Honey-Lime Grilled Corn with Chili and Cotija Cheese
Sweet corn grilled to smoky perfection, brushed with honey-lime butter, sprinkled with chili powder and crumbled cotija cheese for a summer favorite. This mexican-inspired grilling (vegetarian) ready in about 17 minutes pairs ears, husked fresh corn on the cob, softened unsalted butter, honey 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
- 4 tbsp, softened unsalted butter
- 2 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/3 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 4 husked fresh ears of corn directly on the grill and cook for 10-12 minutes, turning every 3 minutes until kernels are tender and charred in spots.
- Step 2: In a small bowl, mix 4 tbsp softened unsalted butter with 2 tbsp honey, 1 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth.
- Step 3: Remove the grilled corn from heat and immediately brush each ear generously with the honey-lime chili butter mixture while still hot.
- Step 4: Sprinkle 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro evenly over the buttered corn. Serve warm as a perfect summer side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lime Grilled Corn with Chili and Cotija Cheese take to make?
Total time is about 17 minutes (5 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 Honey-Lime Grilled Corn with Chili and Cotija Cheese?
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 Honey-Lime Grilled Corn with Chili and Cotija Cheese?
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 Honey-Lime Grilled Corn with Chili and Cotija Cheese 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 Honey-Lime Grilled Corn with Chili and Cotija Cheese 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.
