Chile Butter Corn on the Cob
Chile Butter Corn on the Cob is the side dish that is likely to steal the show at your next cookout. Fresh corn with a delicious chile and garlic butter grilled in a foil packet. Ready in about 30 minutes.
Foil packet corn on the cob is our favorite side for just about every meal on the grill. It’s super easy to prepare and there’s practically no cleanup.
Ingredients for Chile Butter Corn on the Cob:
- Corn on the Cob
- Salted Butter
- Green Chile Powder
- Granulated Garlic
- Onion Powder
- Kosher Salt
- Black Pepper
How to Make Chile Butter Corn on the Cob:
- Remove husks and silks from corn.
- Use a large piece of heavy duty foil that is big enough to create a foil packet. Place corn over foil.
- In a bowl mix softened butter with chile powder, garlic, onion, salt and pepper.
- Spread about 1 tablespoon of butter over each corn on the cob.
- Fold foil around the corn creating a sealed packet.
- Cook over indirect grill fire, about 400° for about 25 minutes.
- Remove from grill and leave in foil packet until ready to serve.
- Carefully open foil packet, it may steam.
- Cut corn in half if desired for serving.
How to Store and Reheat:
Store leftover corn in a zip top bag in the refrigerator up to 3 days.
To reheat corn, slice corn from the cob and heat in a skillet with additional butter over medium heat. Corn on the cob can also be reheated in a covered pan with a tablespoon or two of water, over medium- high heat.
What to Serve Corn on the Cob With:
Chile Butter Corn on the Cob is a great side dish for our Chile Butter Ribeyes or Grilled Ribeye Steaks.
We also love serving grilled corn with Baby Back Ribs or Brown Sugar Pork Chops.
More Delicious Grilled Corn Recipes You Will Love:
Grilled Corn on the Cob bastes in a delicious garlic butter as it cooks in a foil packet, creating tender, juicy and flavorful corn.
Bacon Ranch Corn is made with a quick ranch flavored butter and sprinkled with crispy bacon before serving.
Foil Packet Mexican Street Corn is cooked with the flavors of elotes instead of topping the corn after it is cooked. It’s less messy and still full of delicious Mexican- inspired flavors.
Add this Chile Butter Corn on the Cob to your next meal on the grill. It is sure to be a family favorite and is one of the easiest side dishes on the grill.
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Chile Butter Corn on the Cob
Ingredients
- 4 ears corn on the cob
- ¼ cup salted butter softened
- 1 teaspoon granulated garlic
- 1 teaspoon green chile powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Remove husks and silks from corn.
- Use a large piece of heavy duty foil that is big enough to create a foil packet. Place corn over foil.
- In a bowl mix softened butter with chile powder, garlic, onion, salt and pepper.
- Spread over corn.
- Fold foil around the corn creating a sealed packet.
- Cook over indirect grill fire, about 400° for about 25 minutes.
- Remove from grill and leave in foil packet until ready to serve.
- Carefully open foil packet, it may steam.
- Cut corn in half if desired for serving.
Notes
How to Store and Reheat:
Store leftover corn in a zip top bag in the refrigerator up to 3 days. To reheat corn, slice corn from the cob and heat in a skillet with additional butter over medium heat. Corn on the cob can also be reheated in a covered pan with a tablespoon or two of water, over medium- high heat.Nutrition
