This chili lime butter is a vibrant and flavorful spread that adds a zesty kick to grilled meats, seafood, vegetables, and even corn on the cob. With a perfect balance of tangy lime, spicy chili, and rich butter, it’s incredibly simple to make and elevates just about any dish.
Why You’ll Love This Recipe
I love how quick and easy it is to whip up this chili lime butter. It’s just a handful of ingredients, but it packs a bold punch that can completely transform a meal. I spread it over grilled shrimp, melt it onto steaks, or stir it into steamed rice for an instant flavor upgrade. It stores well too, so I always have some ready in the fridge for when I need that little extra something.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick) unsalted butter, softened
1 tablespoon lime juice (freshly squeezed)
1 teaspoon lime zest
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for extra heat)
¼ teaspoon salt
1 clove garlic, finely minced (optional)
Directions
I start by placing the softened butter in a mixing bowl. If it’s not soft enough, I let it sit at room temperature for 10–15 minutes.
I add the lime juice, lime zest, chili powder, cayenne pepper (if using), salt, and minced garlic to the bowl.
I mix everything together using a fork or spatula until well combined and smooth.
I taste the butter and adjust the seasoning if needed — sometimes I like a bit more lime or an extra pinch of chili.
Once it’s blended to my liking, I transfer it onto a piece of parchment paper or plastic wrap and roll it into a log shape.
I twist the ends, refrigerate it until firm (about 1 hour), and then slice as needed.
Servings and timing
This recipe makes about ½ cup of chili lime butter, which is enough for 8 servings. Prep time: 5 minutes Chill time: 1 hour (optional, for slicing) Total time: 1 hour 5 minutes
Variations
Herb twist: I sometimes mix in chopped fresh cilantro or parsley for a herbal note.
Smoky version: Smoked paprika instead of chili powder gives it a deeper flavor.
Sweet and spicy: I add a drizzle of honey for a sweet contrast to the heat.
Vegan-friendly: I use plant-based butter to make it completely dairy-free.
Citrus swap: I’ve also used lemon juice instead of lime for a different zing.
Storage/Reheating
I store the chili lime butter in an airtight container or tightly wrapped in parchment in the fridge for up to 1 week. For longer storage, I freeze it for up to 3 months. When I want to use it, I slice off what I need and let it soften at room temperature for a few minutes. There’s no need to reheat it — it melts beautifully on hot food.
FAQs
What can I use chili lime butter on?
I love using it on grilled meats, seafood like shrimp or fish, corn on the cob, roasted veggies, or even just melted over rice or pasta.
Can I make it spicier?
Yes, I add more cayenne pepper or even a dash of hot sauce if I want more heat.
Can I use salted butter?
I prefer unsalted so I can control the salt level, but if I only have salted butter, I just reduce or skip the added salt.
How long does chili lime butter last?
In the fridge, it lasts about a week. In the freezer, I keep it for up to 3 months.
Do I have to refrigerate it before using?
No, I can use it immediately after mixing if I’m spreading it or melting it. I only chill it if I want to slice it into rounds for serving.
Conclusion
This chili lime butter is one of those simple recipes that makes a big difference. I love having it on hand to spice up everyday dishes without much effort. Whether I’m grilling, roasting, or just finishing a plate of veggies, a pat of this butter adds a flavorful, zesty boost.
A vibrant, tangy‑and‑spicy flavored butter perfect for slathering on grilled seafood, vegetables or corn—infused with fresh lime and chili for a gourmet touch.
Ingredients
½ cup (1 stick) unsalted butter, room temperature
2 Tbsp fresh lime juice (about 1 lime)
1 Tbsp lime zest (about 1 lime)
1½ tsp chili powder (or smoked paprika + cayenne for milder heat)
Add the lime juice, lime zest, chili powder, cayenne (if using), salt, cilantro (if using) and garlic (if using).
Using a spatula or mixer, blend everything until the butter is smooth and all ingredients are evenly distributed.
Transfer the butter mixture onto a piece of parchment or plastic wrap. Shape into a log or block, wrap tightly and refrigerate until firm (about 1 hour) or freeze for 15‑20 minutes for quicker setting.
When ready to use, slice rounds or rub the softened butter over grilled seafood (like fish or shrimp), grilled vegetables or corn. Serve immediately, letting the warm food melt the butter and release the flavors.
Store any leftover butter in the refrigerator (up to 1 week) or freeze for longer storage.
Notes
You can adjust heat level by varying the chili powder/cayenne quantity.
For seafood, the garlic and cilantro versions work particularly well.
Let the butter sit at room temperature for 10‑15 minutes before use so it spreads easily.
For grilling corn or vegetables, slather the butter just after removing from the grill so it melts into all the nooks.
You can pre‑make this butter and store it in the freezer—just slice off when needed.
