Chili Lime Grilled Corn
Sweet, smoky corn with a zesty chili-lime twist! Ready in just 20 minutes, this fiber-rich, flavorful side pairs perfectly with any summer meal. Brush with chili butter, sprinkle with fresh cilantro, and enjoy a satisfying, nutritious treat.
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.
