Honey-Lime Grilled Corn with Chili and Cotija

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 17 minutes, pairs 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.

Prep: 5 min Cook: 12 min Serves 4 Mexican cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.