Grilled Corn with Chili Honey Butter

Elevate your grilled corn on the cob with a sweet and spicy chili honey butter spread that’s perfect for any barbecue.

This recipe for grilled corn with chili honey butter is a family favorite and so easy to make. It transforms a simple side dish into a memorable culinary experience, adding a delightful kick that everyone will love.

Whether you’re hosting a backyard cookout or simply looking for a quick and flavorful weeknight side, this grilled corn delivers. The combination of smoky corn, sweet honey, and a touch of chili creates a balanced and incredibly addictive flavor profile that will have your guests asking for the recipe.

Grilled Corn with Chili Honey Butter

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• Total Time: 20-25 minutes
• Yield: 6 servings 1x

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Description

Elevate your grilled corn on the cob with a sweet and spicy chili honey butter spread that’s perfect for any barbecue. This recipe transforms a simple side dish into a memorable culinary experience, adding a delightful kick that everyone will love. It’s incredibly beginner-friendly, fast enough for busy weeknights, and a fantastic way to impress guests at barbecues or potlucks.

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Ingredients

Scale 1x2x3x

6 ears fresh corn on the cob, husked

1/2 cup unsalted butter, softened

2 tablespoons honey

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for extra heat)

1/4 teaspoon salt

Fresh cilantro or parsley, chopped (for garnish, optional)

Lime wedges (for serving, optional)

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Instructions

1. 1. Prepare the Chili Honey Butter: In a small bowl, combine the softened unsalted butter, honey, chili powder, smoked paprika, cayenne pepper (if using), and salt. Use a fork or a small whisk to mix everything together until it’s well combined and smooth. You can do this a few hours ahead of time and store it in the refrigerator; just let it come to room temperature for easier spreading.

2. 2. Preheat Your Grill: Heat your gas or charcoal grill to medium-high heat. You want the grates to be hot enough to get a nice char on the corn without burning it too quickly. Lightly oil the grill grates to prevent sticking.

3. 3. Prepare the Corn: While the grill is heating, make sure your corn on the cob is husked and any silk strands are removed. You can lightly brush the corn with a neutral oil (like vegetable or canola oil) before grilling, which helps prevent sticking and promotes even cooking, though it’s not strictly necessary.

4. 4. Grill the Corn: Place the husked corn directly on the preheated grill grates. Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred in spots. You’re looking for a golden-brown color with some darker, smoky marks.

5. 5. Apply the Chili Honey Butter: Once the corn is cooked to your liking, remove it from the grill. Immediately, while the corn is still hot, generously spread the chili honey butter mixture all over each ear of corn. The heat from the corn will melt the butter, allowing it to seep into the kernels.

6. 6. Garnish and Serve: If desired, sprinkle the grilled corn with fresh chopped cilantro or parsley for a pop of color and freshness. Serve immediately with lime wedges on the side for an extra tangy kick.

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Category: side dish
• Method: grilling
• Cuisine: american

Nutrition

• Serving Size: 1 ear of corn

Keywords: grilled corn, chili honey butter, barbecue side, sweet and spicy, summer recipe, easy grilling, corn on the cob, cookout food, vegetarian side, quick side dish

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone who loves grilled corn but wants to add a little something extra without a lot of fuss. It’s incredibly beginner-friendly, making it perfect for new cooks, and fast enough for busy weeknights when you need a delicious side dish in a hurry. You’ll love how simple it is to prepare the chili honey butter, which can even be made ahead of time, saving you precious minutes when it’s time to fire up the grill. It’s also a fantastic way to impress guests at barbecues or potlucks, as the vibrant flavors truly stand out. This dish is ideal for summer gatherings, casual dinners, or any occasion where you want to serve a crowd-pleasing vegetable that feels a bit special.

Everything You Need To Make This Recipe Without Stress

This section outlines all the ingredients you’ll need to create this delicious grilled corn with chili honey butter. Each item is readily available at most grocery stores, ensuring a stress-free shopping experience. We’ll also cover some simple substitutions and brand-neutral options to help you tailor the recipe to your pantry and preferences.

INGREDIENTS:

• 6 ears fresh corn on the cob, husked
• 1/2 cup unsalted butter, softened
• 2 tablespoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/4 teaspoon salt
• Fresh cilantro or parsley, chopped (for garnish, optional)
• Lime wedges (for serving, optional)

For the corn itself, fresh corn on the cob is always best when in season. If fresh isn’t available, frozen corn on the cob can work in a pinch, though the texture might be slightly different. Just be sure to thaw it completely before grilling. When it comes to the butter, unsalted is preferred so you can control the salt level, but salted butter can be used; just omit or reduce the added salt in the recipe. For the honey, any liquid honey will work beautifully; local honey often offers unique flavor notes. If you don’t have chili powder, a blend of cumin and a pinch of paprika can offer a similar warmth, though the flavor profile will shift slightly. Smoked paprika adds a wonderful depth, but regular paprika can be used if that’s what you have on hand. The cayenne pepper is entirely optional; if you prefer a milder flavor, feel free to leave it out.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it perfect for busy schedules.

