- Brush the corn with olive oil.
- Grill over medium heat, turning occasionally, until charred and tender, about 10–12 minutes.
- Halfway through grilling, brush the corn with teriyaki sauce.
- In a small bowl, mix softened butter with lime juice, lime zest, chili powder, and a pinch of salt. If you like an extra kick, add additional chili powder.
- In the last 2 minutes of grilling, brush the corn with the chili-lime butter.
- Once off the grill, brush it one more time with the teriyaki sauce while it’s still hot so the flavors soak in.
Recipe created in partnership with Kristal Kirkland at @chefkristalkay.
