Corn with Chile Lime Butter

Go Bold With Butter

Summer in Iowa, where I live, is my favorite time of the year for many reasons, including bustling farmers’ markets, afternoon picnics, hot days, cool nights, and all the sweet corn you can possibly eat. To celebrate the summer bounty, towns all over the state throw annual festivals where local sweet corn is brought in by the truckload, then shucked, steamed, and served with a slather of butter, and a sprinkle of salt. All you can eat, and all for free.

While there’s definitely a place for the classic combo of butter and salt, nothing kicks up the flavor of summer sweet corn than a lip-smacking hit of smoky, zesty, Chile Lime Butter. Simply mix softened butter with fresh lime zest, warming chile powder, flavor-packed garlic salt, and freshly cracked black pepper. Spread the mixture over shucked ears of corn, then wrap in foil, and grill until crisp-tender.

Surprise your friends and family at your next picnic or grilling get-together with this unexpected sweet and savory treat.

Corn with Chile Lime Butter

Makes 6 servings


6 ears of sweet corn
6 tablespoons butter, softened
1 teaspoon fresh lime zest
1 teaspoon chile powder
1/2 teaspoon garlic salt
1/2 teaspoon freshly cracked black pepper
lime wedges


Heat grill to high. Shuck corn, discarding husks and removing fine, silky threads. Tear 6 sheets of foil large enough to wrap around corn.

Mix together softened butter, lime zest, chile powder, garlic salt, and black pepper in a small bowl. Spread 1 tablespoon chili lime butter mixture over each ear of corn, then wrap tightly in a sheet of foil. Repeat with remaining corn, butter, and foil.

Turn heat down to medium-high, then grill corn for 15 minutes, rotating every couple of minutes. Remove from the grill, then carefully open foil. Squeeze with lime wedges, if desired, and serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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