SaveGrilled Corn on the Cob
Charred, sweet, smoky corn slathered with chili-lime butter. The best thing about summer in five minutes.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $5.00 · $0.83/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 6 whole ears of corn (husked)
- 4 tbsp unsalted butter (softened)
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp fresh cilantro (chopped)
- 1/4 cup cotija cheese (crumbled, optional)
Instructions
- 1
Mix softened butter with lime juice, lime zest, chili powder, smoked paprika, garlic powder, and salt. Set aside.
Make this compound butter ahead and refrigerate. It also freezes well for up to a month.
- 2
Preheat grill to high heat (400-450°F). Place corn directly on the grates. Grill 10-12 minutes, turning every 2-3 minutes, until charred in spots all around.
Direct high heat is key. You want blistered, charred kernels — not steamed corn.
- 3
Remove corn from grill. Immediately slather with the chili-lime butter while the corn is hot. Sprinkle with cotija cheese and fresh cilantro. Serve with extra lime wedges.
Restaurant secret: The compound butter melting into the charred kernels creates little pools of flavor in every bite. Elote-style at home.
Pairs With
Ice-cold Modelo or Pacifico
Crisp, clean, and the only appropriate beer for grilled corn
Beer, lime, hot sauce, Clamato
Spicy and citrusy, mirrors the chili-lime butter
Creamy rice and cinnamon drink
Cool and sweet balances the spicy, smoky corn
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Buy corn with the husks still on, then husk right before grilling for maximum freshness.
- •Don't soak in water. Direct flame on bare corn is what creates the char.
- •Restaurant secret: Roll the ear in the compound butter instead of brushing. Better coverage, less mess.
Substitutions
- cotija cheese → feta cheese or parmesan
- chili powder → Tajin seasoning
- unsalted butter → mayo-based Mexican street corn style
Leftovers
Cut kernels off the cob and refrigerate up to 3 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
