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Grilled corn on the cob seasoned with a vibrant chili lime rub

Gourmet Grilled Corn with Smoked Chili-Lime Butter

Elevate your grilled corn experience with this gourmet recipe featuring a smoky, zesty chili-lime butter. Perfect for a summer barbecue or a flavorful side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 ears
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh corn on the cob, husked and silk removed
  • 2 tbsp olive oil
Smoked Chili-Lime Butter
  • 1/4 cup unsalted butter, softened
  • 1 tbsp ancho chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 Zest of lime
  • 2 tbsp fresh lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1/2 tsp sea salt
  • Pinch cayenne pepper optional, for extra heat

Equipment

  • Grill
  • Small bowl
  • Fork
  • Platter

Method
 

Prepare and Grill Corn
  1. Lightly brush each ear of corn evenly with olive oil, then preheat your grill to medium-high heat.
  2. Place the oiled corn on the hot grates and grill for 10-15 minutes, turning every 2-3 minutes, until tender and slightly charred.
Make Smoked Chili-Lime Butter
  1. While the corn grills, combine softened butter, ancho chili powder, smoked paprika, cumin, lime zest, lime juice, cilantro, and sea salt in a small bowl. Mix thoroughly until creamy and vibrant, adding cayenne pepper if desired.
Serve
  1. Remove cooked corn from the grill and generously spread or brush the smoked chili-lime butter over each hot ear. Serve immediately to enjoy the melted butter infusing the kernels with flavor.

Notes

For best results, use fresh, seasonal corn. Adjust the amount of cayenne pepper to your spice preference. The chili-lime butter can be made ahead of time and stored in the refrigerator; bring to room temperature before serving.