Name: Grilled Corn on the Cob with Chili-Lime Butter: A Smoky Summer Treat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 ears Corn (sweet); 1 Tbsp Butter; 3 Tbsp Lime Juice (freshly squeezed); 1/2 Tbsp Paprika; 1/2 tsp Salt (black, or to taste)

Grilled Corn on the Cob with Chili-Lime Butter: A Smoky Summer Treat

Sasmita

UpdatedJuly, 2025

25 minutes

769 reads

4.17 from 6 votes

American Mexican

About Grilled Corn on the Cob with Chili-Lime Butter: A Smoky Summer Treat

Fire up the grill and get ready for a taste explosion! This easy grilled corn recipe delivers the vibrant flavors of Mexican street corn, also known as elote, right to your backyard.

Imagine juicy sweet corn charred to smoky perfection, then slathered with a zesty chili-lime butter. The irresistible combination of sweet, smoky, tangy, and spicy notes is pure magic.

Perfect for a summer barbecue or a quick weeknight dinner, this Grilled Corn on the Cob is guaranteed to be a crowd-pleaser.

30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.

Explore Meal Plans

Recipe Time & More

Prep15

Cook10

Total25

Calories48 kcal

Serves

Served AsSnacks

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Corn

▢ 4 ears Corn sweet

Chili-Lime Butter

▢ 1 Tbsp Butter
▢ 3 Tbsp Lime Juice freshly squeezed
▢ 1/2 Tbsp Paprika
▢ 1/2 tsp Salt black, or to taste

Start Focussed Cooking Mode →

Instructions

Peel back the husks of each ear of corn, leaving them attached at the base. This will create a handle for grilling.
Remove and discard the corn silk. Tie the husks together with kitchen twine to secure the handle.
Preheat your grill to medium-high heat. Grilling over direct heat will give the corn a nice char.
Place the corn directly on the grill grates, avoiding the tied husk handles. Ensure the corn is positioned securely to prevent rolling.
Grill the corn, turning every 30-35 seconds, until the kernels are tender and slightly charred. This allows for even cooking and a beautiful char.
While the corn is grilling, prepare the chili-lime butter. In a small bowl, combine the butter, lime juice, paprika, and black salt. Mix until well combined.
Remove the grilled corn from the grill. Slather each ear generously with the chili-lime butter, ensuring all sides are coated.
Serve the corn immediately while hot. For extra heat, sprinkle with additional paprika or chili powder, if desired.

Recipe Notes

Good To Know

For a spicier kick, blend the paprika with a pinch of cayenne or crushed red pepper before mixing into the butter, or try using smoked paprika for extra depth and smokiness.
If you prefer a vegan version, substitute the butter with vegan margarine or olive oil; both will help the chili-lime mixture adhere to the kernels while keeping the corn moist and flavorful.
After grilling, sprinkle finely grated cotija or feta cheese on top for a Mexican-inspired twist reminiscent of classic elote street corn.
To serve as a party snack, slice each cob into smaller sections and insert wooden skewers or cocktail sticks for easy, mess-free eating.
Prefer to use freshly picked sweet corn for the juiciest results.

Expert Tips

Soaking the corn cobs in water for 30 minutes before grilling helps them steam from the inside out, resulting in plumper, more tender kernels.
For even cooking, rotate the corn cobs regularly while grilling, ensuring all sides are exposed to the heat.
Don't be afraid to experiment with different herbs and spices in your butter mixture. Cilantro, oregano, or even a touch of cumin can add exciting flavor dimensions.

Storage Instructions

Grilled corn is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on a grill, wrapped in foil, until warmed through.