Charcoal-Grilled Corn with Chili Lime Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet corn grilled over charcoal and slathered with a zesty chili lime butter for a smoky, tangy side perfect for summer cookouts. This american-inspired grilling (vegetarian) ready in about 22 minutes pairs ears, husked fresh corn on the cob, softened unsalted butter, finely grated lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Prep: 10 min Cook: 12 min Serves 6 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a charcoal grill until the coals are glowing red with a light layer of ash, about 400°F. Place 6 husked ears of fresh corn directly on the grill grates.
  2. Step 2: Grill corn for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are tender and lightly charred in spots.
  3. Step 3: In a small bowl, combine 1/2 cup softened unsalted butter, 1 tbsp finely grated lime zest, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Mix until smooth.
  4. Step 4: Remove the grilled corn from heat and immediately brush each ear generously with the chili lime butter.
  5. Step 5: Sprinkle 2 tbsp chopped fresh cilantro over the corn before serving to add a fresh herbal note.

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Frequently asked questions

How long does Charcoal-Grilled Corn with Chili Lime Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Charcoal-Grilled 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 Charcoal-Grilled 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 Charcoal-Grilled Corn with Chili Lime Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Charcoal-Grilled Corn with Chili Lime Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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