Chili-Lime Buttered Corn with Cotija Cheese
Recipe type: Direct heat
Serves: 1+ cup butter
  • For the Chili-Lime Butter:
  • 2 sticks unsalted butter, room temperature
  • 1 tablespoon chili powder - I used Gebhardt
  • 1 medium lime
  • Kosher salt and freshly ground black pepper, to taste
  •  :
  • Perfect Grilled Corn (click to see how)
  • 1 cup Cotija or feta cheese, crumbled
  • Chopped cilantro, for garnish
  • Lime wedges, for serving
  1. For the butter: Add butter and chili powder to a mixing bowl. Finely grate the lime zest into the bowl with a Microplane and then cut the lime in and squeeze in half of the juice. Beat together with an electric hand mixer until well-blended (may also use a fork). Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap. Fold paper over and roll into a cylinder; twist the ends tightly to form a log. Wrap in foil and chill until firm. Slice and serve as needed. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
  2. Grill the corn over medium direct heat. Click here for my post on Perfect Grilled Corn.
  3. To serve: Slather corn with chili-lime butter, sprinkle with the Cotija cheese and garnish with the chopped cilantro. Serve hot with lime wedges for squeezing.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at