• Prep time: 10 minutes
• Cook time: 10-15 minutes
• Total time: 20-25 minutes

The prep time includes husking the corn and mixing up the chili honey butter. The cooking time accounts for grilling the corn until it’s tender and slightly charred, which can vary slightly depending on your grill’s heat and the size of the corn. Overall, you can have this flavorful side dish on the table in under half an hour, making it an excellent choice for a quick weeknight meal or a last-minute barbecue addition.

How To Make It Step By Step With Visual Cues

Making this grilled corn with chili honey butter is straightforward and yields fantastic results. Follow these steps for perfectly cooked, flavorful corn every time.

1. Prepare the Chili Honey Butter: In a small bowl, combine the softened unsalted butter, honey, chili powder, smoked paprika, cayenne pepper (if using), and salt. Use a fork or a small whisk to mix everything together until it’s well combined and smooth. You can do this a few hours ahead of time and store it in the refrigerator; just let it come to room temperature for easier spreading.
2. Preheat Your Grill: Heat your gas or charcoal grill to medium-high heat. You want the grates to be hot enough to get a nice char on the corn without burning it too quickly. Lightly oil the grill grates to prevent sticking.
3. Prepare the Corn: While the grill is heating, make sure your corn on the cob is husked and any silk strands are removed. You can lightly brush the corn with a neutral oil (like vegetable or canola oil) before grilling, which helps prevent sticking and promotes even cooking, though it’s not strictly necessary.
4. Grill the Corn: Place the husked corn directly on the preheated grill grates. Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred in spots. You’re looking for a golden-brown color with some darker, smoky marks.
5. Apply the Chili Honey Butter: Once the corn is cooked to your liking, remove it from the grill. Immediately, while the corn is still hot, generously spread the chili honey butter mixture all over each ear of corn. The heat from the corn will melt the butter, allowing it to seep into the kernels.
6. Garnish and Serve: If desired, sprinkle the grilled corn with fresh chopped cilantro or parsley for a pop of color and freshness. Serve immediately with lime wedges on the side for an extra tangy kick.

Easy Variations And Serving Ideas That Fit Real Life

This grilled corn with chili honey butter is incredibly versatile and can be adapted to suit different tastes and occasions.

For a milder, kid-friendly version, simply reduce or omit the cayenne pepper from the butter mixture. You can also offer plain butter on the side for those who prefer no spice at all. For an extra cheesy twist, sprinkle some crumbled cotija cheese or grated Parmesan over the hot buttered corn. A squeeze of fresh lime juice just before serving adds a bright, zesty counterpoint to the sweetness and spice.

This corn makes a fantastic side dish for almost any grilled protein, from chicken and steak to fish and burgers. It’s perfect for a summer barbecue spread, alongside potato salad, coleslaw, and grilled vegetables. For a party or buffet, you can cut the grilled corn into smaller, two-inch “corn ribs” after buttering, making it easier for guests to pick up and enjoy. Don’t forget a stack of napkins, as this can be a delightfully messy dish! Other optional toppings include a sprinkle of flaky sea salt, a dash of hot sauce for serious spice lovers, or even a drizzle of crema or sour cream to cool things down.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect grilled corn every time.

One common mistake is not preheating the grill sufficiently. If the grill isn’t hot enough, the corn will steam rather than char, resulting in a less flavorful and less appealing texture. Always allow your grill to heat up for at least 10-15 minutes before placing the corn on the grates. Another slip-up is overcooking the corn. While charring is good, burning is not. Keep an eye on the corn and turn it frequently to ensure even cooking and prevent any one side from becoming too dark or dry. The kernels should be tender-crisp, not mushy.

Applying the butter too early can also be an issue. If you put the chili honey butter on before grilling, the butter can burn on the hot grates, leading to a bitter taste. The key is to apply the butter *after* the corn comes off the grill, allowing the residual heat to melt it beautifully. Finally, not softening the butter enough for the chili honey mixture can make it difficult to mix and spread evenly. Ensure your butter is at room temperature for a smooth, homogenous blend that coats the corn perfectly.

How To Store It And Make It Ahead Without Ruining Texture

This grilled corn is best enjoyed fresh off the grill, but you can certainly make components ahead of time and store leftovers properly.

The chili honey butter can be prepared up to 3-4 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, simply let it sit at room temperature for 30 minutes to soften, or gently warm it in the microwave for a few seconds until spreadable. This makes assembly on grilling day incredibly quick.

If you have leftover grilled corn, allow it to cool completely before storing. You can wrap individual ears tightly in plastic wrap or aluminum foil, or remove the kernels from the cob and store them in an airtight container. Refrigerate for up to 3-4 days. To reheat, you can warm whole ears in the microwave for 1-2 minutes, or gently re-grill them for a few minutes until heated through. If you’ve removed the kernels, they can be reheated in a pan on the stovetop over medium heat, stirring occasionally, or in the microwave. Be careful not

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.