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Grilled Corn with Spicy Lime Butter

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Sweet summer corn meets heat and zest in this easy grilled side, featuring juicy ears with a light char and a swipe of spicy lime butter.

Ingredients

Scale
  • 6 ears fresh corn, husks and silk removed
  • 4 tablespoons unsalted butter, softened
  • 1 lime, zested and juiced (about 2 tablespoons juice)
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 tablespoon neutral oil (for the corn)
  • Lime wedges, for serving

Instructions

  1. Heat the grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates.
  2. Make the spicy lime butter: In a small bowl, mix softened butter, lime zest, lime juice, chili powder, cayenne, garlic, salt, and black pepper. Stir in cilantro if using. Set aside.
  3. Pat the corn dry. Brush each ear lightly with oil.
  4. Place corn on the hot grill. Cook with the lid closed, turning every 2–3 minutes so all sides get light char.
  5. After 8–10 minutes, when kernels are tender and lightly blistered, move corn to a cooler side of the grill.
  6. Brush the hot corn with the spicy lime butter so it melts into the kernels. Grill 1 more minute to set the flavor.
  7. Take off the grill. Add more butter if you like. Finish with extra lime juice and a pinch of salt. Serve hot with lime wedges.

Notes

For a Mexican street corn twist, add crumbled cotija or feta, a sprinkle of Tajín, and a little mayonnaise mixed with the butter. For husk-on grilling, soak ears for 10 minutes and adjust grilling time accordingly.

Nutrition

Find it online: https://sourdoughvoyage.com/grilled-corn-spicy-lime-butter/