Recipe courtesy of Vincent Camillo

Corn on the Cob with Butter Rub

This smoky, spicy, onion-y butter adds dimension to sweet grilled corn.
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 teaspoons lime zest

1 teaspoon chipotle chile powder

1 teaspoon granulated garlic

1 teaspoon sweet paprika

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 stick unsalted butter, at room temperature

4 ears corn on the cob


  1. Preheat a grill. Combine the lime zest, chipotle powder, garlic, paprika, salt and sugar in a bowl and stir with a fork until combined. Mash in the butter until thoroughly mixed in with the spices. 
  2. Peel back (but don't remove) the husks from the corn and remove the silks. Brush the corn generously with the butter and fold the husks back over the corn. Grill over medium heat, turning occasionally, until the corn is cooked through and bright yellow, 12 to 15 minutes.

Cook’s Note

This butter can also be used as a wet rub on grilled meats with a dab at the end of cooking, just before serving.