Mexican Street-Style Grilled Corn with Chili-Lime Butter

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

Sweet corn grilled to smoky perfection and slathered with a zesty chili-lime butter, perfect as a flavorful street food snack. This Mexican-inspired sandwich and wrap recipe, ready in about 17 minutes, pairs corn on the cob, unsalted butter, lime juice 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: 5 min Cook: 12 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Place 4 husked ears of corn directly on the grill grates.
  2. Step 2: Grill corn for 10-12 minutes, turning every 3 minutes until all sides are slightly charred and kernels are tender.
  3. Step 3: While corn grills, mix 4 tbsp softened unsalted butter with 1 tbsp fresh lime juice, 1 tsp chili powder, and 1/2 tsp salt in a small bowl until well combined.
  4. Step 4: Remove corn from grill and immediately brush each ear generously with the chili-lime butter.
  5. Step 5: Sprinkle each corn ear with 1/4 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro before serving warm.

Frequently asked questions

How long does Mexican Street-Style Grilled Corn with Chili-Lime Butter 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 Mexican Street-Style 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 corn on the cob from drying out.

Can I substitute ingredients in Mexican Street-Style 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 Mexican Street-Style 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.

What goes well with Mexican Street-Style Grilled Corn with Chili-Lime Butter?

Mexican sandwiches & wraps 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.

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