Grilled Corn on the Cob with Chili Butter Recipe

Grilled corn on the cob with chili butter is the ultimate summer side dish, combining smoky charred sweetness with a bold, spiced compound butter that melts into every kernel. Ready in just 15 minutes on a hot grill, it is one of those dishes that needs nothing else to feel complete. Each serving delivers ~220 calories with the satisfying richness of seasoned chili butter that elevates fresh summer corn.

Ingredients

Corn

• 4 ears fresh sweet corn, husks removed
• 1 tbsp olive oil
• Salt and pepper to taste

Chili Butter

• 4 tbsp unsalted butter, softened to room temperature
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper (adjust to taste)
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 1 tsp fresh lime juice
• 1 tbsp fresh cilantro, finely chopped

For Serving

• 1 lime, cut into wedges
• Flaky sea salt
• Extra chili powder for sprinkling

Instructions

1. Preheat your grill to high heat, about 450-500°F. Clean and oil the grates.
2. Prepare the chili butter: In a small bowl, mix softened butter with chili powder, smoked paprika, cayenne, garlic powder, salt, lime juice, and chopped cilantro. Stir until well combined. Set aside.
3. Lightly brush each ear of corn with olive oil and season with a pinch of salt and pepper.
4. Place the corn directly on the hot grill grates.
5. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are charred in spots and cooked through.
6. Remove the corn from the grill.
7. While the corn is still hot, brush each ear generously with the chili butter, letting it melt into the kernels.
8. Sprinkle with flaky sea salt and a pinch more chili powder.
9. Serve immediately with lime wedges for squeezing.

Tips & Variations

• Keep the husks on if you prefer steamed corn. Soak husk-on corn in water for 10 minutes before grilling and cook for 15-18 minutes.
• The compound butter can be made up to 5 days ahead and refrigerated, or rolled in plastic wrap and frozen for 3 months.
• For an elote-style version, brush with a mixture of mayo and sour cream after grilling, then add chili butter, cotija cheese, and lime.
• Indoor version: use a cast iron grill pan over high heat for excellent char without an outdoor grill.
• Try adding a pinch of cumin or chipotle powder to the butter for a different smoky profile.

Nutrition Breakdown

Calories: 231 kcal

Protein: 3.8g

Fat: 16.4g

Carbs: 21.6g

Fiber: 3.5g

Track It with Nutrify

Tracking Grilled Corn on the Cob with Chili Butter is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.