Corn on the Cob with Chili-Lime Butter Recipe

Corn on the cob is one of those perfect summer pleasures that we look forward to year after year. This version–which includes directions for grilling your corn, a great way to go–takes corn on the cob to new heights of taste pleasure with sweet, spicy, tangy Chili-Lime Butter.

And don’t stop there: we also include fabulous recipes for Jalapeno Butter with Cheese, and a tangy Sun-Dried Tomato Butter. Flavored butters work wonders, not only on corn, but on potatoes, rice, bread–just about anything that could use a little spicing up. These are the mouth-watering best!

You can boil your corn on the cob (for around 10 minutes), or try it grilled: see How To Grill Corn.

Then, for the butters:

Chili-Lime Butter

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks.

Jalapeno Butter with Cheese

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 tablespoon green Tabasco sauce
2 tablespoons grated Pecorino-Romano cheese

In a small mixing bowl, cream together the butter, Tabasco, and cheese, and then spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 1 week.

Sun-Dried Tomato Butter

INGREDIENTS

1/2 cup (1 stick) butter, softened
3 oil-packed sun-dried tomatoes, drained and minced

In a small mixing bowl, beat together the butter and tomatoes until well-blended, and spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 2 weeks.

Read more: Food, All recipes, Side Dishes

Adapted from “The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002). Copyright (c) 2002 by Diane Phillips. Reprinted by permission of Harvard Common Press.
Adapted from “The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

J.L. A.

10:21AM PDT on May 9, 2012

yum

send a green star

Jennifer C.

12:27AM PDT on Oct 12, 2011

Yummy! Love it. Thanks.

Kris G.

7:09PM PDT on Aug 24, 2011

I'm definatly gonna try these next time I have corn. Yummy!

Robert O.

1:00AM PDT on May 14, 2011

Thanks Annie.

Ian D.

11:48AM PDT on Apr 3, 2011

Tasty

Teresa W.

5:27AM PDT on Aug 2, 2010

Where can I get Pecorino-Romano cheese?

NO EMAILS P.

3:27AM PDT on Jun 1, 2010

thanks

Karen C.

12:49AM PDT on Jun 1, 2010

sounds good

Mervi R.

4:02PM PDT on Apr 30, 2010

Lovely, although mine needs to be a vegan version.

Past Member .

10:16PM PST on Dec 21, 2009

It might be a bit early for corn on the cob and I spent a little more on it just to have it the other night. But it was totally worth it. The first nice day of 75 degrees in Minneapolis was begging for a grill out. So why not grill corn on the cob? It’s really easy and you can grill it while your burgers cook so you don’t have to go back into the house.
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