Grilled Chili-Lime Corn with Cotija and Cilantro

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet corn grilled with a zesty chili-lime butter, topped with crumbly cotija cheese and fresh cilantro for a vibrant side dish. This Mexican-inspired grilling recipe, ready in about 22 minutes, pairs fresh corn on the cob, unsalted butter, chili powder 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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 ears fresh corn on the cob
4 tbsp unsalted butter
1 tsp chili powder
2 tbsp lime juice
1/3 cup cotija cheese, crumbled
2 tbsp fresh cilantro leaves, chopped
1/2 tsp salt

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Husk 4 ears of fresh corn, removing all silk.
Step 2: In a small bowl, mix 4 tbsp unsalted butter with 1 tsp chili powder, 2 tbsp lime juice, and 1/2 tsp salt until well combined.
Step 3: Brush each ear of corn generously with the chili-lime butter mixture on all sides.
Step 4: Place the corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes until the kernels are tender and slightly charred.
Step 5: Remove corn from grill and immediately sprinkle each ear with 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro.
Step 6: Serve warm as a flavorful accompaniment to grilled mains.