So the recipe for Grilled Sweet Corn with Chili-Lime Honey Butter has been about, ohh, 8 or 9 years in the making!
Even before the blog I was that crazy person who went to the grocery store multiple times a week. (I still follow my one big trip a week rule, but always find a reason to pop in there for one thing or another a few days later!) That said, me and the grocery store staff tend to become, well, tight over the years. One produce guy in particular at the Rainbow Foods in Minneapolis that I used to frequent over the 3 years I lived in the city after college (Uptown location – whattup?!) and I became very friendly.
We’d say hello every time I visited the store, ask how each other was doing, etc, but what I really loved was how he’d always suggest fresh recipes I should try at home. One idea he demanded I try, as I was shucking sweet corn at the store one hot summer afternoon, was corn on the cob slathered with butter then finished with a sprinkling of chili powder, and spritz of fresh lime juice.
Now I am an Iowa girl through and through – I know me some sweet corn – but around here we tend to eat it in its purest state. Shucked, steamed, rolled in butter, then sprinkled with salt. At the time I had never even thought to jazz up the classic cob, but his sassy suggestion never left my mind. It’s sad that it’s taken me so long to actually give it a whirl because I did this weekend and OMG IT IS THE BEST CORN EVER!
Summer’s sweetest corn is popped on the grill to bring a smokey contrast to the sweet flavor, then smeared with a compound butter made with chili powder, lime juice, honey, and a dash of cayenne for a kick. This side dish is so good that you may just want to double or triple the recipe to make sure there’s enough to go around!
Start with 6 Tablespoons salted butter at room temperature. I always use salted butter, even in baking. It’s a personal choice, you see. Next add 1 Tablespoon lime juice – about 1/2 lime’s worth.
Drizzle in 2 teaspoons honey next, followed by 1 teaspoon chili powder and dash of cayenne pepper. The dash can be heavy or light – totally your call!
Mix up the butter with a fork, then pop into the fridge.
FYI – compound butters freeze beautifully. Just roll in plastic wrap then pop into a freezer bag. I already have big plans to melt some of this then drizzle over freshly popped popcorn!
Time to get grillin’.
Shuck 6 ears sweet corn (gosh I hate shucking corn. Already have big plans to have my kids do this for me someday!) then pop onto a preheated grill set to medium-high. Add the corn then turn occasionally to get the ears equally cooked/lightly charred on all sides.
Slather the hot ears of corn with the chili-lime honey butter then sprinkle with salt and spritz with a lime wedge, if you please. Pull back your hair, get out the napkins, and chow down!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Grilled Sweet Corn with Chili-Lime Honey Butter
Description
Grilled Sweet Corn with Chili-Lime Honey Butter is smokey, sweet, and easy as it is addicting!
Ingredients
- 6 Tablespoons salted butter, softened to room temperature
- 1 Tablespoon lime juice (about 1/2 lime)
- 2 teaspoons honey
- 1 teaspoon chili powder
- dash cayenne pepper
- 6 ears sweet corn, shucked
- salt and lime wedges, for serving
Directions
- In a small bowl add butter, lime juice, honey, chili powder, and cayenne pepper then mash with a fork until well combined. Refrigerate until ready to use.
- Preheat a grill to medium-high then add sweet corn and grill, rotating occasionally, until evenly cooked. Spread while hot with Chili-Lime Honey Butter then serve with extra salt for sprinkling and lime wedges for drizzling.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I am telling you – best corn ever! The extra sprinkling of salt and spritz of lime juice added at the end, just before biting in, is insanely delicious. The honey in the butter also helps reinforce the sweet flavor in the corn. Loved. This. Dish. Enjoy!
Debt girl 07.02.2013
Looks so good!!! Love all the pics!
Sara 07.02.2013
The Hispanic girls I work with always eat their corn this way! I was reluctant to try it-I know what you mean about us Iowans, we KNOW corn :)
But it is super tasty! Another corn I have tried is grilling the corn and spreading a little mayo on it (I know-it sounds gross, but it melts just like butter) and then sprinkling it with pepper and parmesan cheese.
