Honey Lime Grilled Corn Recipe
Introduction
Honey Lime Grilled Corn is a vibrant and flavorful side dish perfect for summer barbecues. Grilled to smoky perfection and slathered with a zesty honey lime butter, it’s sure to brighten up any meal.
Ingredients
- Vegetable oil, for grill
- 4 ears of corn, shucked
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons honey
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely grated lime zest
- 2 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Step 1: Prepare a gas or charcoal grill for medium-high heat. Clean and oil the grates, then preheat the grill for 5 minutes. If using a grill pan, heat it over medium-high heat. Grill the corn, turning frequently, until lightly charred on all sides, about 18 to 20 minutes.
- Step 2: While the corn is grilling, whisk together the softened butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl until smooth and well combined.
- Step 3: Transfer the grilled corn to a 13″-by-9″ baking dish. Spread about 1 tablespoon of the honey lime butter over each ear of corn. Cover the dish with foil and let the corn sit for 5 minutes to absorb the flavors.
- Step 4: Serve the corn warm, with the remaining honey lime butter on the side for extra flavor.
Tips & Variations
- For a spicier kick, leave some jalapeño seeds in the butter or add a pinch of cayenne pepper.
- Try swapping fresh oregano for fresh thyme or basil for a different herb flavor.
- Use frozen corn on the cob in a pinch—grill wrapped in foil for best results.
- If you prefer a smoky flavor without a grill, you can roast the corn under the broiler, turning often to char evenly.
Storage
Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to prevent drying out. Keep the honey lime butter separate and add fresh when serving for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the honey lime butter ahead of time?
Yes, you can prepare the honey lime butter up to 2 days ahead. Store it covered in the refrigerator and bring it to room temperature before spreading on the corn.
What if I don’t have fresh lime?
If fresh lime isn’t available, you can substitute with 1 tablespoon of bottled lime juice, though fresh zest provides the best flavor.
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Honey Lime Grilled Corn Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant recipe featuring tender grilled corn brushed with a zesty honey lime butter infused with fresh herbs, jalapeño, and garlic. Perfect for summer barbecues or as a delicious side dish that combines smoky charred corn with a sweet and tangy kick.
Ingredients
Grilled Corn
- Vegetable oil, for grill
- 4 ears of corn, shucked
Honey Lime Butter
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, minced
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. honey
- 1 tbsp. chopped fresh oregano
- 1 tsp. finely grated lime zest
- 2 tsp. fresh lime juice
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
Instructions
- Prepare and Preheat Grill: Prepare a gas or charcoal grill for medium-high heat or alternatively, heat a grill pan over medium-high heat. Clean and oil the grill grates to prevent sticking. Allow the grill or pan to preheat for about 5 minutes to ensure even cooking.
- Grill the Corn: Place the shucked ears of corn on the hot grill, rotating them frequently to ensure they are evenly charred on all sides. Grill the corn for approximately 18 to 20 minutes until you see a nice smoky char developing.
- Make the Honey Lime Butter: While the corn is grilling, combine the softened unsalted butter, finely chopped jalapeño, minced garlic, chopped cilantro, honey, chopped fresh oregano, grated lime zest, fresh lime juice, kosher salt, and freshly ground black pepper in a small bowl. Whisk all ingredients together until smooth and evenly blended.
- Butter the Corn and Rest: Once the corn is grilled, transfer the ears to a 13″-by-9″ baking dish. Spread about 1 tablespoon of the honey lime butter onto each ear of warm corn, coating it evenly. Cover the dish with foil and let the buttered corn rest for 5 minutes to allow the flavors to meld and the butter to melt further.
- Serve: Serve the grilled corn warm with any remaining honey lime butter on the side for extra spreading. This makes a perfect flavorful accompaniment for any meal or a stand-alone snack.
Notes
- If you prefer less heat, omit the jalapeño or use only half.
- Fresh herbs like cilantro and oregano really brighten the butter; if unavailable, dried herbs can be a substitute but reduce quantity by half.
- To keep the corn warm before serving, keep it covered with foil.
- Grilling times may vary depending on your grill; watch for even charring without burning.
- This recipe can be adapted on an indoor grill pan if outdoor grilling is not available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: grilled corn, honey lime butter, summer side dish, barbecue corn, cilantro jalapeño butter, smoky grilled corn
