Olathe Sweet Corn with Chile-Lime Butter
Grilled Olathe sweet corn, brushed with a chile-lime butter, celebrating the exceptionally sweet corn grown in the Uncompahgre Valley.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Grill
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12
- carbs
- 24
- protein
- 4
- calories
- 210
Instructions
- 1
Heat your grill to medium-high heat.
- 2
Stir the softened butter, chile powder, lime zest, lime juice, and salt together.
- 3
Grill the corn for about 10 to 12 minutes. Turn occasionally until lightly charred in spots.
- 4
Take the corn off the grill. Brush it generously with the chile-lime butter right away.
- 5
Sprinkle with crumbled cotija cheese if desired.
- 6
Serve hot with extra lime wedges on the side.
Chef's tips
Olathe corn is naturally very sweet, so it needs little extra flavor; the chile and lime balance the sweetness rather than hide it. Buy it as fresh as possible, ideally the day it was picked.
Storage
Best eaten fresh; leftover corn can be refrigerated up to 2 days and cut off the cob for salads.
Reheating
Reheat briefly on a grill or in a covered skillet with a splash of water.
Common mistakes to avoid
- •Overcooking the corn, which dulls its natural sweetness.
- •Brushing on the butter before grilling instead of after, which can burn it.
Serving suggestions
Cooked Olathe Sweet Corn with Chile-Lime Butter?
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