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Grilled Corn with Ancho Chile and Lime Butter

Rated as 4.6 out of 5 Stars

"Ancho chile peppers and fresh lime juice add a Southwestern flair to grilled corn-on-the-cob."
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22 m servings 181
Original recipe yields 8 servings


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  1. Remove husks and silk strands from corn-on-the-cob.
  2. Combine butter with lime juice and seasonings. Mix until well combined. Spread half of butter mixture lightly over corn. Set remaining half of flavored butter aside.
  3. Place corn on preheated grill over medium heat and cook 6-7 minutes, turning often enough to cook on all sides without burning. Serve corn hot with remaining soft chile butter.

Nutrition Facts

Per Serving: 181 calories; 12.6 17.6 3.1 31 167 Full nutrition


Read all reviews 5
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i kicked up the lime juice a bit and used chipolte pepper flakes instead of ancho because they are a bit smokier tasting and this was seriously amazing!

Fantastic! Reminisent of corn served to us at a great Cuban restaurtant we found in Greenwich. Also made the recipe with no butter, served in a small bowl with dipping veggies, and it's wonderf...

This was wonderful! We were skeptical, but it the flavor is perfection. We would possibly change the way we actually cook it the next time. I think we would cook it for just a few minutes on the...

This was okay. My kids would rather have just plain old corn on the cob. My boyfriend and I thought it was a good change. When the kids aren't around I'll probably make it again.