Dinner

Honey Lime Grilled Corn Recipe

Bylilan Sage August 11, 2026August 11, 2026

Introduction

This Honey Lime Grilled Corn is a vibrant twist on a classic summer favorite. Charred to perfection on the grill and slathered with a zesty, sweet, and slightly spicy butter, it’s a crowd-pleaser for any cookout or weeknight dinner.

Three grilled corn ears are placed on a dark surface with a white marbled texture, each ear showing a bright yellow layer of corn kernels with some charred black spots, topped with a creamy off-white spread mixed with finely chopped green herbs that cover the top lengthwise. Small green leaves are scattered over and around the corn. The corn husks are pale and partly visible at one end. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil, for grill
4 ears of corn, shucked
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 jalapeño, seeded and finely chopped
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons honey
1 tablespoon chopped fresh oregano
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

Step 1: Prepare a gas or charcoal grill for medium-high heat, or heat a grill pan over medium-high heat. Clean and oil the grates, then preheat for 5 minutes.
Step 2: Grill the shucked corn, turning frequently, until lightly charred on all sides, about 18 to 20 minutes.
Step 3: While the corn cooks, whisk together the softened butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl.
Step 4: Transfer the grilled corn to a 13″-by-9″ baking dish. Spread about 1 tablespoon of the honey-lime butter onto each ear of corn.
Step 5: Cover the dish with foil and let the corn sit for 5 minutes to absorb the flavors. Serve warm with the remaining butter on the side.

Tips & Variations

For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the butter mixture.
Use smoked paprika in the butter for a smoky flavor if you don’t have a grill pan or outdoor grill.
Try swapping fresh oregano with fresh thyme or basil for a different herb note.
If fresh lime isn’t available, a splash of lime juice concentrate can be used instead.

Storage

Store leftover grilled corn tightly wrapped or in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature or on a grill pan to maintain the flavor and texture. The honey-lime butter can be stored separately in the fridge for up to one week.

How to Serve

Several grilled corn on the cob close together, each showing bright yellow kernels with charred black and brown spots scattered across the surface. A creamy green herb butter is melted and spread unevenly over the top of each ear, with bits of chopped green herbs visible in the butter. The corn husks are partially peeled back at one end, and small pieces of chopped herbs are sprinkled around on the dark textured surface. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

While fresh corn grills best for this recipe, you can use frozen corn. Thaw it completely and consider cooking it in a grill pan or skillet to achieve some char and flavor.

How do I make the butter ahead of time?

Simply prepare the honey-lime butter mixture and store it in an airtight container in the refrigerator. Bring it to room temperature before spreading it on the warm corn for best results.