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Flavorful Firecracker Grilled Corn with Chili Lime Butter

firecracker grilled corn - featured image

A quick and easy grilled corn recipe featuring a tangy chili lime butter that adds smoky, spicy, and buttery richness, perfect for BBQs and summer gatherings.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed and silks cleaned
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Zest of 1 medium lime
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper (optional)
  • 2 tablespoons fresh cilantro, finely chopped (optional)

Instructions

  1. In a small mixing bowl, combine softened butter, chili powder, smoked paprika, lime juice, lime zest, garlic powder, salt, and black pepper if using. Mix until smooth and fully incorporated.
  2. Remove husks and silk from the corn. Rinse lightly and pat dry. Optionally soak corn in cold water with husks on for 10 minutes, then peel back husks before grilling.
  3. Preheat grill to medium-high heat (about 400°F). Clean and lightly oil grates to prevent sticking.
  4. Place corn directly on grill grates. Grill for 15-20 minutes, turning every 3-4 minutes to achieve even char and golden brown spots.
  5. Brush chili lime butter generously over each ear after every turn, allowing it to melt and seep into the kernels.
  6. Remove corn from grill once tender and charred to preference. Sprinkle with chopped cilantro if desired and serve immediately.

Notes

If chili lime butter is too firm to spread, soften in microwave for 10-15 seconds. Grilling with husks on (pulled back but attached) keeps corn juicier but grilling directly on grates gives better char. Rotate corn regularly to avoid burning. Store leftovers wrapped in fridge up to 2 days and reheat gently on grill or skillet.

Nutrition

Keywords: grilled corn, chili lime butter, BBQ side dish, summer recipe, firecracker corn, smoky corn, easy grilled corn