Honey-Lime Grilled Corn on the Cob with Chili Butter
Sweet corn grilled to smoky perfection then slathered in a zesty honey-lime chili butter for a perfect summer side. This american-inspired grilling ready in about 17 minutes pairs ears, husked fresh corn on the cob, softened unsalted butter, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears, husked fresh corn on the cob
- 4 tbsp, softened unsalted butter
- 1 tbsp honey
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill to medium heat (about 375°F). Place 4 husked ears of fresh corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes, until kernels are tender and lightly charred.
- Step 2: While corn grills, mix together 4 tbsp softened unsalted butter, 1 tbsp honey, 1 tsp lime zest, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth and well combined.
- Step 3: Remove corn from grill and immediately brush each ear generously with the honey-lime chili butter while still hot, allowing the butter to melt into the charred kernels.
- Step 4: Serve warm as a flavorful side dish perfect for summer cookouts or game day.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lime Grilled Corn on the Cob with Chili Butter take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Lime Grilled Corn on the Cob with Chili Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.
Can I substitute ingredients in Honey-Lime Grilled Corn on the Cob with Chili Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lime Grilled Corn on the Cob with Chili Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Lime Grilled Corn on the Cob with Chili Butter?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
