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Golden chilis corn on the cob brushed with smoky chili-lime butter and cotija cheese
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Chili's Corn on the Cob Recipe (Copycat)

Chilis corn on the cob, made at home with a smoky, toasted chili-lime butter and finished with cotija cheese — ready in 25 minutes with adjustable heat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 220kcal

Ingredients

For the Corn:

  • 6 ears fresh corn, husked
  • Water, for boiling

For the Chili-Lime Butter:

  • 1/2 cup unsalted butter
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust per heat preference)
  • 1/2 teaspoon kosher salt
  • 1 lime, zested and juiced

For Finishing:

  • 1/3 cup crumbled cotija cheese
  • 2 tablespoon chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  • Bring a large pot of water to a boil. Add the husked corn and boil for 6–8 minutes, until the kernels are tender.
  • While the corn boils, melt the butter in a small saucepan over medium-low heat. Whisk in the chili powder, smoked paprika, garlic powder, cayenne, and salt. Cook for 60 seconds, stirring constantly. Remove from heat and whisk in the lime zest and juice.
  • Drain the boiled corn and pat dry. Heat a grill, grill pan, or broiler to high and char the corn for 3–4 minutes, turning every minute, until blackened spots form.
  • Brush each ear of corn generously with the warm chili-lime butter, coating all sides.
  • Sprinkle with crumbled cotija cheese and chopped cilantro. Serve immediately with extra lime wedges.

Notes

  • **Heat level:** Use ⅛ teaspoon cayenne for mild, ¼ teaspoon for medium, or ½ teaspoon for spicy — everything else in the butter stays the same.
  • **No grill needed:** Skip the charring step entirely if you don't have a grill or grill pan; the corn is fully cooked from boiling alone.
  • **Drying matters:** Pat the corn fully dry before charring and before brushing with butter, or the seasoning won't stick properly.
  • **Make-ahead butter:** The chili-lime butter can be made up to 3 days in advance and stored in the fridge.
  • **Doubling:** This recipe scales easily — double the butter mixture for up to 12 ears of corn.
  • **Frozen corn substitute:** Fully thaw and pat dry before boiling or charring for the best texture.
  • **Cheese substitute:** Use crumbled feta or grated Parmesan if cotija isn't available.
  • **Serving window:** Serve within 10 minutes of buttering for the best texture contrast between the crumbly cheese and glossy corn.