Chili lime grilled corn on the cob is so finger-lickin’ good! Pair it with some grilled fish tacos and a watermelon margarita for a quintessential summer meal. We wait until it’s done on the grill to brush it with chili-infused butter, a squeeze of fresh lime juice, and minced cilantro before serving it hot. This summertime staple side dish is surprisingly easy to make, and pairs perfectly with other grilled or Mexican mains. While you’re at it, make extra for mixing into salads and dips or stirring into soups. This really is the best grilled Here’s how to make chili lime corn on the cob on the grill in a few easy steps:
Corn on the cob – fresh corn on the cob with husks removed for grilling (scroll down for tips on making a ‘husk handle’). Cooking oil – to coat the corn for grilling; any neutral cooking oil like avocado or olive oil will work. Butter – a good quality butter will be the base of the chili lime butter. Chili powder – our favorite blend is somewhat earthy and the just-right balance of chile with other spices like cumin, pepper, and oregano. You could also use our homemade elote seasoning that includes a few additional spices. Sea salt – works as a flavor enhancer and a must on corn (in our humble opinion). Lime – for squeezing the juice over the corn, and adding a bright pop of zesty flavor. Chopped cilantro – optional, for garnishing and adding a pop of color and flavor before serving.
Add lime zest: when squeezing on the lime juice at the end, also add the lime zest for an extra citrusy pop! Make it sweet: add a teaspoon of honey to the melted butter. Give it some kick: cayenne pepper, dried chili flakes, or minced jalapeño pepper will add some extra heat if that’s your thing! Make it smoky by adding some adobo (from a jar of chipotle peppers). Add garlic: for lots of flavor and a subtle kick, add a clove or two of freshly minced garlic to the melted butter. Sprinkle a little salty parmesan cheese over top of the hot corn.
For a Mexican-inspired menu, serve it with our chunky grilled guacamole, summer veggie grilled steak tacos, or Mexican pasta salad, and a fizzy lime margarita, of course. Slice it from the cob and add it to salads, soups, and anything else that might benefit from a bit of sweet smoky corn taste!
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
