Let Me Tell You About This Corn (and That Time I Nearly Set My Grill on Fire)
Honestly, if I had a dollar for every time someone at a summer cookout asked me for this zesty lime grilled corn on the cob recipe, I’d probably have enough to buy a fancier grill (or at least a few extra limes). I still remember the first time I tossed corn on the barbecue, all excited, and then realized I didn’t actually know how to tell when it was done. Spoiler: slightly charred is perfect, but totally black? Not so much. Anyway, this recipe is now basically a family tradition, and if there’s a better way to make friends at a potluck, I haven’t found it. (Oh, except maybe my peanut butter brownies, but that’s a story for another day.)
Why You’ll Love This Corn (Even If You Hate Shucking)
I make this when the weather’s just begging for a backyard dinner and, honestly, my family goes bananas for it because it has that little “zing” you can’t get from plain old buttered corn. My sister-in-law, who’s skeptical of anything green, always asks for seconds (she thinks she hates cilantro, but she never notices it here). Plus, the lime cuts through the richness and makes it feel kinda special—like more than just, you know, corn on the cob. Oh, and if you’re the person who always gets stuck shucking, just know I feel your pain. Corn silk is the glitter of the vegetable world.
What You’ll Need (and What You Can Probably Skip)
- 4 fresh corn cobs (I’ve used frozen ears in a pinch—just thaw ‘em first!)
- 2 limes, zested and juiced (lemons work too, but it’s not quite the same party)
- 2–3 tablespoons unsalted butter, melted (sometimes I just use olive oil if I’m feeling fancy or ran out of butter—nobody’s perfect)
- 1/2 teaspoon chili powder (my gran swore by smoked paprika, so swap if you like that better)
- Salt and black pepper to taste (I’ve even used that pink Himalayan stuff, but honestly, regular table salt is fine)
- 2 tablespoons fresh cilantro, chopped (parsley is a solid stand-in if you’re a cilantro hater; no judgment)
- Optional: grated Cotija or feta cheese for serving (I once tried cheddar; not my proudest moment, but my nephew loved it)
How I Actually Make It (With the Occasional Detour)
- Fire up your grill. Gas or charcoal, whatever you’ve got. Medium-high is the sweet spot. If you’re using a grill pan indoors, that’ll work too, but you’ll miss out on that smoky magic.
- Shuck the corn. (Maybe do this outside if you don’t want silks everywhere. Actually, I usually just accept the mess.)
- Mix your toppings. In a little bowl, combine melted butter, lime zest, lime juice, chili powder, salt, and pepper. This is where I usually sneak a taste—don’t judge me.
- Brush the corn with about half of your buttery lime mix. Save the rest for after grilling. If your brush disappears (mine always does), just use the back of a spoon or your hands. No harm.
- Grill corn for about 8–10 minutes. Turn it every few minutes so it gets those gorgeous char marks. It’s okay if you get distracted and let one side go a little too dark. “Rustic,” right?
- Take it off the grill and brush with the rest of the lime butter. Sprinkle the cilantro and, if you like, a generous handful of cheese. (Don’t worry if it looks a bit messy—half the fun is licking your fingers.)
What I Wish I’d Known (a.k.a. Notes form My Kitchen Chaos)
- If you zest the lime before juicing, life is easier. Trust me, I’ve tried it both ways.
- Don’t panic if you forget to preheat the grill. It just takes a couple extra minutes; nothing tragic.
- Sometimes the cheese melts, sometimes it doesn’t. Either way, it’s tasty.
All the Weird Ways I’ve Tried to Mix It Up (And One That Flopped)
- Once I swapped in Tajín seasoning for chili powder—total winner.
- Tried mayo instead of butter once after reading about Mexican street corn. Actually, I find it works better if you combine the two.
- I once added a bit of honey, thinking it’d be brilliant. It was… odd. Maybe skip that one.
Do You Really Need That Gadget? (Equipment)
- A grill, obviously (but hey, a hot cast iron skillet on the stove works in a pinch—just turn on your vent fan!)
- Pastry brush, but fingers work too. Or just roll the corn in a plate of the butter mixture. No one’s judging.
- Small bowl. You probably have one hiding in your cupboard.
Will It Last in the Fridge? (Storage)
Store leftovers in foil or an airtight container in the fridge—lasts a couple days, though honestly, in my house it never lasts more than a day! If you want to reheat, just pop ‘em in the oven at 350°F for about 10 minutes, or microwave if you’re feeling lazy (guilty as charged).
How Do You Eat This? (Serving Suggestions)
We usually pile these up on a big platter right in the center of the table and let everyone grab their own—less formal, more fun. Sometimes I’ll slice the kernels off for a salad the next day (with black beans and avocado, it’s basically a meal). Oh, and there was that time we served it with grilled shrimp and I thought I’d invented the best combo ever. Still do, actually.
What I Learned the Hard Way (Pro Tips)
- Don’t skip turning the corn. I once tried rushing this step and regretted it because the bottoms burned and the rest was still raw—whoops.
- Grate your cheese ahead of time, or you’ll forget (I always do, then end up scrambling at the last minute).
- Keep an eye on the kids if they’re helping—corn rolls fast and little hands move faster.
People Actually Ask Me… (FAQ)
- Can I make this without a grill? Absolutely! Just broil the corn on a baking sheet—keep an eye on it so it doesn’t go nuclear.
- What if I don’t have fresh limes? Bottled lime juice does work in a pinch, but you’ll miss that zesty pop from the zest. Or use lemon and pretend it’s a new recipe.
- Is there a vegan version? Yup, swap the butter for vegan margarine or olive oil, and skip the cheese (or use a plant-based version—I like this one from Minimalist Baker: vegan parmesan).
- Can I prep this ahead? Sort of. You can mix the butter and zest early, but grill the corn fresh if you can. (Tried prepping the corn fully ahead once—just not as good.)
- Any tricks for getting all the silk off? Actually, if you microwave the corn (husk on) for a couple minutes, it peels much easier. Learned that one from Bon Appétit—works like a charm.
Phew, I think that about covers it! If you give this a go and come up with a wild variation, let me know. Or just come over for dinner; we’ll make a big batch and see who gets the messiest.
Ingredients
- 4 ears fresh corn on the cob, husked
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 lime, zested and juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
-
1Preheat your grill to medium-high heat.
-
2In a small bowl, combine melted butter, olive oil, lime zest, lime juice, chili powder, garlic powder, salt, and pepper.
-
3Brush the corn cobs generously with the lime butter mixture.
-
4Place the corn on the grill and cook for 12-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
-
5Remove from the grill and brush with any remaining lime butter. Sprinkle with chopped cilantro if desired. 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.
Did you make this recipe?
Please consider Pinning it!!
