Chili Lime Grilled Corn on the Cob

I can't seem to get enough corn, but of course you guys have probably figured that out already, this being the third consecutive corn recipe I've posted. I'll do my best to switch it up next time but for now I'm hoping you love corn as much as I do. Grilled corn on the cob is by far my fav way of  eating corn and this summer this recipe has become the one I love the most. The chili adds just enough heat (sweet + spicy = Y.E.S.) and the lime, oh the lime, it's the best part of the recipe.

Chili Lime Roasted Corn on the Cob

Within 5 minutes of declaring that I was done taking photos there was nothing left but 4 bare cobs, 10 buttery fingers and 1 handsome man who proclaimed these to be the best grilled corn on the cobs he'd ever eaten. Best ever? I'll take it.

The corn is best grilled on a BBQ but if you don't have one you can get away with roasting it in the oven.

Chili Lime Roasted Corn on the Cob

Now I'm off to dream about giant platters of chili lime grilled corn on the cob …

Chili Lime Roasted Corn on the Cob

If you make this Chili Lime Roasted Corn on the Cob, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

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Chili Lime Grilled Corn on the Cob

Chili Lime Roasted Corn on the Cob

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x

Scale

Ingredients

  • 4 corn on the cob
  • ½ teaspoon grape seed oil
  • 1 tablespoon butter (*see note)
  • ½ teaspoon chili powder
  • ½ teaspoon ancho chili powder (*see note)
  • ⅛ teaspoon sea salt
  • 1 lime
  • Chopped cilantro, for garnish

Instructions

  1. Preheat your BBQ on high.
  2. Carefully pull the husks back from the corn cobs. Remove the silks then tie back the husks using one piece of the husk as a rope. (You can remove the husk completely if you like. I just think it is really pretty when they're left on.)
  3. Coat the corn in the grape seed oil and place it on the grill so that most of the husk is out of the BBQ. You can use the husk to easily turn the corn. Cook the corn for 10 minutes, turning it every few minutes so that it cooks on all sides.
  4. Melt the better in a small metal bowl or frying pan over high heat. Remove the butter from the heat once it has melted and stir in the chili powder, ancho chili powder and sea salt.
  5. When the con has finished cooking remove it from the grill and brush the chili butter evenly over each piece. If you don't have a brush you can spoon the butter over the corn.
  6. Squeeze the lime over the corn, sprinkle with cilantro and serve immediately.

Notes

* If you eat a plant based diet you can substitute the butter for a vegan butter. Earth Balance is a great choice.

* You can find ancho chili powder at most gourmet food stores. If it's unavailable in your area simply substitute regular chili powder. It will still be great!

MFP - The Endless Meal

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