Street-Style Grilled Corn with Chili Lime Butter

By · Reviewed by AislePrompt Editorial · ·

Juicy corn on the cob grilled to smoky perfection, slathered with a zesty chili lime butter for a vibrant Cinco de Mayo side dish. This mexican-inspired cinco de mayo (vegetarian) ready in about 22 minutes pairs ears corn on the cob, husked, (1 stick) unsalted butter, softened, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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: 10 min Cook: 12 min Serves 6 Mexican cuisine 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Place 6 husked ears of corn directly on the grill grates.
  2. Step 2: Grill corn for 10-12 minutes, turning every 2-3 minutes, until kernels are charred in spots and tender.
  3. Step 3: While corn grills, combine 1/2 cup softened unsalted butter, 1 tbsp chili powder, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 tsp salt, and 2 tbsp finely chopped fresh cilantro in a bowl. Mix until smooth.
  4. Step 4: Remove corn from grill and immediately brush each ear generously with the chili lime butter while hot so it melts into the kernels.
  5. Step 5: Serve corn warm with extra lime wedges if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Street-Style 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 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 ears corn on the cob, husked from drying out.

Can I substitute ingredients in 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 Street-Style Grilled Corn with Chili Lime Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Street-Style 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.

Related recipes