Elevate your usual corn on the cob with a zesty chili-lime butter that adds a burst of flavor to every bite. This grilled corn on the cob with chili-lime butter is a perfect side dish that complements any Fourth of July barbecue. The combination of sweet corn, smoky grill flavor, and spicy, tangy butter will leave your guests wanting more.
Ingredients:
- 6 ears of corn, husked
- 1/2 cup unsalted butter, softened
- 1 tsp chili powder
- 1 tsp lime zest
- 2 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the Butter: In a small bowl, combine the softened butter, chili powder, lime zest, lime juice, salt, and pepper. Mix until well blended. Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Corn: Brush the corn with a little bit of oil to prevent sticking. Place the ears of corn on the grill and cook, turning occasionally, until they are charred and tender, about 10-15 minutes.
- Serve with Chili-Lime Butter: Once the corn is done, remove it from the grill and immediately spread the chili-lime butter over the hot corn. Garnish with chopped fresh cilantro.
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