Grilled Corn on the Cob with Lime Butter Recipe

Name: Grilled Corn on the Cob with Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ears fresh corn, unshucked; 1/2 pound (2 sticks) unsalted butter, room temperature; 3 limes, zest finely grated; 1 bunch fresh chervil, chopped; Salt and freshly ground black pepper; 1/2 pound queso fresco, finely grated; 1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper; 3 ancho chiles, seeded and hand-torn into pieces; 1/4 cup chili powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 2 teaspoons sweet paprika; 1 tablespoon dried oregano; 1 tablespoon garlic powder; 1/4 teaspoon ground cinnamon

Servings: persons

12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
3 limes, zest finely grated
1 bunch fresh chervil, chopped
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper
3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

1
Soak the corn in a large container of water for 1 hour.
2
Prepare the grill.
3
Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently.
4
The corn is done when it feels soft when you press on it.
5
While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste.
6
Mix well and spread onto a large plate.
7
Spread the queso fresco onto another plate.
8
Take the corn off the grill and carefully peel back the husks (it will be hot).
9
Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.
10
Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub.
11
Place on a large platter and serve immediately.
12
For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
13
Put the chiles in spice grinder and pulse to a powder.
14
Add the remaining ingredients and buzz again to combine.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ears fresh corn, unshucked, 1/2 pound (2 sticks) unsalted butter, room temperature, 3 limes, zest finely grated, 1 bunch fresh chervil, chopped, and more.

Yes, Grilled Corn on the Cob with Lime Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Corn on the Cob with Lime Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions