Grilled Chili-Lime Corn with Cotija and Cilantro
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 ready in about 22 minutes pairs ears 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Chili-Lime Corn with Cotija and Cilantro 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 Grilled Chili-Lime Corn with Cotija and Cilantro?
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 ears fresh corn on the cob from drying out.
Can I substitute ingredients in Grilled Chili-Lime Corn with Cotija and Cilantro?
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 Grilled Chili-Lime Corn with Cotija and Cilantro 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 Grilled Chili-Lime Corn with Cotija and Cilantro?
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.
