Variation
Garlic Herb: Swap the chili and lime for roasted garlic and chives.
Side Dish · Vegetable · American
Corn On The Cob With Chili Lime Butter
Learn how to make the perfect corn on the cob finished with a zesty chili lime butter that balances sweetness and heat.
Prep
10 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Compound Butter Preparation
- 1
Mix the Butter
In a small bowl, combine the softened butter, lime zest, lime juice, smoked paprika, cayenne, and salt.
Tip: Use a fork to mash the lime juice into the butter; it may take a minute to emulsify.
- 2
Add Herbs
Fold in the chopped cilantro until evenly distributed throughout the mixture.
How to Make Corn On The Cob With Chili Lime Butter
Total time: 25 min · Yields 4 servings
- 1
Boil the Water
Fill a large stockpot two-thirds full with water. Add the salt and sugar, then bring to a rolling boil over high heat.
- 2
Cook the Corn
Carefully submerge the husked corn ears into the boiling water. Once the water returns to a boil, cook for 5 to 7 minutes until the kernels are bright yellow and tender.
- 3
Drain and Dry
Use tongs to remove the corn from the water. Place them on a clean kitchen towel or paper towels to drain for 60 seconds. Removing excess water helps the butter stick.
- 4
Apply Butter
While the corn is still hot, use a knife or brush to generously coat each ear with the prepared chili lime butter.
Chef's Tips
- Always buy corn with the husks still on and bright green to ensure maximum moisture.
- Do not overcook the corn; boiling for more than 10 minutes can make the kernels tough.
- If you prefer a charred flavor, you can finish the boiled corn on a hot grill for 2 minutes per side.
What to Serve with Corn On The Cob With Chili Lime Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve immediately while the butter is melty.
- Cut kernels off the cob to use in a spicy corn salad.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Honey Heat: Add 1 tsp of honey to the chili lime mixture for a sweet-spicy contrast.
Variation
Cheesy: Roll the buttered corn in grated Cotija or Parmesan cheese.
Storage & Reheating
Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat in a moist paper towel in the microwave.
Further reading
Frequently asked questions
How long should I boil corn on the cob?
Fresh corn usually takes 5 to 7 minutes in boiling water. Overcooking can lead to a chewy or tough texture.
Can I make the chili lime butter in advance?
Yes, you can prepare the butter up to 5 days in advance and keep it refrigerated. Bring it to room temperature before spreading.
Is it better to boil or grill corn on the cob?
Boiling is faster and ensures juicy kernels, while grilling adds a smoky charred flavor. This recipe uses boiling for consistent moisture.
Should I salt the water when boiling corn?
Yes, salting the water seasons the corn from the inside out, though some cooks avoid it to prevent toughness. A short boil time mitigates that risk.
Can I use frozen corn for this recipe?
You can use frozen corn on the cob, but you will need to increase the boiling time by 3 to 5 minutes.
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