Honey-Lime Grilled Corn with Chili and Cotija
Sweet summer corn grilled to smoky perfection, brushed with honey-lime glaze, and sprinkled with spicy chili powder and salty cotija cheese. This mexican-inspired grilling (vegetarian) ready in about 17 minutes pairs ears, husked fresh corn on the cob, honey, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 3 tbsp honey
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/3 cup crumbled cotija cheese
- 2 tbsp, melted unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 ears of husked corn with 2 tbsp melted unsalted butter and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Place corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes until kernels are charred and tender.
- Step 3: In a small bowl, whisk together 3 tbsp honey, 2 tbsp lime juice, and 1 tsp chili powder to make the glaze.
- Step 4: Remove corn from grill and brush generously with the honey-lime chili glaze while still hot.
- Step 5: Sprinkle 1/3 cup crumbled cotija cheese evenly over the glazed corn and serve immediately as a vibrant summer side dish bursting with sweet, smoky, and spicy notes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lime Grilled Corn with Chili and Cotija 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 with Chili and Cotija?
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 honey from drying out.
Can I substitute ingredients in Honey-Lime Grilled Corn with Chili and Cotija?
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 with Chili and Cotija 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.
Is Honey-Lime Grilled Corn with Chili and Cotija vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
