Grilled Corn with Chili Lime (Printable)

Enjoy grilled corn ribs topped with chili lime butter for a tasty summer side.

# What You Need:

→ Corn

01 - 4 large ears of fresh corn, husked

→ Chili Lime Butter

02 - 4 tbsp unsalted butter, softened
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp ground cumin
07 - Zest of 1 lime
08 - Juice of 1 lime
09 - 1/2 tsp sea salt
10 - 1 tbsp fresh cilantro, finely chopped (plus extra for garnish)

→ To Serve

11 - Lime wedges

# Directions:

01 - Preheat your grill to medium-high heat (about 200°C / 400°F).
02 - Cut each ear of corn lengthwise into quarters to form "ribs." (Tip: Use a sharp chef’s knife and steady pressure—place a damp towel under the cob for stability.)
03 - In a small bowl, mix together butter, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, salt, and chopped cilantro until thoroughly combined.
04 - Brush each corn rib lightly with some of the chili lime butter.
05 - Grill corn ribs cut-side down for 8–10 minutes, turning occasionally, until charred, tender, and slightly curled.
06 - Transfer the grilled corn ribs to a platter. Immediately brush with remaining chili lime butter.
07 - Garnish with extra cilantro and serve with lime wedges on the side.

# Helpful Tips:

01 -
  • This dish brings a creative flair to your summer BBQs, making ordinary corn truly unforgettable.
  • Each bite is a harmony of sweet, spicy, and tangy flavors that guests will remember long after the meal.
02 -
  • Ensure your knife is sharp for safety and precision when cutting the corn.
  • Adding a touch of honey or agave to the butter creates a delightful balance of flavors.
03 -
  • Use fresh corn for the sweetest taste and the best texture.
  • Brush on the chili lime butter multiple times to enhance flavor.
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