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Corn on the cob topped with cotija cheese on a platter with lime wedges.
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Grilled Mexican Corn with Chili Lime Butter

A flavorful and fun way to serve corn on the cob.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, Mexican
Servings: 4
Calories: 129kcal
Author: Jessica

Ingredients

  • 4 ears of corn on the cob
  • 4 tbsp softened butter
  • ¼ tsp chili powder
  • 1 lime zest zest lime first then cut into wedges for serving
  • 1 tbsp finely chopped cilantro
  • 2 tbsp cotija cheese
  • salt to taste

Instructions

  • Shuck fresh corn and lightly coat in neutral oil and sprinkle with a little salt.
  • Grill on high for 8-12 minutes, rotating every 2-3 minutes until kernels are slightly charred and corn is cooked through.
  • Mix butter, lime zest and chili powder together. Slather hot corn in butter mixture.
  • Sprinkle with cilantro and cotija cheese. Serve immediately garnished with lime wedges.

Notes

Leftovers will keep well in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 129kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 189mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 0.2mg