Transform plain corn into a bold, flavorful side dish with Chili Lime Corn on the Cob. Combining the sweetness of fresh corn with the zing of lime juice and a hint of chili powder, this recipe is perfect for barbecues, picnics, or spicing up any meal. In this step-by-step guide, you’ll learn how to select the best corn, create a tangy chili-lime butter, and cook the corn to lock in flavor and juiciness.
Step 1: Gather Your Ingredients
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| Fresh corn on the cob | 4–6 ears | Husks removed, silk cleaned |
| Butter (softened) | 4 tablespoons | Salted or unsalted |
| Chili powder | 1 teaspoon | Adjust for spice tolerance |
| Lime zest | 1 teaspoon | Freshly grated from a washed lime |
| Lime juice | 1 tablespoon | Adds tanginess |
| Salt and pepper | To taste | Enhance flavors |
| Optional: Garlic powder | A pinch | For extra savory depth |
| Optional: Cotija cheese | 1/2 cup, crumbled | Sprinkled on top for a Mexican twist |
Step 2: Prepare the Chili-Lime Butter
Step 2: Prepare the Chili-Lime Butter- Soften the Butter:
- Let butter sit at room temperature until it’s easily spreadable.
- Mix in Seasonings:
- In a small bowl, combine butter, chili powder, lime zest, lime juice, salt, pepper, and optional garlic powder. Stir well.
- Taste Test:
- Adjust chili powder or lime juice for personal preference—more spice or tang if desired.
Step 3: Select and Prep the Corn
- Choose Fresh Ears:
- Look for bright green husks and plump kernels. Avoid signs of dryness or browning.
- Remove Husks and Silk:
- Strip away the husks and as much silk as possible. A quick rinse helps remove stray threads.
- Optional Brine or Soak (If Grilling):
- Soaking corn in water for 10–15 minutes can prevent burning on a grill.
Step 4: Cooking Methods
- Boiling Corn:
- Bring a large pot of salted water to a boil.
- Gently place corn in the pot; cook for 5–7 minutes, or until kernels are tender.
- Grilling Corn:
- Preheat grill to medium-high.
- Brush corn with a little oil or leftover chili-lime butter; grill 10–12 minutes, rotating occasionally, until lightly charred.
- Roasting Corn (Oven):
- Preheat oven to 400°F (205°C).
- Place husked corn on a baking sheet; roast for 15–20 minutes, turning once, until kernels soften and edges begin to brown.
Step 5: Add the Chili-Lime Butter
- Brush or Spread:
- While corn is hot, slather each ear generously with the chili-lime butter, ensuring even coverage.
- Let It Melt:
- The heat helps the butter seep into the kernels, enhancing flavor.
Step 6: Garnish and Serve
- Optional Cheese:
- For a Mexican street-corn vibe, sprinkle crumbled Cotija or feta cheese on top.
- Extra Lime Wedge:
- Serve with lime wedges for those who enjoy extra tang.
- Presentation:
- Place the corn on a serving platter lined with parchment or foil to catch any dripping butter.
Step 7: Troubleshooting & Pro Tips
Step 7: Troubleshooting & Pro Tips- Overcooked Corn:
- Boiling for too long can make kernels chewy. Remove promptly once tender.
- Uneven Cooking:
- Rotate corn frequently on the grill or in the oven for uniform doneness.
- Spice Variation:
- Add smoked paprika or cayenne for more heat, or swap chili powder with taco seasoning for a different flavor profile.
Step 8: Frequently Asked Questions
Q1: Can I prepare the chili-lime butter in advance?
A1: Yes. Store in an airtight container in the fridge for up to a week. Let it soften before use.
Q2: How do I keep corn warm for a party?
A2: After cooking, wrap corn in foil and place in a low oven (around 200°F/93°C).
Q3: Any ways to make it lighter?
A3: Use half butter and half olive oil or Greek yogurt for the spread.
Conclusion
Chili Lime Corn on the Cob elevates simple corn into a zesty, savory-sweet side dish. By combining tangy lime, warming chili powder, and creamy butter, you’ll highlight the natural sweetness of fresh corn. Whether boiled, grilled, or roasted, this bold flavor combination ensures a memorable, crowd-pleasing accompaniment to any meal.
