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Spice, Sauce, Marinade & Jam | July 21, 2017

Chile, Lime and Garlic Butter

Flavored butter will take your corn game to a whole new level! Chile,  Lime and Garlic Butter on sweet cob of corn makes an ordinary side dish extraordinary.

Chile, Lime and Garlic Butter

When summer rolls around, I have a standard dinner which includes: Grilled meat or fish, salads, cut up fruit, dessert  and corn on the cob. I could eat this menu every single night of the week and never tire of it! My family feels a little differently than me, but I’m the cook so…

Chile, Lime and Garlic Butter

Can we talk about fresh corn on the cob in the summer? As a kid, I loved corn on the cob loaded with melted butter. Actually it was margarine back in those days. I never laid my eyes or lips on a cube of butter until I moved away from home. Margarine… it was a 70’s thing. I didn’t know any different, so that’s what I ate on everything. My introduction to butter came after I left home. Remember that line in Little Women, were Amy March, Jo’s younger sister says “Isn’t butter divinity?!” We still quote that in our home! I love butter and flavored butters are just so good on corn that you’ll want to make it every time you serve corn on the cob. Ans seriously, what’s easier to cook than corn on the cob?

Chile, Lime and Garlic Butter

A few different cooking methods I have used with success:

I believe the easiest way to cook corn is to either grill the corn, or bake in the oven. I remove the husk and silk, place the corn on a sheet of foil, add salt, pepper, butter and roll up.  Make sure to seal the edges of the rolled up corn so the butter doesn’t drip into the grill causing flames to flare up. The corn  may be cooked on the grill a few minutes before meat is cooking and then simply turn once. Total cooking time on the grill at medium high heat is about 10 minutes.  If you’re using the oven, bake at about 425-450 for 10-15 minutes for perfect corn on the cob!

You may also throw the corn on the grill or in the oven, before husking. The husk and silk fall away from the corn after heated, so the removal (of silk especially) is really easy after cooking the corn. The corn is kind of steamed in its husk while cooking, which makes the silk fall off.  Give both methods a try and let me know what you think.

I love to mix up the usual corn on the cob and top it with flavored butter. This recipe is so simple and fun to pass around the table with the corn on the cob. I like to spread a little plain butter on the corn first, then give guests the option to use either regular or flavored butter. Making flavored butter is so easy to make and the flavor combinations are endless. I used three main flavor ingredients to make this Chile, Lime and Garlic Butter spread. The key to making really great flavored butter is to use quality butter, such as Kerrygold butter and make sure the butter is at room temperature before trying to blend in other flavors. I know you’ll have fun coming up with your own combinations. Leave a comment and let us know your favorite!

Chile, Lime and Garlic Butter

Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Author Si Foster, A Bountiful Kitchen


  • 1/2 cup Kerrygold unsalted butter room temperature
  • 1 teaspoon chile powder
  • 1/2 teaspoons salt
  • 1 clove garlic minced
  • 2 teaspoons fresh lime juice
  • fresh ground pepper optional


  1. Place the butter in a large mixing bowl.
  2. Mix with chile powder, salt, minced garlic, and lime juice.
  3. Tun on mixer for about 2 minutes, scraping down sides of bowl when needed.
  4. Store in refrigerator. Take out about 30 minutes before ready to serve.

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