If there’s one side dish that belongs on every Wyoming grill from June through September, it’s corn on the cob. Sweet, smoky, and a little charred — it’s summer on a stick. But when you finish it with a slather of chili-lime butter? That’s when things get serious.
This recipe is dead simple and takes about 20 minutes start to finish. The compound butter comes together in minutes and can be made a day ahead. It’s tangy from fresh lime, warm from chili powder and a little cayenne, and rich enough to melt into every kernel. Tajín on top is optional but highly recommended.
Serve it next to smoked brisket, grilled chicken, or pulled pork — or honestly, just eat three ears standing over the grill. No judgment.
Tips for the best grilled corn
Go fresh. Wyoming’s growing season is short, but once local sweet corn hits the farmers markets and roadside stands in late summer, it’s worth the wait. Until then, store-bought works great.
Husk-on vs. husk-off. Grilling with the husks on steams the corn and keeps it tender and juicy. Husk-off gives you more direct char and smokiness. This recipe calls for husk-off so you get those beautiful grill marks.
Hot grill, quick turns. Medium-high heat and frequent turning is the move. You want char on all sides, not one side burned while the rest steams.
Butter goes on hot. Apply the chili-lime butter right off the grill while the corn is still screaming hot. The heat melts it deep into every nook and gives the corn a glossy, irresistible finish.
Make it your own
A sprinkle of crumbled cotija or queso fresco turns this into something close to elote — Mexican street corn — and it’s incredible. Fresh cilantro, a pinch of smoked paprika, or a drizzle of hot sauce are all welcome additions.
Grilled corn with chili-lime butter
Prep time: 10 minutes | Cook time: 12 minutes | Serves: 4–6
Ingredients
For the corn
- 6 ears fresh sweet corn, husks and silk removed
- Olive oil or neutral oil, for brushing
- Kosher salt
For the chili-lime butter
- 6 tablespoons unsalted butter, softened to room temperature
- Zest of 2 limes
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1½ teaspoons chili powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
To finish
- Tajín seasoning (optional but highly recommended)
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
- Make the butter. In a small bowl, combine the softened butter, lime zest, lime juice, chili powder, cayenne, garlic powder, and salt. Mix until fully incorporated and smooth. Taste and adjust seasoning — it should be bold, tangy, and a touch spicy. Set aside at room temperature, or refrigerate and bring back to room temp before serving.
- Heat the grill. Preheat your grill to medium-high heat, around 400–425°F. Clean and oil the grates.
- Prep the corn. Lightly brush each ear of corn with oil and season with a pinch of salt.
- Grill the corn. Place corn directly on the grill grates. Cook for 10–12 minutes total, turning every 2–3 minutes, until the kernels are tender and you’ve got good char on all sides.
- Butter it up. Pull the corn off the grill and immediately slather each ear generously with the chili-lime butter. Use a pastry brush or just roll the ear right through the butter in the bowl.
- Finish and serve. Sprinkle with Tajín, fresh cilantro, and a squeeze of lime. Serve immediately.
Leftovers
Leftover grilled corn is excellent sliced off the cob and tossed into a black bean salad, used as a taco topping, or stirred into a summer corn salsa. Reheat whole ears on a hot grill pan for 3–4 minutes to crisp back up.