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.

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W. C
W. C24 days ago


William C
William C24 days ago

Thank you.

Sonia M

Sounds good thanks for sharing

Antiope K.
Antiope K5 years ago

Yummy :-) Thank you!!

Joy Wong
Joy W5 years ago

Thanks for the recipes.

Isabel Ramirez
Isabel Ramirez5 years ago

Sounds delicious! I've got to try it!

J.L. A.
j A5 years ago


Jennifer C.
Past Member 6 years ago

Love this recipe. Thanks for sharing.

Beth M.
Beth M6 years ago

Sounds good.

Linda E.
Linda E6 years ago

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?