Mexican Street-Style Grilled Corn with Chipotle Lime Butter
Juicy corn on the cob charred to perfection and slathered in a smoky chipotle lime butter for an irresistible Mexican street food favorite. This mexican-inspired grilling (vegetarian) ready in about 22 minutes turns ears, husked fresh corn on the cob, (113g), softened unsalted butter, chipotle chili powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
- 1/2 cup (113g), softened unsalted butter
- 1 tsp chipotle chili powder
- 1 tsp lime zest
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 2 tbsp, chopped fresh cilantro
- 1/2 tsp, for dusting chili powder
- 4 wedges fresh lime wedges
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Place 4 husked ears of corn directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the corn is charred in spots and tender.
- Step 2: In a bowl, mix 1/2 cup softened unsalted butter with 1 tsp chipotle chili powder, 1 tsp lime zest, 1 tbsp lime juice, and 1/2 tsp salt until well combined.
- Step 3: Once the corn is grilled, brush each ear generously with the chipotle lime butter while still hot.
- Step 4: Spread about 1 tbsp mayonnaise evenly over each ear of corn, then sprinkle each with 2 tbsp crumbled cotija cheese and a light dusting of 1/2 tsp chili powder.
- Step 5: Garnish with 2 tbsp chopped fresh cilantro per ear and serve immediately with fresh lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Street-Style Grilled Corn with Chipotle Lime Butter 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 Mexican Street-Style Grilled Corn with Chipotle Lime Butter?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Mexican Street-Style Grilled Corn with Chipotle 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 Chipotle 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.
Is Mexican Street-Style Grilled Corn with Chipotle Lime Butter 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.
