Grilled Corn on the Cob With Spicy Garlic Lime Butter
Grilled corn on the cob: It doesn’t get much easier, and it definitely doesn’t get more delicious. Unless you add a little spicy garlic lime butter, that is!
This summertime treat is good just about any ol’ way you make it, but putting it on the grill brings out some extra juicy sweetness that cannot be beat. Never tried it? Oh, boy, you’re about to love me. Here’s what you need (and how to do it)!
This is one of those nice recipes that makes it simple to split up the duties — Jared generally handles stripping out the silk and manning the grill, and I wrap up the ears in foil and whip up the butter while he’s out there. It takes very little time, and did I mention that it’s delicious? Because OMG.
You are going to LOVE this spicy garlic lime butter.
Grilled Corn on the Cob
- Ears of corn (husks on, but all silk removed)
- Butter
- Garlic Powder
- Fresh Lime
- Cayenne Powder
- Sea Salt (optional)
- Preheat outdoor grill on high heat.
- Remove all silk from corn, but leave husks on.
- Soak corn in water for 20-30 minutes (although cutting it a bit short will still probably be just fine).
- Wrap each ear of corn (still in husk) tightly in aluminum foil.
- Place wrapped ears of corn on grill and cook for 20-30 minutes, turning once or twice, until corn is tender enough to be pierced with a fork or knife.
- For butter: Leave butter out at room temperature while soaking corn -- softened butter will be easier to use.
- Depending on amount needed, squeeze a quarter, half, or full lime's worth of juice in. Start low and add more to taste.
- Add a generous amount of garlic powder; should cover the butter in a thin layer.
- Start light with the cayenne powder and add more to taste.
- Mix, then add to corn once it's off the grill.
- Add salt to corn to taste. It won't *need* it, but the salt will bring out some of the flavors of the butter!
You can get fancy and serve this up with some steak or shrimp, or, if you’re just having an easy night, you can’t go wrong with a hot dog (veggie, like mine, or otherwise) tossed on the grill as well! The corn will be good enough to be the main attraction, trust me.
Have you ever grilled corn on the cob? Did you go with the husk or without? Did you use aluminum foil? I know there are a few schools of thought on the best way to go, but we’ve never gone wrong using this method. —Kristen