Now I can’t wait for our corn to be ready! It is going to be a lot later than usual due to all the rain :(
Allison 07.03.2013
There’s little carts (like ice cream carts) that are in Chicago that sell corn similar to that — mayo, chili powder, and some cheese (can never tell what kind it is though). Tastes amazing, and I devour it every time I get it.
Brittany 07.02.2013
I feel like starting a countdown until I try this recipe…I am THAT excited.
And I LOVE the morning posts…since I tend to read your blog in the mornings…meaning Monday usually means no IGE :( what a nice surprise for this week! :D Definitely hope it works for your schedule!
B
Sally 07.02.2013
I love that you are posting in the morning! Gives me something to read as I get settled in at work :) This recipie looks delicious, I might give it a try for the Fourth!
Kare @ Kitchen Treaty 07.02.2013
That butter looks to. die. for. Chili powder + lime + honey? Lord. Love this!
Faith@The Stirring Place 07.02.2013
I have some fresh corn in the fridge that needs to be shucked. This recipe is perfect! Making it tonight. Can’t wait!!
Hannah @ CleanEatingVeggieGirl 07.02.2013
From one Iowa girl to another, this looks amazing!! There is nothing better than Iowa sweet corn. I cannot wait until I can get some from my dad’s garden this year :).
Lauren 07.02.2013
I’ve been wanting to try grilled sweet corn too for a while, and you’ve made it clear that I should stop waiting and just do it!
An easy way to shuck corn is to pop it in the microwave (in the husks) for 4-5 minutes, then cut off the end and the husk and silks slide off very easily! I used to hate shucking corn too, but I don’t mind it anymore!
Erica 07.02.2013
I LOVE the morning posts!!
Looking forward to my sweet corn shipment from my mama! Every summer since moving away, I get an overnight shipment of 2 dozen ears of Iowa sweet corn. Something I’ve shared with the North Carolinians in my life. Yes, they even rave about how awesome Iowa corn is. :)
pamela 07.02.2013
I just tried the grilled corn with poblano lime crema from EatLiveRun two nights ago (and again last night!), and seriously, it rocked my world. I’m with you – the grilled corn with the lime and the chili and the salt … oh, man it’s amazing!! (Seriously, try the crema on it! Takes it to a whole.nother.level.)
Becky 07.02.2013
My husband grew up on a farm and his parents and sister are freakishly ob.sessed with sweet corn (which I say in love, of course). I think they might have a hard time wrapping their mind around this compound butter…but it’s worth a shot! I think it looks amazing!
erin 07.02.2013
so my mom tried this way of cooking. We didn’t even shuck the corn. Put it in the oven at 400 degrees for about 20-25 minutes.
After we pulled them out. We shucked them, and it came off in no time, it was SO easy. Basically it was sort of like steaming them. the silk and all came off so easy. I think we’re doing this every time!
Ashley @ Coffee Cake and Cardio 07.02.2013
Looks awesome!! I know my Iowa boy would love this.
Jamie @lifelovelemons 07.02.2013
love this idea!
Alisha @ Gluten Free Perspective 07.02.2013
Kristen, those are some beautiful pictures! I always love how crisp your photos are– that’s the biggest thing I’m working on right now with my own food photography.
Tieghan 07.02.2013
This corn looks perfect! I love the chili butter and all those grill marks. Honestly the perfect looking corn to me.
Double Dippers 07.02.2013
This corn looks amazing!!!! I love your story about the Rainbow in uptown MN. We live right outside of uptown so I know exactly what you’re talking about. I think in honor of this post we’ll go there tonight and make this corn! :) Thanks for sharing!
Karla 07.02.2013
I also LOVE the morning posts!
Lindsey 07.02.2013
We make our corn on the grill still inside the husks… it’s SO much easier to shuck after and the corn comes out perfectly every time. I also use a similar seasoning method to this and add a little grated manchego cheese, it is out of this world! P.S. I am loving the morning posts! :)
Courtney 07.02.2013
This sounds so good!