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Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are clean.

Lightly brush each ear of shucked corn on the cob with olive oil. This helps prevent sticking and promotes even charring.

Place the oiled corn directly on the preheated grill grates. Grill for 10 to 15 minutes, turning every 3 to 4 minutes, until the kernels are tender and lightly charred in spots.

While the corn is grilling, melt the unsalted butter in a small bowl. Stir in the chili lime seasoning, chipotle powder, salt, and freshly ground black pepper until well combined.

Once the corn is cooked to your liking, carefully remove it from the grill using grill tongs.

Brush each ear of grilled corn generously with the seasoned butter mixture.

Before serving, sprinkle the crumbled cotija cheese evenly over each ear of corn. Serve immediately and enjoy the smoky, tangy, and buttery flavor with a salty kick!


Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are clean.

Lightly brush each ear of shucked corn on the cob with olive oil. This helps prevent sticking and promotes even charring.

Place the oiled corn directly on the preheated grill grates. Grill for 10 to 15 minutes, turning every 3 to 4 minutes, until the kernels are tender and lightly charred in spots.

While the corn is grilling, melt the unsalted butter in a small bowl. Stir in the chili lime seasoning, chipotle powder, salt, and freshly ground black pepper until well combined.

Once the corn is cooked to your liking, carefully remove it from the grill using grill tongs.

Brush each ear of grilled corn generously with the seasoned butter mixture.

Before serving, sprinkle the crumbled cotija cheese evenly over each ear of corn. Serve immediately and enjoy the smoky, tangy, and buttery flavor with a salty kick!
