Charcoal-Grilled Corn with Chili-Lime Butter
Sweet corn grilled over charcoal and slathered with a zesty chili-lime butter for a smoky, tangy bite. This mexican-inspired grilling (vegetarian) ready in about 22 minutes pairs ears fresh corn on the cob, husked, tablespoons unsalted butter, softened, teaspoon 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 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 fresh corn on the cob, husked
- 4 tablespoons unsalted butter, softened
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Step 1: Prepare the chili-lime butter by mixing 4 tablespoons softened unsalted butter with 1 teaspoon lime zest, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh cilantro in a bowl until well combined.
- Step 2: Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing red with a light layer of ash.
- Step 3: Place 4 husked ears of fresh corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes, until the kernels are tender and have charred spots.
- Step 4: Remove the corn from the grill and immediately brush generously with the prepared chili-lime butter while the corn is hot, allowing the butter to melt and seep into the kernels.
- Step 5: Serve the grilled corn warm with extra lime wedges on the side for squeezing.
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 teaspoon lime zest 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 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.
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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