This Chili Lime Grilled Corn transforms simple summer corn into a smoky, zesty delight, perfect for quick weeknight meals or backyard gatherings.
Packed with fiber and plant-based protein, it’s lightly seasoned with chili and lime for bold flavor without extra calories.
With heart-healthy fats from butter and just 126 calories per ear, it’s an easy, satisfying, and nutritious choice for everyday cooking.
Chili Lime Grilled Corn
Equipment
- 1 BBQ grill or stovetop grill pan
- 1 small frying pan
- 1 basting brush (optional)
- 1 knife
- 1 Cutting board
Ingredients
- 4 ears corn husks removed
- 1 teaspoon cooking oil
- 1 tablespoon unsalted butter
- 1 teaspoon chili powder
- ⅛ teaspoon sea salt
- 1 lime juiced
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Preheat the Grill: Start by preheating your BBQ grill to high heat, around 425–450°F (220–230°C). A properly heated grill is essential to achieve those beautiful smoky char marks while keeping the corn juicy and tender. If using a stovetop grill pan, place it over medium-high heat until thoroughly hot.Preheating ensures even cooking and enhances the flavor and aroma of the grilled corn.
- Prepare the Corn Cobs: Carefully remove the husks from each ear of corn, or peel them back if you prefer to leave them partially attached for presentation. Remove all silks from the kernels using your fingers, a small vegetable brush, or a damp paper towel. Once cleaned, lightly rub each corn cob with 1 teaspoon of cooking oil. This prevents sticking on the grill and helps the kernels brown evenly.
- Grill the Corn Evenly: Place the prepared corn directly onto the preheated grill.Allow the cobs to cook for approximately 10 minutes, turning them every 2–3 minutes with tongs. Rotate consistently to ensure all sides achieve a golden-brown color with light smoky char. Watch carefully to avoid burning the kernels—your goal is tender, smoky corn with slightly caramelized spots.
- Prepare the Chili Butter: While the corn is grilling, melt 1 tablespoon of unsalted butter in a small pan over low heat. Once melted, stir in 1 teaspoon of chili powder and ⅛ teaspoon of sea salt until fully blended. Cooking the butter slowly prevents burning while allowing the chili and salt to infuse, creating a rich, flavorful mixture that will complement the sweetness of the corn perfectly.
- Brush with Chili Butter: After grilling, remove the corn from heat using tongs.Immediately brush each cob generously with the prepared chili butter, making sure each kernel is coated. If you don’t have a basting brush, spoon the butter evenly over the corn. This step seals in flavor, adds a glossy sheen, and enhances the sweet and smoky taste of the grilled corn.
- Add Lime Juice: Cut 1 lime in half and squeeze the fresh juice evenly over each cob. The citrus adds brightness and balances the richness of the butter while enhancing the natural sweetness of the corn. For extra aroma and flavor, you can also zest a small portion of lime over the corn before serving.
- Garnish with Cilantro: Sprinkle 2 tablespoons of freshly chopped cilantro over the corn. This herb adds a burst of color, a fresh flavor note, and enhances the overall presentation. Serve the cilantro on the side if desired, allowing everyone to add their preferred amount.
- Serve Immediately: Grilled corn is at its best when enjoyed hot and fresh from the grill. Transfer the cobs to a serving platter and serve immediately while the butter is melted and the flavors are vibrant. This ensures the corn remains juicy, tender, and full of smoky, zesty flavor, making it a perfect side or snack for any occasion.
Notes
- For extra flavor, leave the corn husks on while grilling. Pull them back, remove the silks, then tie the husks back to keep them mostly intact.
- Use a basting brush for even chili butter coverage, or spoon it over the corn if you don’t have one.
- Adjust chili powder to taste for milder or spicier corn.
- Freshly squeezed lime juice is preferred over bottled for a brighter, tangier flavor.
- This recipe works well on a stovetop grill pan if a BBQ isn’t available.
Chef’s Secrets For Perfect Corn
Grilling corn perfectly is all about timing and heat.
Preheat your grill to high so the kernels cook evenly and develop a smoky char without burning.
Rotate the cobs every few minutes to ensure all sides get that signature golden-brown color.
When preparing the chili butter, melt the butter slowly over low heat to avoid scorching and gently fold in the chili and salt to evenly distribute the flavors.
For an extra pop, try zesting a little lime into the butter for a more aromatic finish.
Serving Suggestions To Impress Guests
This chili lime corn pairs beautifully with a variety of dishes.
Serve alongside grilled chicken, fish, or steak for a classic BBQ spread, or add it to a vegetarian plate with roasted vegetables and quinoa.
Garnish generously with fresh cilantro for a burst of color and flavor.
You can also sprinkle a bit of crumbled cotija cheese or a dash of smoked paprika for a slightly indulgent twist.
The combination of sweet, smoky, and zesty flavors makes it a standout side at any casual meal or picnic.
Storage Tips For Fresh Corn
Grilled corn is best enjoyed immediately for peak sweetness and texture.
If you need to store leftovers, allow the cobs to cool completely, then wrap each individually in plastic wrap or foil.
Store in the refrigerator for up to 2 days. To reheat, place the corn on a preheated grill or in a skillet over medium heat, brushing with a little extra butter to restore moisture.
Avoid microwaving if possible, as it can make the kernels chewy.
For longer storage, you can freeze cooked corn by cutting the kernels off the cob and storing them in an airtight container for up to 3 months.
Frequently Asked Questions
1. Can I use frozen corn for this recipe?
Yes! While fresh corn gives the best flavor and texture, frozen corn can be grilled too.
Thaw the kernels first, then lightly brush with oil and chili butter. Use a grill pan to prevent them from falling through the grates.
2. How do I make this recipe spicier?
Increase the chili powder or add a pinch of cayenne pepper to the butter. You can also serve with a sprinkle of chili flakes after brushing the butter for an extra kick.
3. Can I make this recipe vegan?
Absolutely! Replace the butter with a plant-based margarine or olive oil. The flavor will still be smoky, zesty, and satisfying.
4. What’s the best way to remove corn silks quickly?
Peeling back the husks and running a damp paper towel over the kernels works well. You can also use a soft-bristled vegetable brush to remove the fine silks before grilling.
5. How do I prevent the corn from drying out?
Brushing with oil before grilling and generously coating with chili butter after cooking keeps the corn juicy. Avoid overcooking, as high heat for too long will dry out the kernels.
