Smoky Charcoal-Grilled Corn with Chili Lime Butter
Sweet corn grilled over charcoal until lightly charred, then slathered with a zesty chili lime butter for a smoky outdoor side. This american-inspired grilling (vegetarian) ready in about 22 minutes pairs ears, husked fresh corn on the cob, (4 tbsp), softened 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, husked fresh corn on the cob
- 1/4 cup (4 tbsp), softened unsalted butter
- 1 tsp chili powder
- 1 tsp finely grated lime zest
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp salt
- 2 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Preheat a charcoal grill to medium-high heat, about 450°F, with hot embers ready for direct grilling.
- Step 2: Place 4 husked ears of corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes until kernels are tender and lightly charred.
- Step 3: Meanwhile, in a small bowl, mix together 1/4 cup softened unsalted butter, 1 tsp chili powder, 1 tsp finely grated lime zest, 1 tbsp freshly squeezed lime juice, and 1/2 tsp salt until smooth.
- Step 4: Remove grilled corn from heat and immediately brush each ear generously with the chili lime butter, sprinkling with 2 tbsp chopped fresh cilantro if using.
- Step 5: Serve warm as a smoky, tangy picnic side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Charcoal-Grilled Corn with Chili 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 Smoky Charcoal-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 chili powder from drying out.
Can I substitute ingredients in Smoky Charcoal-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 Smoky Charcoal-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.
Is Smoky Charcoal-Grilled Corn with Chili 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.
