Smoky, charred corn meets a fiery zest that instantly wakes up your palate. This grilled corn with chilli, lime and coriander butter is the ultimate summer starter. Get ready for an explosion of bold, fresh flavours in every single bite.
There is something about barbequed corn that is delicious. The hot golden kernels are cooked in their husks, then generously slathered with rich flavourful butter that melts instantly. The bold chili provides a subtle, warm kick that perfectly complements the corn's natural sweetness, while the bright, citrusy lime and fresh coriander cut through the richness with an irresistible, herbaceous tang. I just love it, that first juicy bit is so good.
How to make the best Grilled Corn
Submerging unhusked corn in water for 15 minutes prevents the delicate husks from catching fire and creates a steaming effect that locks in natural moisture. This method ensures the kernels cook evenly and become plump and tender while still taking on a delicious smoky flavour.
Preheat the BBQ for 20 minutes before pacing the corn on the grill plates and cook the corn for 20 minutes. Remove the corn, then allow to cool before peeling the husks and slathering the corn with chili lime and coriander butter.
Key Benefits of Soaking
- Prevents burning: Dry husks and silks can easily catch fire or burn to ash over a hot grill. Hydrating them buys you enough time to get a nice char on the outside without incinerating the vegetable.
- Steams the kernels: As the grill heats the wet husks, the absorbed water turns to steam. This steams the corn inside, making it incredibly juicy and tender.
(Full recipe in the recipe card below)
Ingredients you'll need to make the Grilled Corn with Chilli Lime and Coriander Butter
Why you'll love Grilled Corn with Chilli Lime and Coriander Butter
- The perfect flavour contrast: The heat from the chilli cuts right through the richness of the melted butter, while the fresh, citrusy pop of lime balances the sweetness of the corn.
- Fresh herbaceous lift: Fresh coriander (cilantro) adds a vibrant, grassy freshness that acts as the perfect aromatic bridge between the spicy chilli and the tangy citrus.
- Versatile and easy: This flavour profile pairs beautifully with almost any meal, making it an ideal companion for barbecues, grilled meats, or salads. You can whip up a batch quickly or even prepare the compound butter in advance.
Enjoyed this side dish
Try these other side dishes:
- Simple lemon herb couscous
- Creamy fluffy mashed potatoes
- Honey rosemary carrots
- Easy crispy roast potatoes
- Sauteed green beans with walnuts and garlic
- Easy sauteed broccolini with garlic
Have you tried making this grilled corn yet? Let me know in the comments below how you liked the punchy chilli, lime, and coriander butter!
Grilled Corn with Chilli Lime and Coriander Butter
Smoky, charred corn meets a fiery zest that instantly wakes up your palate. This grilled corn with chilli, lime and coriander butter is the ultimate summer starter. Get ready for an explosion of bold, fresh flavours in every single bite.
4
servings15
minutes20
minutes35
minutesIngredients
4 corn on the cob
50 g salted butter
1/4 cup coriander
1 red chilli, deseeded and finely diced
2 garlic cloves, crushed
1 lime zest
1/8 tsp salt
Directions
- Prepare: In a small bowl, combine the 50g salted butter, 1/4 cup finely chopped coriander, 1 diced red chilli, 2 crushed garlic cloves, 1 lime zest, and 1/8 tsp salt. Mix until smooth and set aside.
- Preheat: Preheat BBQ or griddle pan to medium heat.
- Soak the Corn: Submerge the corn cobs (with husks still on) in a bowl of water for 15 minutes. This ensures the corn steams inside the husk while on the grill, preventing it from drying out.
- Grill the Corn: Place the soaked husks directly onto a medium-heat griddle pan or BBQ. Cook for 10 minutes, turning occasionally.
- Finish and Serve: Remove the corn from the heat and allow to cool for a few minutes. Carefully peel back or remove the husks. Place the hot corn in a serving dish and immediately top with the prepared garlic, chilli, and lime butter mixture, allowing it to melt over the kernels. Squeeze the juice of the zested lime over the top just before serving.
Notes
- Pro Tip: If you have time, roll the butter mixture into a log using plastic wrap and refrigerate for 30 minutes. This creates a firm butter you can slice into rounds to place on the hot corn.
