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Flavorful Grilled Corn with Chili Lime Cotija Butter

grilled corn with chili lime cotija butter - featured image

A simple and delicious grilled corn recipe featuring a creamy chili lime cotija butter that adds smoky, tangy, and salty flavors perfect for summer gatherings.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Juice of 1 lime
  • 1 teaspoon lime zest
  • Salt to taste
  • 1 tablespoon fresh cilantro, finely chopped (optional)
  • Olive oil for brushing corn

Instructions

  1. In a medium bowl, combine softened butter, crumbled cotija cheese, chili powder, ground cumin, garlic powder, lime zest, and juice from half the lime. Mix well until evenly blended, about 5 minutes.
  2. Preheat grill to medium heat (about 350°F). If using charcoal, wait until coals are covered with white ash.
  3. Husk the corn, remove all silk strands, rinse, and pat dry. Lightly brush each ear with olive oil.
  4. Place corn directly on grill grates. Turn every 2-3 minutes to evenly char all sides. Grill for 10-12 minutes until kernels blister and develop golden brown spots.
  5. Remove corn from grill and while still hot, generously spread chili lime cotija butter over each ear.
  6. Squeeze remaining half lime over the buttered corn, sprinkle with salt and chopped cilantro if desired. Serve immediately.

Notes

Use fresh lime juice for best flavor. If butter is too firm to spread, let corn cool slightly before applying butter. Turn corn frequently to avoid burning and achieve even char. For dairy-free, substitute butter and cheese with vegan alternatives. Can roast corn in oven at 425°F for 20 minutes if no grill is available.

Nutrition

Keywords: grilled corn, chili lime butter, cotija cheese, summer recipe, easy side dish, barbecue, Mexican flavors