I still remember the first time I made this grilled corn — it was one of those chaotic summer evenings when I needed something fast and fuss-free. I had a fridge full of fresh corn and a craving for something with a little kick. That’s when I whipped up this simple chili butter. My husband took one bite and said, "Wow, you should make this every weekend." And now, I do! It’s become our go-to side for burgers, grilled chicken, or even just on its own with a squeeze of lime.

Ingredients

For the Corn:

• 4 ears of fresh corn, husked

• 1 tbsp olive oil

For the Chili Butter:

• 4 tbsp unsalted butter, softened

• 1 tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• Pinch of cayenne pepper (optional, for heat)

• ½ tsp sea salt

• 1 tbsp lime juice

• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat your grill to medium-high heat (around 400°F).

2. Brush the corn lightly with olive oil to prevent sticking.

3. Grill the corn directly over the flame, turning every 2–3 minutes until charred in spots and tender, about 10–12 minutes total.

4. While the corn grills, mix the chili butter ingredients in a small bowl until smooth and well combined.

5. Once the corn is done, brush generously with chili butter while hot so it melts into all the crevices.

6. Garnish with extra cilantro and a squeeze of lime, if desired. Serve immediately!

Sarah's Tips

• No grill? Use a grill pan on your stovetop or roast in the oven at 425°F.

• Dairy-free? Swap butter for vegan butter or olive oil spread.

• Add a sprinkle of cotija cheese for a Mexican street corn twist.

• Prep the chili butter ahead — it keeps in the fridge for up to a week!

Nutrition (Per Serving):

• Calories: 180

• Protein: 3g

• Carbs: 22g

• Fat: 10g

• Fiber: 2g

• Sugar: 6g