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Chili Lime Grilled Corn

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There are a hundred and one ways to make grilled corn. For years we grilled it in the husk after soaking in water. Then we moved on to grilling it naked (the corn, not the griller) and then smoking the corn with apple wood, but this is my new favorite – Chili Lime Grilled Corn. Did I mention the butter and garlic? They’re there too, but the chili and the lime are such iconic flavors that they got top billing.

Chili Lime Grilled Corn Ingredients:

1 stick salted butter
1 tsp ancho chili powder
½ tsp chipotle chili powder
juice of 3 limes
1 tsp of garlic, minced (not pictured)
black and white pepper to taste
4 ears of corn
½ cup shavings of parmesian reggiano cheese, reserved
¼ cup cilantro or flat leaf parsley, rough chopped and reserved

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First, make the butter sauce that we will be drenching our corn with. Combine the butter, 2 different chili powders, juice of the 3 limes, garlic and pepper in a small sauce pan:

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Special Tip: When juicing citrus fruits, roll them hard with the palm of your hand on the counter to break up some of the membranes inside. It will yield more juice:

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Next, shuck the corn by pealing off the outer leafs but not all of them. Once you peal away the outer ones, just pull the rest down but don’t tear them off. Remove the silks:

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Now prepare the grill for high heat grilling. In this case, I fired up my Char-Broil TRU Infrared to the highest setting and closed the lid to get those grates good and hot. If your grill isn’t getting as hot as it used to, contact the great people at GrillPartsSearch.com to do a little triage and see if it is a quick and cheap fix, because it usually is. Place the corn on the grill with the husks off the edge of the grill so you don’t get grilled husks too:

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Now go back inside and prep the accoutrements for the plating by rough chopping the cilantro (or for those like me who hate cilantro, flat leaf parsley) and create shavings from the Parmesian-Reggiano for the corn once it is grilled:

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Grab the butter sauce and a pastry or sauce brush and head back to the grill. Hit the grilled corn with the chili, lime and butter sauce:

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You want the grilled corn to brown on a couple sides and look like this:

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As you rotate the grilled corn, brush with the chili lime sauce:

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Once the corn is browned on couple side (you can go more if you like), take it inside, and place on a platter and cover with the slivered cheese and coarse chopped herbs:

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For those that wish to add a little extra lime kick, throw on some lime quarters and serve:

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Simply serve the grilled corn as is and I guarantee nobody asks for any extra butter. But if you have any of the butter sauce left over, drizzle it over the top. If serving to children, lop off the husk handle as they will make a mess, trust me. If you are worried about the heat, I served this to a 3 and 5 year old and they both loved it. If you want more heat, add more of the chipotle chili powder.

If you have any questions, feel free to leave them below or shoot me an email.

If you liked the chili lime grilled corn and would like to see another grilled recipe or two of side dishes and appetizers, click here.  Or other fruits and vegetables click here.

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Chili Lime Grilled Corn
Ears of corn grilled over high heat and drenched with a chili lime butter sauce.
Author:
Cuisine: BBQ
Recipe type: Side Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 stick salted butter
  • 1 tsp ancho chili powder
  • ½ tsp chipotle chili powder
  • juice of 3 limes
  • 1 tsp of garlic, minced (not pictured)
  • black and white pepper to taste
  • 4 ears of corn
  • ½ cup shavings of parmesian reggiano cheese, reserved
  • ¼ cup cilantro or flat leaf parsley, rough chopped and reserved
Instructions
  1. Combine the butter, chili powders, juice of 3 limes, garlic and pepper in a small sauce pan and bring to a boil. Reduce to low and shuck the corn
  2. Pull the outer leafs off the ears but only pull the rest down to the base
  3. Remove the silks and prepare the grill
  4. Set the burners to high heat and place the ears right on the grill, with the husks off the edge
  5. Brown one side and then rotate and brush with the butter sauce
  6. Head inside and shave the cheese into slivers and rough chop the herbs
  7. Brown the other side and brush with more sauce and remove from the grill
  8. Place on a platter, sprinkle the cheese and rough chopped greens and garnish with lime quarters
  9. Serve

 

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  1. Chile lime corn rocks the grill, doesn’t it?

    We seem to have followed a similar evolution on how we cook corn. Started in the husk but found it is quicker and easier done naked.

    • The corn, not the griller! And yeah, I miss the silks burning up inside the husks, but the strays burn up this way too AND none of the blackened mess pulling the burnt husks off the corn.

      It’s funny how we are all evolving in the same direction!

      …….Scott

  2. Grilling corn is one of my favorite visual effects when using the grill. I love that you leave the husks on. I love closing the grill lid with the husks hanging out. Great job with the lime.

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