Grilled Corn on the Cob (with chili lime seasoning)
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When corn makes its short seasonal appearance, you’ll find us in our backyard making this chili lime grilled corn on the cob on repeat. It’s smoky and sweet, with a little heat, and dripping with the flavors of chili-infused butter, fresh lime, and cilantro. It’s easy, delicious, and takes only 20 minutes to make!
Corn season is short, so I make the most of it while it’s here. Grilling is my favorite way to cook it—the kernels get lightly charred, bringing out their natural sweetness and adding that smoky, irresistible flavor.
Once it’s off the grill, I brush it with chili butter, add a squeeze of fresh lime, and sprinkle with cilantro. The butter melts into every crevice, the chili adds a warm, earthy kick, and the lime brightens everything up. It’s simple, but the flavor is bold and perfectly balanced. For a twist, I’ll sometimes swap the chili powder for my elote seasoning.
It’s an easy summer side that pairs with just about anything off the grill, especially Mexican-inspired dishes. I often make extra to toss into salads or stir into dips—the flavor carries through beautifully.
How to make a “husk handle.”
To create the look in the photos, remove the first few tough outer layers of husk. Then peel back the remaining husks and remove the silk. Tear off a strip of husk and use it to tie everything together at the base—this forms a simple handle. It’s optional, but it makes the corn easier to hold and looks great for serving.
Grilled corn on the cob variations
Here are a few ideas to mix up the flavors of the chili lime butter, and make it your own:
- Add lime zest: when squeezing on the lime juice at the end, also add the lime zest for an extra citrusy pop!
- Make it sweet: add a teaspoon of honey to the melted butter.
- Give it some kick: cayenne pepper, dried chili flakes, or minced jalapeño pepper will add some extra heat if that’s your thing!
- Make it smoky by adding some adobo (from a jar of chipotle peppers).
- Sprinkle a little salty parmesan cheese over top of the hot corn.
Grilled Corn on the Cob (with chili lime seasoning)
Ingredients
- 4 cobs corn (husk removed)
- 1 teaspoon cooking oil
- 1 tablespoon butter
- 1 teaspoon chili powder
- ⅛ teaspoon sea salt
- 1 lime
- Chopped cilantro (to serve)
Instructions
- Preheat your BBQ to high heat. Coat the corn in the oil, place it on the grill, and cook it for 10 minutes, turning it every few minutes so that it cooks on all sides.4 cobs corn, 1 teaspoon cooking oil
- Melt the butter in a small frying pan then stir in the chili powder and sea salt.1 tablespoon butter, 1 teaspoon chili powder, ⅛ teaspoon sea salt
- When the corn 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.
- Squeeze the lime over the corn, sprinkle with cilantro, and serve immediately.1 lime, Chopped cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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I made this for dinner tonight. My husband is one of those “plain is best” eaters. He absolutely loved this corn. It was perfect the way it was written and was perfect after 20 minutes in the oven. I did take your advice and broiled them the last few minutes.
Delicious! I will definitely make these again.
Loved these! Made them with your grilled pork chops. Was a delicious dinner. Thank you for sharing the recipe.