GRILLED CORN ON THE COB WITH CHILLI LIME BUTTER
The Grilled Corn On The Cob With Chilli Lime Butter is a vibrant side dish that transforms sweetcorn into a bold and flavourful experience. The smoky char from the grill enhances the natural sweetness of the kernels, while a compound butter made with fresh lime juice, melted butter and a hint of chilli powder adds a citrusy heat that lingers on the palate. A pinch of sea salt ties the flavours together, creating a perfect balance of sweet, tangy and spicy notes. As the butter melts into the hot corn, every bite bursts with richness and zest. This grilled corn is ready in just twenty minutes, which is effortless yet impressive, making it ideal for summer barbecues, picnics or casual dinners. The Grilled Corn On The Cob With Chilli Lime Butter is garnished with lime zest or fresh herbs, delivering freshness and flair that keeps it a crowd favourite.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Fourth Of July, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Quick & Easy, Raw, Kid Friendly
DISH TYPE
Snack
INGREDIENTS
There are the following ingredients for Grilled Corn On The Cob With Chilli Lime Butter:
- 150 grams | 5.29 ounces | 1 ear corn, husked
- 5 grams | 0.18 ounces | 1 teaspoon butter
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
- 0.68 grams | 0.02 ounces | ¼ teaspoon chilli powder
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 184 kilocalories
- Fat: 6.4 grams
- Saturated Fat: 2.9 grams
- Carbohydrate: 32.4 grams
- Sugar: 6.9 grams
- Fibre: 3.9 grams
- Sodium: 609 milligrams
- Protein: 5.1 grams
- Calcium: 8 milligrams
- Potassium: 338 milligrams
- Iron: 0.9 milligrams
PREPARATION
There are the following ingredients for Grilled Corn On The Cob With Chilli Lime Butter:
- Preheat Grill: Heat the barbecue or grill pan on medium flame. Ensure grates are clean to prevent sticking.
- Prepare Chilli Lime Butter: In a small ramekin, whisk together 1 teaspoon melted butter, ½ teaspoon lime juice, ¼ teaspoon chilli powder and a pinch of sea salt until smooth and well combined.
- Brush The Corn: Using a pastry brush, coat the husked ear of corn evenly with half of the chilli lime butter, ensuring kernels are lightly covered to aid caramelisation.
- Grill The Corn: Place the corn on the preheated grill. Cook for 10 to 12 minutes, turning every 2 minutes, until kernels are charred in spots and tender throughout.
- Apply Remaining Butter: During the final turn, brush the remaining chilli lime butter over the corn to infuse fresh flavour and gloss.
- Rest Briefly: Remove the corn from the heat and let it rest for one minute. This allows the butter to absorb and the corn to cool slightly for handling.
- Garnish And Serve: Transfer to a plate, sprinkle with extra sea salt or lime zest if desired, and serve immediately while still warm and juicy.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Grilled Corn On The Cob With Chilli Lime Butter:
- Dry Corn Thoroughly: Pat husked corn dry to ensure the butter, spices adhere and the kernels char properly.
- Use Fresh Lime: Fresh lime juice brightens the flavour far more than bottled alternatives.
- Control Char: Turn every two minutes to achieve even browning without burning the kernels.
- Brush Generously: Apply a thin and even coat of butter and too much will cause flare-ups on the grill.
- Serve Hot: Grilled corn loses moisture as it cools, so serve immediately for optimal juiciness.
- Add Texture: Sprinkle chopped coriander, crumbled feta or toasted sesame seeds on top for variety.
- Adjust Heat: Increase chilli powder if you prefer more kick or use smoked paprika for a milder and smoky flavour.
VARIATIONS
- Cheesy Twist: Sprinkle grated Cotija or Parmesan cheese over the buttered corn for a salty and creamy finish.
- Herb Infusion: Stir chopped fresh coriander or parsley into the butter for herbal brightness.
- Spicy Upgrade: Add ⅛ teaspoon cayenne pepper or finely chopped jalapeño to the butter for extra heat.
- Sweet And Smoky: Drizzle with a little honey before grilling and use smoked paprika in place of chilli powder.
- Garlic Butter: Mix in ¼ teaspoon garlic powder or minced fresh garlic into the butter for savoury depth.
PREPPING AND STORAGE
- Refrigerator: Store any leftover grilled corn (unbuttered) in an airtight container for up to two days. Reheat on a grill or under a broiler for two minutes, then brush with fresh chilli lime butter before serving.
- Freezer: Freezing is not recommended because the grilled corn texture degrades significantly when frozen. Prepare fresh for best results.
