Sweet summer corn gets a flavor upgrade with smoky char and zesty cilantro-lime butter. This simple side dish is a BBQ essential—the perfect accompaniment to any grilled meat or seafood. Grilling in the husk keeps kernels incredibly juicy while adding subtle smokiness.
Ingredients
For the Corn
- 6 ears fresh corn, husks on
- Water for soaking
For the Butter
- 6 tbsp unsalted butter, softened
- 3 tbsp fresh cilantro, finely chopped
- Zest and juice of 2 limes
- 1 garlic clove, minced
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Soak corn: Pull husks back (don't remove), remove silk, pull husks back up. Soak in cold water for 15-30 minutes.
- Make butter: Mix butter, cilantro, lime zest, lime juice, garlic, chili powder, salt, and pepper. Set aside.
- Preheat grill: Heat to medium-high (400-425°F).
- Grill: Place corn on grill, turning every 5 minutes for 15-20 minutes total until kernels are tender and husks are charred.
- Serve: Peel back husks (use as handles), slather with cilantro-lime butter.
Pro Tips
- For extra char, peel husks completely and grill naked corn, turning frequently.
- Butter can be made ahead and refrigerated for up to 3 days.
Variations
- Mexican street corn: Add cotija cheese, mayo, and Tajín seasoning.
- Herb blend: Replace cilantro with basil and parsley.
- Spicy: Add 1 tsp hot sauce to the butter.