Grilled Corn with Fuego Vida Compound Butter
Every backyard cookout has its staples, and corn on the cob is always at the top of the list. But when you brush it with a fiery compound butter, it transforms from a simple side into the star of the grill. This recipe takes inspiration from classic street corn while giving it a bold kick using Revolution Barbecue Fuego Vida Seasoning. The butter blends lime, garlic, and smoke with serious heat, basting into the kernels as they char over the fire. The result is corn that’s sweet, smoky, tangy, and spicy all at once—a flavor explosion that proves corn deserves just as much attention as the main course.
Grilled Corn with Fuego Vida Butter
6
10 minutes
15 minutes
190
American
Side Dish
Corn has long been a canvas for flavor, but this version takes things to another level. By making a simple compound butter with lime, garlic, and Revolution Barbecue Fuego Vida Seasoning, you’re adding richness and heat that penetrates every kernel. Brushing the butter on during the final minutes of grilling lets it baste into the corn without burning, creating a smoky, spicy finish that lingers. Topped with cotija cheese and cilantro, it strikes the perfect balance of fiery and refreshing. This recipe shows how even the simplest sides can stand out when bold flavors lead the way.
Ingredients
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- 6 ears fresh corn, husked
- 1 tablespoon olive oil
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- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic, minced
1 tablespoon Revolution Barbecue Fuego Vida XXX Hot Seasoning
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- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- Extra lime wedges
Directions
- Make the Compound Butter: In a small bowl, mix softened butter with lime juice, lime zest, garlic, and Revolution Barbecue Fuego Vida Seasoning until smooth. Keep at room temperature so it stays spreadable.
- Prep the Corn: Preheat grill to medium-high heat (about 400ºF). Brush corn lightly with olive oil.
- Grill the Corn: Place corn directly on the grill grates and cook 8–10 minutes, turning every few minutes until lightly charred and nearly tender.
- Brush with Butter on the Grill: During the last 2 minutes, brush the corn generously with the Fuego Vida butter, moving the cobs around to avoid flare-ups and prevent burning. Let the butter baste into the kernels as the corn finishes cooking.
- Finish and Serve: Remove corn from the grill, brush with more butter if desired, then sprinkle with cotija cheese and cilantro. Serve with lime wedges.
