Chili Butter Corn on the Cob

Chili Butter Corn on the Cob is a bold, flavorful twist on a summertime classic. Fresh, sweet corn is grilled or roasted to perfection and slathered with a rich, spicy chili butter that melts into every kernel. It’s a vibrant side dish that complements barbecues, grilled meats, or casual weeknight meals.

Why You’ll Love This Recipe

This dish offers the perfect balance of sweet, smoky, spicy, and buttery. It takes very little time to prepare and delivers big flavor with just a few ingredients. Whether you grill it or roast it, this corn on the cob elevates your table with minimal effort and maximum satisfaction.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh corn on the cob (husked)
• Unsalted butter (softened)
• Chili powder
• Smoked paprika
• Garlic powder
• Salt
• Lime wedges (for serving)
• Chopped cilantro (optional garnish)

Directions

1. Preheat grill or oven to 400°F (200°C).
2. In a bowl, mix softened butter with chili powder, smoked paprika, garlic powder, and salt until well combined.
3. Grill or roast the corn for 10–15 minutes, turning occasionally, until kernels are tender and lightly charred.
4. While still hot, brush each ear of corn generously with the chili butter.
5. Serve immediately with lime wedges and chopped cilantro if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Mexican-Inspired: Add cotija cheese, lime zest, and mayonnaise for a street corn-style variation.
• Sweet Heat: Add a bit of honey or brown sugar to the butter for a sweet-and-spicy combo.
• Herbed Butter: Mix in fresh herbs like parsley or chives for extra flavor depth.
• Oven Roasted: If grilling isn’t an option, roast corn in the oven at 400°F wrapped in foil for 20 minutes.

Storage/reheating

Leftover corn can be wrapped in foil and stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes, or slice off the kernels and warm them in a skillet. The chili butter can be made ahead and stored in the refrigerator for up to 1 week.

FAQs

Can I use frozen corn on the cob?

Yes, just thaw it before grilling or roasting and pat dry before applying butter.

Can I make this dairy-free?

Use a plant-based butter substitute to make it dairy-free.

Can I boil the corn instead of grilling it?

Yes, boil for 5–7 minutes, then apply the chili butter while hot.

What’s the best chili powder to use?

Use a mild chili powder for general flavor or a spicier blend if you prefer more heat.

Can I make this ahead of time?

You can make the butter ahead, but the corn is best served hot and fresh.

What other seasonings go well with this?

Try cumin, cayenne, or lime zest for added complexity.

Can I use this butter on other vegetables?

Yes, it’s excellent on grilled zucchini, carrots, or potatoes.

How spicy is this recipe?

It’s moderately spicy, but you can reduce the chili powder for a milder version.

What’s a good pairing for this dish?

It goes well with grilled chicken, steak, burgers, or tacos.

Can I serve this off the cob?

Yes, slice the kernels off and toss with the chili butter for an easy side salad.

Conclusion

Chili Butter Corn on the Cob is a flavorful and fun upgrade to traditional corn. With its rich butter, smoky spices, and a squeeze of lime, this dish brings zest and warmth to every bite. Whether grilled or roasted, it’s a simple side that adds bold personality to any meal.

Chili Butter Corn on the Cob

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Chili Butter Corn on the Cob is a spicy, smoky twist on a classic side dish. Grilled or roasted corn is coated in a flavorful chili-spiced butter and finished with a squeeze of lime, making it a perfect complement to summer meals or barbecue feasts.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 ears fresh corn on the cob, husked
• 4 tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Lime wedges, for serving
• Chopped cilantro (optional, for garnish)

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Instructions

1. Preheat a grill or oven to 400°F (200°C).
2. In a small bowl, mix softened butter with chili powder, smoked paprika, garlic powder, and salt until well combined.
3. Grill or roast the corn for 10–15 minutes, turning occasionally, until kernels are tender and lightly charred.
4. While the corn is still hot, brush each ear generously with the chili butter.
5. Serve immediately with lime wedges and chopped cilantro if desired.

Notes

• Add cotija cheese and mayo for a street corn-inspired variation.
• The chili butter can be prepared ahead and stored in the fridge for up to 1 week.
• Use plant-based butter for a dairy-free option.
• This butter is also great on grilled vegetables.

Nutrition

• Serving Size: 1 ear
• Calories: 180
• Sugar: 5g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg