Grilled Corn with Lime Butter & Ancho Chile Rub

There’s something deeply nostalgic and joy-filled about gathering around the grill in the summertime. The Fourth of July has always been a big outdoor cooking day for my family—we fire up the grill, lay out blankets, laugh a lot, and eat even more. This year, while the hamburgers and spiral hot dogs (recipe coming your way in another post!) were sizzling away, we tried something new: grilled corn with lime butter and ancho chili rub.

And let me tell you—it was a hit with the whole family.

Corn is in season right now, and if you've ever had it straight off the grill, you know it's practically a dessert on its own: sweet, juicy, smoky. Add a zesty lime butter, crumbly queso fresco, and a bold ancho chile rub? You've just turned it into a star dish.

The best part? It’s actually really simple to make. No fancy techniques. Just fresh ingredients, a bit of prep, and a grill. Whether you’re brand-new in the kitchen or you’re a seasoned summer host, this recipe is approachable and guaranteed to impress.

Ingredients

• 4 ears fresh corn, unshucked

• 1/4 cup unsalted butter, room temperature

• 1 lime zested

• 1/4 bunch cilantro (use to your liking)

• Sprinkle of salt and freshly ground black pepper

• 1/4 pound queso fresco, crumbled

• Ancho Chili Rub (store bought or mix yourself)

Ancho Chili Rub Ingredients:

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/4 tsp paprika

• 1/2 tsp ancho chili pepper

• 1 tsp dried oregano

• 1/4 tsp garlic powder

• 1/8 tsp ground cinnamon

Directions:

• Soak the corn in a large container of water for 1 hour. This keeps the husks from burning and helps the corn steam inside.

• Prepare the grill. Place the soaked corn directly on the hot grates and grill for 35 minutes, turning frequently. The corn is ready when it feels soft to the touch through the husks.

• While the corn is grilling, make the lime butter and Ancho Chili Rub: In a bowl, combine 1/4 cup softened butter, 1 lime zest, cilantro, salt, and pepper. Mix well and spread onto a plate.

• In a separate bowl combine the 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp paprika, 1/2 tsp ancho chili pepper, 1 tsp dried oregano, 1/4 tsp garlic powder, and 1/8 tsp ground cinnamon. Stir to combine.

  
  

• Spread the queso fresco on a separate plate.

• Once the corn is done, carefully peel back the husks (they’ll be hot!) and remove the silks.

• Roll each ear in the lime butter, then sprinkle on the queso fresco and Ancho Chile Rub

• Serve immediately on a large platter—and try not to eat them all before they hit the table!

Whether you're grilling for the Fourth, a Sunday cookout, or a quiet dinner with friends, this recipe brings a little extra joy to the season. It’s festive, flavorful, and encourages us to step outside, gather around the table, and share something special with the people we love.

Bring the festivity of the season into your cooking, and use moments like these to create community and memories. Watch the full cooking video here and subscribe for more ways to romanticize the seasons with your table, your time, and your faith-filled heart.