Mexican Street-Style Grilled Corn with Chili Lime Butter

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Tender grilled corn slathered with a zesty chili lime butter and topped with crumbled cotija cheese and fresh cilantro. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 17 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 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.

Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Place 4 ears of husked corn directly on the grill grates. Grill for 10-12 minutes, turning every 3 minutes until kernels are tender and charred in spots.
Step 2: In a small bowl, combine 1/2 cup softened unsalted butter, 1 tbsp chili powder, 1 tsp lime zest, 1 tbsp lime juice, and 1/2 tsp salt. Mix well until smooth and evenly blended.
Step 3: Immediately after removing corn from grill, brush each ear generously with the chili lime butter, ensuring even coverage.
Step 4: Sprinkle 1/4 cup crumbled cotija cheese evenly over the buttered corn, then garnish with 2 tbsp chopped fresh cilantro.
Step 5: Serve hot as a flavorful street-style Mexican side dish or snack, with extra lime wedges if desired.