Description
Honey Lime Grilled Corn is a delightful summer side dish featuring corn grilled to a smoky char and slathered with a vibrant honey-lime jalapeño butter. The combination of sweet honey, zesty lime, fresh herbs, and a hint of heat from jalapeño creates an irresistible complement to the smoky corn, perfect for backyard barbecues or casual dinners.
Ingredients
Scale
Grilled Corn
- 4 ears of corn, shucked
- Vegetable oil, for grill
Honey-Lime Butter
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, minced
- 2 tbsp chopped fresh cilantro
- 2 tbsp honey
- 1 tbsp chopped fresh oregano
- 1 tsp finely grated lime zest
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
Instructions
- Prepare the Grill: Prepare a gas or charcoal grill for medium-high heat. Clean and oil the grates thoroughly and preheat the grill for about 5 minutes to ensure even cooking and prevent sticking.
- Grill the Corn: Place the shucked ears of corn directly on the grill. Rotate the corn frequently to allow all sides to develop a smoky char, grilling for approximately 18 to 20 minutes until the corn is tender and slightly blackened.
- Make the Honey-Lime Butter: While the corn grills, combine the softened unsalted butter with finely chopped jalapeño, minced garlic, chopped cilantro, honey, chopped oregano, lime zest, fresh lime juice, kosher salt, and freshly ground black pepper in a small bowl. Whisk together until all ingredients are well incorporated.
- Brush Corn with Butter: Once grilled, transfer the ears of corn to a 13×9 inch baking dish. Spread about 1 tablespoon of the honey-lime butter over each ear while the corn is still hot, allowing the butter to melt and soak in.
- Rest and Serve: Cover the dish with foil and let the corn rest for 5 minutes to absorb the flavors. Serve the corn warm with the remaining honey-lime butter on the side for added richness.
Notes
- For a milder version, reduce or omit the jalapeño.
- Fresh herbs like cilantro and oregano can be substituted with parsley or thyme if preferred.
- If a grill is not available, a grill pan on the stovetop works well for charring the corn.
- Make sure to soften the butter to room temperature for easy mixing and spreading.
- Leftover honey-lime butter can be refrigerated and used on other grilled vegetables or seafood.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: grilled corn, honey lime butter, summer side dish, barbecue corn, jalapeño butter, grilled vegetables, fresh herbs, smoky corn
