Grilled Corn on the Cob with Chili Butter

This Grilled Corn on the Cob with Chili Butter recipe offers that elusive combination of smoky, spicy and sweet all in one bite, transforming an everyday BBQ side into an unforgettable culinary experience. The secret lies not just in the grilling technique but in the transformative power of our zesty chili butter that caramelizes beautifully over open flames.

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Course: Side Dish

Cuisine: American, Mexican-Inspired

Keyword: Grilled Corn, Chili Butter, Spicy Corn, BBQ Side, Summer Recipes

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: ears

Calories: 245kcal

Equipment

Grill
Mixing Bowl
Basting Brush

Ingredients

For the corn

6 ears fresh corn husks and silk removed
2 tablespoons olive oil
1 teaspoon kosher salt

For the chili butter

1/2 cup unsalted butter softened (1 stick)
2 tablespoons chili powder
1 teaspoon smoked paprika
1 tablespoon fresh lime juice
1 tablespoon honey
2 garlic cloves minced
1/4 cup fresh cilantro finely chopped
1/2 teaspoon sea salt

Instructions

In a medium bowl, combine the softened butter, chili powder, smoked paprika, lime juice, honey, minced garlic, chopped cilantro, and sea salt. Mix thoroughly until all ingredients are well incorporated. For extra smoothness, use a food processor to pulse the mixture for 30 seconds. Transfer to a small bowl and refrigerate for 10 minutes to allow flavors to meld while you prepare the corn.
Peel back the husks of each corn ear without removing them completely (they'll act as natural handles). Remove all silk strands carefully. Brush each ear lightly with olive oil and sprinkle with kosher salt, ensuring even coverage on all sides.
Heat your grill to medium-high heat (around 400-425°F). If using a charcoal grill, arrange coals for indirect cooking, which reduces the chance of flare-ups.
Place corn directly on the grill grates. Rotate every 2-3 minutes until all sides show grill marks and kernels become tender, about 10-12 minutes total.
Remove corn from grill and immediately brush with generous amounts of the prepared chili butter. The residual heat will melt the butter perfectly, allowing it to seep between kernels for maximum flavor absorption.

Notes

Replace butter with coconut oil for dairy-free needs; swap honey with agave for a vegan version; use Tajín seasoning instead of chili powder for a Mexican-inspired twist.

For milder spice, reduce the chili powder to 1 teaspoon and increase the smoked paprika.

Store leftover chili butter wrapped in parchment paper in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

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