Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Ingredients:
For the chili-lime honey butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon lime juice (from about 1/2 lime)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra kick)
- 1/4 teaspoon salt
For the corn:
- 4-6 ears of fresh sweet corn, husks and silks removed
- 1-2 tablespoons olive oil (optional)
- Salt and freshly ground black pepper
- Lime wedges, for serving
Equipment:
- Small mixing bowl
- Grill or grill pan
- Tongs
Instructions
Make the chili-lime honey butter:
- In a small bowl, combine the softened butter, honey, lime juice, chili powder, cayenne pepper (if using), and salt.
- Mash and stir with a fork until well combined and creamy.
- Set aside (or refrigerate for later use if making ahead of time).
Grill the corn:
- Preheat your grill to medium-high heat (around 400°F or 200°C). If using a grill pan, heat it over medium-high heat on the stovetop.
- Lightly brush the corn with olive oil (this is optional but helps with even cooking).
- Place the corn directly on the hot grill grates.
- Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and lightly charred.
Finish and serve:
- Immediately remove the corn from the grill.
- Generously brush the corn with the prepared chili-lime honey butter.
- Season with salt and pepper to taste.
- Serve hot with lime wedges for squeezing.
Tips:
- Make-Ahead: The chili-lime honey butter can be made several days in advance and stored in the refrigerator. Bring to room temperature before using.
- Customization: Adjust the level of heat by increasing or decreasing the amount of chili powder and cayenne pepper.
- Herb Infusion: For extra flavor, add finely chopped fresh cilantro or parsley to the butter mixture.
- No grill? No problem! Roast the corn in a preheated 400°F (200°C) oven for 20-25 minutes instead.
Enjoy your perfectly summery grilled sweet corn!
