Chile-Lime Grilled Corn
Sweet corn charred on the grill and slathered with a chile-lime butter, then finished with crumbled cotija and cilantro. The side that disappears first at every cookout.
Chef's note Char is flavor, so don't pull the corn when it's just bright yellow. Wait for some black spots. Want more heat?
Chef's note Char is flavor, so don't pull the corn when it's just bright yellow. Wait for some black spots. Want more heat? Mash a minced chipotle in adobo into the butter.
Ingredients
- 4 tbsp unsalted butter softened
- 1 lime
- 1 tsp chili powder or ground ancho
- ¼ tsp cayenne
- ¾ tsp kosher salt
- 6 sweet corn ears husked
- 1 tbsp neutral oil
- ⅓ cup cotija or feta crumbled
- 2 tbsp cilantro chopped
About 110 calories per ear
- Calories
- 110
- Protein
- 1.5 g
- Carbs
- 1.5 g
- Fat
- 12 g
- Fiber
- 0.5 g
- Sugar
- 0.5 g
- Sodium
- 190 mg
Not counting sweet corn ears. An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Heat a grill to medium-high, about 450°F, or heat a grill pan over medium-high heat.
Mash 4 tbsp unsalted butter, the zest of 1 lime, 1 tsp chili powder or ground ancho, ¼ tsp cayenne and ¾ tsp kosher salt in a small bowl. Squeeze in half of the lime juice and mash again.
Brush 6 sweet corn ears lightly with 1 tbsp neutral oil. Grill, turning every 2 to 3 minutes, until charred in spots all over and the kernels are tender, 10 to 12 minutes total.
Slather the hot corn with the chile-lime butter, sprinkle with ⅓ cup cotija or feta and 2 tbsp cilantro, and squeeze the rest of the lime over the top.
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