Recipe

Grilled Corn With Chili Lime Butter

Smoky, sweet corn with crisp char marks, finished with punchy chili lime butter and a shower of cotija.

By Matt Campbell

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4.8

A platter of grilled corn on the cob with char marks, brushed with chili lime butter and sprinkled with crumbled cotija on a wooden table

Grilled corn is one of those foods that feels like summer even if you are making it on a random Tuesday. You get that sweet pop from the kernels, the smoky char, and the little crunchy edges that make you keep going back for “one more bite” until your cob is suddenly gone.

This is my go-to version: chili lime butter. It is bright, salty, a little spicy, and it melts into every groove like it owns the place. You can keep it classic and serve it with just butter and salt, or go full street corn energy with cotija and cilantro. Either way, the method stays low-drama.

Quick corn picking tip: grab ears that feel heavy for their size, with bright green husks and silks that are not totally dried out. Fresh corn is sweeter, juicier, and way harder to mess up.

Fresh ears of corn, butter, limes, chili powder, salt, cotija cheese, and cilantro arranged on a bright kitchen counter

Why It Works

Maximum flavor, minimal effort: the grill does the heavy lifting, and the butter finishes the job.
Juicy kernels with crisp edges: direct heat gives you char without drying the corn out.
Built-in flexibility: works on gas or charcoal, in husks or out, and the butter can be made ahead.
Weeknight friendly: you are about 15 minutes away from corn that tastes like you planned a whole cookout.

Pairs Well With

Storage Tips

Best move: cut the kernels off the cob while the corn is still slightly warm. It is easier and less messy.

Refrigerator: store grilled corn (on the cob or kernels) in an airtight container for up to 4 days.
Reheat: warm kernels in a skillet with a small knob of butter over medium heat until hot, 2 to 4 minutes. For cobs, wrap in foil and warm on the grill or in a 350°F oven for 10 to 12 minutes.
Freeze: cut kernels from the cob, cool completely, then freeze in a zip-top bag for up to 3 months. Toss straight into soups, chili, or skillet meals.
Leftover butter: keep chili lime butter refrigerated in a tightly covered container for 5 to 7 days. Use clean utensils, and if it smells off, looks questionable, or picked up grill gunk, toss it and make a fresh batch.

A glass container filled with grilled corn kernels with a lime wedge, sitting on a kitchen counter

Common Questions

Do I grill corn with the husk on or off?

Both work, they just give different results. Husk off gets you the most char and smoky flavor. Husk on steams the corn first so it stays extra juicy with lighter browning. For this chili lime butter version, I usually go husk off because I want those crisp edges.

Should I soak corn in water before grilling?

Only if you are grilling in the husk. A 10 to 30 minute soak helps keep the husk from burning too fast. If you are grilling shucked corn, skip the soak.

How long does corn take on the grill?

Shucked corn over medium-high heat usually takes 10 to 12 minutes, turning every couple minutes. In the husk, plan on 15 to 20 minutes, turning occasionally.

My corn is charring too fast. What do I do?

Move it to a cooler part of the grill, or turn the heat down to medium. Char is great. Incineration is not.

Can I make this without cotija?

Yep. Use feta for a similar salty crumble, or grated Parmesan for a more savory, nutty finish. Or skip cheese entirely and just hit it with extra lime and flaky salt.

What if I do not have a grill?

You can get close using a cast iron grill pan or a hot cast iron skillet. Cook the corn over medium-high heat, turning often, until browned in spots. Then brush with the butter while it is hot.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill (gas or charcoal) or grill pan
Grill tongs
Small bowl and fork for mixing butter
Microplane or fine grater (for lime zest)
Chef’s knife (for cutting kernels off leftover cobs)

I used to think grilled corn was basically “corn, but outside.” Then I started paying attention to the tiny stuff: letting it sit on the grates long enough to get real color, salting after grilling so the kernels stay snappy, and finishing with something bright so it does not taste flat. This chili lime butter is my favorite kind of kitchen shortcut because it feels a little chaotic and extra, but it is literally just stirring a few things together and acting like you meant to be impressive.