Campfire-Spiced Roasted Corn with Chili Lime Butter
Sweet corn roasted over high heat and slathered with a bold chili lime butter that adds smoky spice and fresh citrus zing. This mexican-inspired grilling ready in about 20 minutes pairs ears, husked fresh corn on the cob, softened unsalted butter, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears, husked fresh corn on the cob
- 6 tbsp, softened unsalted butter
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Preheat a grill or campfire grate to medium-high heat (about 400°F). Place 4 husked ears of fresh corn directly on the grill and roast, turning every 3-4 minutes, for a total of 12-15 minutes until kernels are tender and charred in spots.
- Step 2: While the corn cooks, combine 6 tbsp softened unsalted butter, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp lime zest, 1 tbsp fresh lime juice, 1/2 tsp salt, and 2 tbsp chopped fresh cilantro in a small bowl. Mix well until smooth and evenly blended.
- Step 3: Remove the roasted corn from the grill and immediately brush each ear generously with the chili lime butter while the corn is hot, allowing the butter to melt into the kernels.
- Step 4: Serve the corn warm with extra lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Campfire-Spiced Roasted Corn with Chili Lime Butter take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Campfire-Spiced Roasted Corn with Chili Lime Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.
Can I substitute ingredients in Campfire-Spiced Roasted Corn with Chili Lime Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Campfire-Spiced Roasted Corn with Chili Lime Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Campfire-Spiced Roasted Corn with Chili Lime Butter?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
