START A PETITION 27,000,000 members: the world's largest community for good

Lime & Chile Grilled Corn on the Cob

Lime & Chile Grilled Corn on the Cob

There are two different ways to grill corn on the cob, you can try either method used in this recipe from 25 Techniques for Grilling (Harvard Common Press, 2009) by Ardie A. Davis. Shucked corn will have grill marks on the corn kernels and more flavor of the grill; corn grilled in the husk will be more tender and moist. Choose the sweetest variety of corn you can find.

1/2 cup unsalted butter
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon mild or hot chili powder
Lime juice to taste
6 ears fresh corn
Fresh lime wedges for garnish

1. To make the lime-chile butter, combine the melted butter, salt, pepper, chili powder, and lime juice in a baking pan large enough to hold all the ears of corn.

2. For shucked corn, remove all leaves and silk and rinse the corn under cold running water. Don’t worry if a few silks remain; they will burn off when grilled. For corn grilled in the husk, no preparation is needed.

3. Place the pan with the lime-chile butter on the cooler side of the grill. Place the corn directly over the heat. Turn constantly with long-handled grill tongs; shucks on the unshucked corn will burn and blacken in places. Shucked corn will take about 15 minutes, maybe a bit longer. Test for readiness by checking to see if the kernels are tender. If ready, remove the corn from the grill, shuck if necessary, then place it in the warm line-chile butter. Turn the corn in the butter to make sure the whole ear is seasoned. Serve with lime wedges.

This summer and are partnering on the “Love Your Farmer’s Market” contest to raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market!

Read more: All recipes, Food, Side Dishes, , , ,

have you shared this story yet?

go ahead, give it a little love

Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


+ add your own
6:46PM PDT on Sep 7, 2012

Yummy :-) Thank you!!

7:13PM PDT on May 11, 2012

Thanks for the recipes.

10:55AM PDT on May 11, 2012

Sounds delicious! I've got to try it!

10:20AM PDT on May 9, 2012


5:08PM PDT on Jul 21, 2011

Love this recipe. Thanks for sharing.

2:34PM PDT on May 17, 2011

Sounds good.

9:44PM PDT on May 15, 2011

It looks like you can either remove the silk before you grill, carefully pulling the husk down and then replacing it, or you can just put it on the grill and cook it, silk and all. It seems the second method would make cleaning off the silk pretty hard because the corn is hot. Any comments anybody?

4:06PM PDT on May 15, 2011

Thanks, sounds great, and so simple I can remember it.

5:21AM PST on Nov 23, 2010

Thanks for the info.

5:56AM PDT on Apr 17, 2010

Sounds delicious. Thanks for the recipe!

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

How could the other cat resist that?

Avocados and nuts for me :)

Informative. Thank you for posting.

Black pepper power!


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!