Classic Zesty Kick Grilled Corn Chili Lime
Grilled corn on the cob gets a zesty kick with a butter-lime mixture and a smoky chili spice blend. Perfect for a summer barbecue!
Equipment
- Grill
- Small bowl
- Shallow dish
- Whisk
- Basting brush
Ingredients
Corn
- 6-8 ears fresh corn on the cob husks removed or pulled back
Wet Coating
- ½ cup butter, melted, or softened mayonnaise
- ¼ cup fresh lime juice
- ½ teaspoon salt
Dry Rub
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
Instructions
Preparation
- Prepare the corn by pulling back the husks and removing the silk, or remove the husks and silk completely if grilling husked.
Grilling
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Place the corn directly on the hot grill grates and grill for 10-15 minutes, turning every 2-3 minutes, until tender and slightly charred.
Seasoning
- While corn grills, whisk melted butter (or mayonnaise) and lime juice with salt in one bowl; combine chili powder, smoked paprika, cumin, cayenne pepper, and garlic powder in another shallow dish.
- Remove the hot corn from the grill, brush each ear generously with the butter/lime mixture, and then roll it in the dry seasoning blend until evenly coated. Serve immediately.
Notes
For an extra smoky flavor, you can soak the corn in water for 15-20 minutes before grilling if leaving the husks on. Adjust the cayenne pepper to your preferred level of spice.