fresh lime juice for a sharp, bright finish.
  • 1 tsp lime zest Zest adds aroma; use finely grated.
  • 1 tsp chili powder or Tajin Choose chili powder for heat or Tajin for a limey chili blend.
  • 0.25 tsp cayenne pepper Optional heat level; adjust to preference.
  • 0.5 tsp garlic powder Adds savory depth to the butter.
For Serving
  • 0.5 fresh cilantro Chopped or torn; use as a garnish.
  • 0.5 lime wedges For extra squeeze at the table.
  • 1 Tajin or chili powder Pinch more over the top if you want extra clinging spice.
  • 1 extra chili lime butter Serve a little on the side for dipping or re-slicking hot corn.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the grill and the chili lime butter
  1. Preheat grill to medium-high heat until hot and ready to sear. Aim for steady heat so the corn develops char without drying out.
  2. Mix softened butter with lime juice, lime zest, chili powder, cayenne, garlic powder, and salt until smooth. You should have a spreadable, glossy butter that will melt and coat as soon as it hits hot corn.
Grill the corn
  1. Grill corn for 10–15 minutes, turning every 2–3 minutes, until charred and tender. Look for dark char marks and kernels that pierce easily with a fork.
  2. Immediately slather each ear with chili lime butter while still hot. The butter should melt on contact and look slick and shiny across the kernels.
Finish and serve
  1. Garnish with fresh cilantro, an extra squeeze of lime, and a pinch of Tajin or chili powder. The toppings should sit on the butter and cling to the corn.
  2. Serve right away with extra chili lime butter on the side. Keep the corn hot so the butter stays fluid and glossy.

Notes

Pro tip: For best char, keep the grill at consistent medium-high heat and don’t overcook—your goal is tender kernels with visible blistering. Refrigerate leftover corn in an airtight container up to 3 days; rewarm on a hot grill or skillet. Freezing isn’t recommended because butter and corn texture can degrade. Dietary swap: For dairy-free, use a plant-based butter stick (softened) in the same amounts.