Chili-Lime Grilled Corn

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Recipe Information

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Total Servings: 4
Close-up of grilled corn on skewers topped with chili-lime seasoning and crumbled cheese, on a dark background.

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients

  • 4 ears of corn on the cob (husk removed)
  • 4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
  • 1 stick butter (room temperature)
  • 1 small lime (zested)
  • 3 tsp salt
  • 3 tbsp Round Pond Infused Chili Olive Oil
  • 1 tsp black pepper
  • ½ cup queso fresco

Directions

  1. Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

  2. Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

  3. When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco. Enjoy!

Shop the Recipe

2024 Jannine Bovet Reserve Sauvignon Blanc
93 points, James Suckling

A core of mango and honeydew melon is lifted by crisp acidity and framed by flinty minerality. Subtle oak adds texture, a hint of brown sugar, and lengthens the creamy, elegant finish.