So, About This Zesty Lime Grilled Corn on the Cob…
Hey! Okay, let me tell you—this Zesty Lime Grilled Corn on the Cob is basically my summer anthem. I make it whenever I want to surprise folks at a BBQ, and honestly, it’s the only way I get my brother to eat a vegetable without complaining (well, mostly). The first time I threw this together, I ran out of patience waiting for the charcoal, so I just plopped the corn right on the flames; turns out, a little bit of char is what makes it chef’s kiss good. It’s a flavor bomb with just enough zing to wake up your taste buds, but not so much that you’ll freak out your little cousin. And yeah, you’ll probably get lime juice on your shirt (I always do), but that’s half the fun, right?
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want to feel like I put in effort without actually putting in a ton of effort. My family goes nuts for it because, well, it’s loaded with butter and tangy lime and a little chili—what’s not to love? Even my friend Amy, who swears she doesn’t like corn unless it’s in a tortilla, eats two cobs and pretends she’s “just taste testing.” (And, not gonna lie, I used to overcook corn all the time. The trick is in pulling it off the grill just before you think it’s done. Otherwise, tough as shoe leather. Don’t ask how I know.)
What You’ll Need (And, Actually, What I Sometimes Use Instead)
- 4-6 ears of fresh corn, husked (if you can get the sweet kind from a farmer’s market, do it—but any grocery store corn is fine)
- 2 tablespoons salted butter, melted (or olive oil when I’m pretending to be healthy; grandma swears by Kerrygold but, honestly, store brand works too)
- Zest and juice of 1 juicy lime (sometimes I use lemon if I forget to buy limes, but it’s not quite as fun)
- ½ teaspoon chili powder (or paprika if you’re a spice wimp—no shame, I usually go half and half)
- Kosher salt, to taste
- Fresh cracked black pepper (about a pinch, but I don’t always measure, just do a few grinds)
- Handful of chopped fresh cilantro (totally optional, but I love the color)
Let’s Get to Grilling (Don’t Stress, It’s Pretty Chill)
- Get your grill nice and hot—medium-high works. If you’re using a charcoal grill, good on you; I almost always get impatient and use gas. No shame.
- While the grill’s heating up, mix your melted butter, lime zest, most of the juice (save a tiny bit for drizzling later), chili powder, and a sprinkle of salt in a little bowl. Stir it up. This is where I usually sneak a taste. Sometimes I add an extra squeeze of lime if it’s feeling too buttery.
- Brush the corn cobs with your butter-lime mixture. Don’t be stingy. (If you don’t have a brush, just use a spoon or your hands. Seriously, not a big deal.)
- Toss those cobs right on the grill. Turn them every two minutes or so, until they’ve got good char marks in spots—probably about 10 minutes total. And if they look a little uneven, that’s totally normal. Actually, I think the charred bits are the best part.
- Take the corn off the grill (tongs are handy but I’ve used a fork in a pinch—just don’t burn yourself, trust me). Drizzle with the rest of the lime juice, grind over some pepper, and sprinkle with cilantro if you’re feeling fancy.
Notes (Aka: Stuff I’ve Learned the Hard Way)
- If your lime’s stubborn and not juicy, roll it on the counter with your palm. Or nuke it for 10 seconds. Works like a charm (most of the time anyway).
- Don’t skip the salt. I did once and even my dog looked disappointed.
- I used to leave the corn on until it looked super toasty, but actually, I find it’s better if you pull it when it’s a bit lighter. Keeps it juicy.
Things I Tried That (Mostly) Worked (And One That Didn’t)
- I once swapped the chili powder for Tajín—so good. Adds a little tang. Try it!
- Parmesan cheese instead of cilantro made the corn taste almost Italian. Not what I expected, but tasty.
- I tried grilling the corn in the husk once and, honestly, it was a pain to peel hot corn. Didn’t love that. Maybe I’m just impatient.
Gear You’ll Need (And What to Do If You Don’t Have It)
- Grill (obviously, but I have made this on a grill pan on the stove—works surprisingly well; just open a window)
- Basting brush or spoon (or, on one memorable occasion, a folded-up paper towel)
- Tongs (or a fork, but use caution—I’ve dropped corn into the coals before. Oops.)
How to Store It (If There’s Any Left)
Just wrap the leftover cobs in foil and pop them in the fridge. They keep for a couple of days, but, though honestly, in my house it never lasts more than a day! I think this tastes better the next day, cold, chopped off the cob in a salad or tossed into a quesadilla.
How We Like to Eat It (But You Do You)
I put these out at BBQs with extra lime wedges and a bowl of crumbled feta on the side. My sister dips her corn in extra butter (she’s not wrong). Sometimes, if I’m feeling extra, I’ll sprinkle a bit of smoked paprika for a campfire vibe. Oh, and last 4th of July, we paired it with this grilled chicken recipe — so good.
Pro Tips (Aka: What I Messed Up So You Don’t Have To)
- Don’t rush the grilling. I once tried to crank up the heat to finish faster and just ended up with scorched, dry corn. Not worth it.
- If you forget to melt the butter first, just pop it in the microwave, but cover it—I’ve cleaned up too many buttery explosions.
- Keep an eye on the corn; if you wander off to check your phone, you’ll probably burn it. (I learned the hard way while watching a cat video.)
FAQ (Questions I Actually Got Asked, No Joke)
- Can I make this if I don’t have a grill?
Yep! Just use a grill pan or broil the corn in your oven. It’s not exactly the same but pretty darn close. Actually, I think broiling brings out more caramel notes, but, y’know, your mileage may vary. Here’s a step-by-step guide that helped me once. - Do I have to use cilantro?
Nope. If you hate it (apparently some folks think it tastes like soap?), just leave it out or use parsley, or even skip the green altogether. - Can I prep this in advance?
You can mix the butter and lime ahead, sure. Grill the corn fresh though—it’s just not the same if you don’t. I tried once, and it was a bit soggy, honestly. - How spicy is it?
Not that spicy, but you can dial up the chili powder if you want. Or dial it down. Sometimes I do half for the kids and add more to mine after. - What if I don’t have lime?
Lemon’s fine. It’s a little different, but it still works. I’ve even tried orange once (don’t recommend—too sweet).
So that’s my Zesty Lime Grilled Corn on the Cob! If you try it, let me know how it turns out, or if you find a new twist. Oh, and if you’re ever looking for more easy grill ideas, I get a ton of inspo form Love & Lemons—their veggie grill recipes are top notch. Anyway, happy grilling and don’t forget the napkins. You’ll need them!
Ingredients
- 4 ears of fresh corn, husked
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 lime, zested and juiced
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
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1Preheat your grill to medium-high heat.
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2In a small bowl, mix together the melted butter, olive oil, lime zest, lime juice, chili powder, smoked paprika, and salt.
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3Brush the corn ears with half of the lime butter mixture.
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4Place the corn on the grill and cook for 12-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
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5Remove the corn from the grill and brush with the remaining lime butter mixture.
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6Sprinkle with chopped cilantro and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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