Classic Grilled Chili Lime Corn with Cotija
This recipe features grilled corn on the cob enhanced with a zesty chili-lime butter and finished with cotija cheese and fresh cilantro, offering a vibrant and flavorful side dish perfect for any meal.
Equipment
- Grill
- Small bowl
- Brush
Ingredients
Main Ingredients
- 4 ears fresh corn on the cob husks on or off
- 4 tablespoons unsalted butter, melted
- 1.5 teaspoons chili powder or to taste
- large lime zested and juiced (about 2 tablespoons juice)
- 0.5 teaspoon flaky sea salt plus more to taste
- 0.25 cup crumbled cotija cheese optional
- 2 tablespoons fresh cilantro, chopped optional, for garnish
Instructions
Instructions
- If using husked corn, pull back the husks to form a handle and remove all silk; otherwise, skewer the corn for easy grilling.
- Combine melted butter, chili powder, lime zest, lime juice, and salt in a bowl, then stir well and adjust seasoning to taste.
- Preheat your grill to medium-high heat (375-400°F or 190-200°C) and lightly oil the grates.
- Grill the corn for 10-15 minutes, turning every 2-3 minutes until charred and tender.
- Remove corn from the grill and immediately brush generously with the chili-lime butter mixture.
- Serve hot, topped with crumbled cotija cheese and chopped cilantro; offer extra lime wedges if desired.
Notes
For an extra smoky flavor, you can soak the corn in water for 15 minutes before grilling, especially if grilling with husks on. Watch the corn closely during grilling to prevent burning, as cooking times can vary based on grill temperature and corn freshness.