I love corn on the cob in the summertime—it’s nostalgic, simple, and always a crowd-pleaser. This recipe takes that classic and gives it a buttery, spicy, herbaceous twist. Grilled to smoky perfection, then brushed with a glossy butter glaze, sprinkled with red chili flakes and chopped cilantro, and served with fresh lime wedges for a zesty finish. It's bold, bright, and everything you didn’t know your corn was missing.

I started making this grilled buttery corn as a go-to side for family cookouts. It started out basic—just corn and butter—but one day I added a pinch of chili flakes and some leftover cilantro from another dish. The combination blew me away. The heat, the brightness, the smokiness—it turned into a side that steals the spotlight. Now, I make this corn every summer, and it disappears faster than the burgers.

Why You’ll Love This Recipe:

Smoky, charred flavor from the grill that screams summer.
Buttery glaze gives it a rich, melt-in-your-mouth finish.
Cilantro + chili flakes add a fresh-spicy contrast.
Lime wedges make every bite pop with tangy brightness.
Simple to prepare, but looks and tastes gourmet.

Ingredients List:

fresh corn
unsalted butter
salt
black pepper
red chili flakes
fresh cilantro
lime
Optional: garlic clove

There are 5 Steps To Making This Side Dish:

Step 1: Prep the Grill
Preheat your grill to medium-high heat (around 400°F). Clean and lightly oil the grates.

Step 2: Prepare the Butter Glaze
In a small bowl, combine melted butter, salt, pepper, and (optional) garlic. Set aside.

Step 3: Grill the Corn
Place the husked corn directly on the grill grates. Grill for 10–12 minutes, turning every 2–3 minutes until charred in spots and cooked through.

Step 4: Glaze and Garnish
Remove corn from the grill and immediately brush with the buttery mixture while hot. Sprinkle with red chili flakes and chopped cilantro.

Step 5: Serve
Plate the corn and serve with lime wedges on the side. Let everyone squeeze fresh lime juice over their cob for a burst of flavor.

Tips to Make This Recipe Your Own:

Add cheese: Crumble cotija or feta cheese over the buttered corn for a Mexican street corn twist.
Go creamy: Mix the butter with a tablespoon of mayo or sour cream for a richer glaze.
Sweet heat: Add a drizzle of honey or maple syrup with the chili flakes for sweet-spicy flavor.
Herb switch: Try basil, parsley, or mint instead of cilantro depending on the rest of your meal.
Spice it up: Add a pinch of smoked paprika or chipotle powder for deeper heat.

Storage Tips:

Fridge:
Let leftover corn cool completely, then wrap each ear in foil or place in an airtight container. Store in the fridge for up to 3 days.
Reheating:
To reheat, wrap in foil and warm in a 350°F oven for 10 minutes, or microwave in 30-second bursts. You can also reheat on a hot skillet or back on the grill.
Freezer:
You can freeze grilled corn off the cob. Simply slice off the kernels, cool, and freeze in a zip-top bag for up to 2 months.

Substitution Tips:

Cilantro → Use parsley or green onion for a different kind of fresh bite.
Butter → Use vegan butter or olive oil for a dairy-free option.
Chili flakes → Try hot sauce, cayenne, or fresh jalapeño slices.
Lime → Lemon wedges will also work in a pinch.Why This Recipe Works:

Why This Recipe Works:

This recipe is a perfect example of how simple ingredients can be elevated with just a few smart touches. The butter glaze melts into every groove of the corn, carrying the chili heat and saltiness with it. The cilantro adds cooling herbaceousness, and the lime balances the whole bite. Grilling the corn deepens its natural sweetness and brings out that nutty flavor that makes grilled corn so addictive.

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Yield: 4 servings