Smoky Charcoal-Grilled Corn with Chili Lime Butter

By AislePrompt Editorial · ·

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 drafted and published.

Sweet corn grilled over charcoal until lightly charred, then slathered with a zesty chili lime butter for a smoky outdoor side. This American grilling recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, unsalted butter, and 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 "Build a week of meals around this recipe" 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: 10 min Cook: 12 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a charcoal grill to medium-high heat, about 450°F, with hot embers ready for direct grilling.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve warm as a smoky, tangy picnic side dish.

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