20-Minute Quick Chili Lime Grilled Corn
A quick and easy grilled corn on the cob infused with chili, lime, and fresh cilantro. High in fiber, low in saturated fat, and bursting with smoky, zesty flavors, it’s a healthy, satisfying side dish perfect for weeknight meals, cookouts, or simple summer dinners.
Equipment
- 1 BBQ grill (medium to large)
- 1 small frying pan
- 1 basting brush (or spoon for spreading butter)
- 1 Knife and 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 fresh cilantro chopped
Instructions
- Preheat the Grill: Start by preparing your BBQ grill. Turn it on to high heat, allowing it to preheat for at least 5 minutes. This ensures the grill grates are hot enough to sear the corn, giving it those beautiful smoky char marks and locking in flavor. Make sure the grates are clean to prevent sticking.
- Oil the Corn Cobs: While the grill is heating, take each corn cob and lightly coat it with cooking oil. You can use a pastry brush or your hands to rub the oil evenly over the surface. The oil helps prevent the corn from sticking to the grill while promoting even browning.
- Grill the Corn Evenly: Place the oiled corn cobs directly on the preheated grill. Turn them every few minutes using tongs so that each side develops a uniform golden-brown char. Grill for about 10 minutes in total. Keep a close eye on the corn to avoid burning, but don’t worry—some charring adds smoky flavor.
- Prepare the Chili Lime Butter: While the corn is grilling, melt the butter in a small frying pan over low heat. Once melted, stir in the chili powder and sea salt until well combined. This chili lime butter will be brushed onto the hot corn, adding a rich, spicy, and savory layer of flavor.
- Brush the Corn with Flavor: Once the corn has finished grilling, transfer the cobs to a serving platter.Using a basting brush, generously coat each corn cob with the chili lime butter. If you don’t have a brush, a spoon works just as well—spoon the butter evenly over the corn while it’s still hot to allow it to soak in.
- Add Fresh Lime and Cilantro: Immediately squeeze fresh lime juice over the buttered corn, ensuring each cob gets a tangy, zesty touch. Sprinkle the chopped cilantro on top for a burst of freshness and vibrant color. The combination of citrus, herbs, and chili butter creates a perfect balance of flavors.
- Serve Hot and Enjoy: Serve the chili lime grilled corn on the cob immediately while warm.It pairs beautifully with grilled meats, salads, or can be enjoyed on its own as a healthy, fiber-rich snack. Encourage diners to hold the cobs by the ends and savor each smoky, zesty bite.
Notes
- For best results, choose fresh, sweet corn at peak season. The natural sugars caramelize beautifully on the grill.
- Use a neutral cooking oil like avocado, canola, or vegetable oil to coat the corn before grilling.
- Adjust the chili powder to taste—start with 1 teaspoon and increase for more heat.
- If you prefer, leave the husks on during grilling for a slightly steamed texture, peeling back before serving.
- Fresh lime juice and cilantro should be added just before serving to maintain brightness and flavor.
- For even cooking, rotate the corn every 2–3 minutes to ensure each side is evenly charred.
