Chili Lime Grilled Corn for Father’s Day Cookout
Chili lime grilled corn is a colorful side dish for a Father’s Day cookout. Sweet corn develops a smoky aroma on the grill, while a quick lime-butter mixture adds brightness and a gentle kick. It pairs well with chicken, burgers and other outdoor favorites.
Recipe overview
Prep: 10 minutes | Grill: 10–15 minutes | Total: About 25 minutes | Serves: 6.
Ingredients
- 6 ears fresh sweet corn, husks and silk removed
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon mild chili powder or paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon fine salt, or to taste
- 2 tablespoons chopped cilantro, optional
- Extra lime wedges, for serving
Allergen note: Butter contains milk. Use olive oil instead for a dairy-free version. Check packaged chili blends for allergens.
How to grill chili lime corn
- Prepare grill. Preheat a clean grill to medium-high heat, about 400–450°F (205–230°C). Lightly oil the grates using appropriate grilling tools.
- Prepare corn. Remove husks and silk, rinse if needed and pat the ears dry. Trim long stalks if desired.
- Make lime butter. In a small bowl, whisk melted butter, lime juice, zest, chili powder, cumin and salt. Reserve a clean portion for serving before brushing raw or uncooked food.
- Grill. Place corn directly on the grates. Cook for 10–15 minutes, turning every 2–3 minutes, until kernels are tender and lightly charred in spots. Time varies with corn size and grill heat.
- Season. Transfer cooked corn to a clean platter and brush with fresh reserved lime butter. Sprinkle with cilantro and serve with lime wedges.
Tips for great grilled corn
- Choose ears with plump kernels and fresh-looking husks.
- Turn often for even charring without scorching one side.
- Use medium-high heat rather than the hottest flame.
- Apply most of the seasoned butter after grilling to keep butter from dripping into flames.
- Keep cooked corn on a clean platter, separate from raw ingredients.
Variations
Extra spicy
Add a small pinch of cayenne pepper or serve with hot sauce.
With cheese
Sprinkle cooked corn with crumbled cotija or feta cheese. This adds dairy and extra salt.
With garlic
Add 1 small grated garlic clove to the butter, then warm the mixture gently before brushing onto corn.
Dairy-free
Replace melted butter with olive oil and whisk with lime and spices.
What to serve with chili lime corn
For a Father’s Day cookout, pair it with BBQ chicken sliders, honey mustard chicken drumsticks, and garlic Parmesan potato wedges.
No grill? Use a skillet
Heat a large cast-iron skillet over medium-high heat. Cook corn in batches, turning regularly until tender and browned in spots, roughly 12–16 minutes depending on size. Ventilate the kitchen and avoid overheating oil or butter.
Make-ahead and storage
Mix lime butter ahead and refrigerate covered. Grill corn shortly before serving for best flavor. Refrigerate leftovers in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or below and eat within 3–4 days. Reheat until hot throughout.
Frequently asked questions
Should I boil corn before grilling?
No. Fresh sweet corn can cook directly on a medium-high grill. Very large ears may take a little longer.
Can I grill corn in the husk?
Yes, but that is a different method and gives less direct char. This recipe uses husked corn for browned kernels.
How do I know corn is done?
The kernels should be tender and juicy with light char in spots. Taste a cooled kernel if uncertain.
Can I make this without butter?
Yes. Olive oil works well with lime and spices.
Can I prepare corn the day before?
You can husk corn and refrigerate it covered, but grill close to serving for best texture.
Editorial note
Original editorial cooking guidance, not a claim of independently kitchen-tested results. Grill temperatures and corn size affect cooking time. Any featured photograph is illustrative.
MISC Recipes
- Recent
- Popular
- Random
