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Grilled sweetcorn with coriander, chilli and lime butter recipe

Grilled sweetcorn with coriander, chilli and lime butter recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

These very tasty grilled sweetcorn cobs with a coriander, chilli and lime butter are the perfect accompaniment when sweetcorn is in season. Great next to burgers, grilled fish or vegetarian mains.


Hertfordshire, England, UK

5 people made this

IngredientsServes: 4

  • 50g (2 oz) unsalted butter, melted
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1 red chilli, deseeded and finely chopped
  • 1 lime, finely zested, plus squeeze of juice
  • salt and pepper, to taste
  • 4 sweetcorn cobs, with husks if possible

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a bowl, mix the butter, coriander, chilli and lime zest with a little seasoning.
  2. Gently peel the green husks back from the corn and remove the silky fibres. Put the husks back in place and wrap each cob tightly in foil. If the corn is huskless, simply wrap each cob in a double layer of foil.
  3. Cook under a medium grill for 20 minutes, turning for even cooking. To barbecue, cook over white–hot coals for about 20 minutes.
  4. To serve, carefully remove the foil, leaving some of the husk to hold the cobs with, and top with a spoonful of the coriander butter and a squeeze of lime.

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Grilled Sweet Corn with Chili-Lime Honey Butter

Grilled Sweet Corn with Chili-Lime Honey Butter is smokey, sweet, and easy as it is addicting!

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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!

Mediterranean Pasta Salad

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!

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!


  • Step One: First, in a small bowl, combine butter and honey. (Photo 1 below)
  • Step Two: Next, add chili powder, and salt. (Photo 2 below)
  • Step Three: Then squeeze in fresh lime juice and mix well.(Photo 3 below)

  • Step Four: Then add the Cayenne Pepper, mix again, and put in the refrigerator to firm up. (Photo 1 below)
  • Step Five: Next, preheat the grill to medium-high heat and grill the corn. Brush corn with Chili Lime Butter before serving. (Photo 2 below)


Method

  1. First, wrap the corn cobs in cling film and microwave them in batches of two for 3-4 minutes.
  2. Meanwhile, mix together the light mayonnaise, smoked paprika, cayenne pepper, lime juice and zest until fully combined.
  3. Heat a cast iron griddle or have your BBQ coals ready for cooking, then add the corn cobs. Grill for approx. 10 minutes, turning every 2 minutes and brushing with coconut oil until corn begins to char.
  4. Now brush the corn with the mayonnaise mixture until coated. Continue to cook for 2 minutes then remove from heat.
  5. Sprinkle grated feta onto the grilled corn, garnish with chilli flakes and coriander, then finish with a generous squeeze of lime and enjoy.

Check out these summer recipes next:

Sizzling Skewers 3 Ways | BBQ Meal Prep

Switch up your BBQ routine with these delicious skewer ideas.

Sticky Asian Wings & Healthy Slaw | Fakeaway Recipes

Missing your Wing Wednesdays? Have them at home instead.

3 Salads (That Actually Taste Good) | Summer Meal Prep

Forget limp lettuce, you won’t be turning your nose up at these.

Nutritional Facts

Amount per serving

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Lauren Dawes

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.

On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.


What Do I Need To Make Chili Lime Butter?

This is a pretty straight forward recipe, with a lot of common ingredients you probably already have on hand. You’ll also want to be sure you have a few of the necessary tools that will allow you to get this recipe made in no time.

Ingredients:

  • Butter, softened or melted
  • Fresh cilantro, chopped
  • lime, zested and juiced
  • Chili powder
  • Seasoned salt
  • Fresh cracked pepper
  • Sugar
  • Crushed red pepper


Ingredients

  • Butter
  • 45g butter, softened
  • 1 garlic clove, peeled and crushed
  • 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish
  • zest and juice of 1 lime
  • 1 red chilli, seeded and finely chopped
  • salt and freshly ground black pepper, to taste
  • 4 corn on the cobs, washed and husks pulled back
  • 60ml (¼ cup) Parmesan, grated
  • lime wedges, to serve

Instructions

For the butter, mix the butter, garlic, coriander, lime zest and juice and chilli together until well combined. Season with salt and pepper and set aside.

Tie the corn husks together with a little string to help keep them intact and parboil the corn, about 5 minutes.

Heat a griddle pan over high heat until very hot and fry the corn for a couple of minutes, turning every now and again, until the kernels are slightly charred and tender. Remove from pan and season with salt and pepper. Add a generous knob of the butter and a good grating of Parmesan, garnish with coriander and serve with lime wedges.


Monk Fish with Sweet Chilli, Spring Onion, Coriander and Lime Butter

Monk fish carries all of these different flavours beautifully. Try cooking it on the BBQ when the weather is nice.

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients Add to Shopping List

To Serve

Method

  1. Heat the oil in a large pan set over a high heat. Add the monkfish and reduce the heat to medium, then fry the monkfish for 4 minutes on each side. Keep warm.
  2. Put the butter, water and sweet chilli sauce in a separate small pan and bring to the boil. Add the lime juice and chopped spring onion and cook for 30 seconds, then add the chopped coriander and remove from the heat.
  3. Spoon the sauce over the monkfish and serve with steamed rice.

If you want to cook the monkfish on the barbecue, make sure the barbecue grill itself is good and hot so the fish seals and doesn’t stick to it. Season the fish well and rub both sides with olive oil. Place on the hot barbecue and cook for 3 to 4 minutes on each side. Alternatively, you could wrap the fillets in a tin foil parcel with a little butter, seasoning and some fresh herbs, then pop it on the barbecue for 6 to 8 minutes.


Grilled Corn on the Cob Recipe with Chipotle Chilli Butter

Ingredients

  • Olive oil, for frying
  • 4 whole corn on the cob, husks removed
  • 80g butter, softened
  • 1–2 dried chipotle chillies, rehydrated and finely chopped
  • 2 tbsp chopped coriander leaves
  • 4 tbsp crumbled Lancashire cheese
  • Sea salt and freshly ground black pepper
  • Lime wedges, to serve

Cooking instructions

  1. Heat a large, heavy-based frying pan over a medium heat. Add a little oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over a medium heat for about 8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to colour too much).
  2. Meanwhile, mix together the butter, chillies, coriander and a little seasoning.
  3. Once the corn is cooked, remove and cover with knobs of the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.

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Ingredients

6 sweet corn cobs
sunflower or groundnut oil, or melted butter
salt and pepper
For the lime and coriander butter:
175g butter
4 heaped tbsp finely chopped coriander
1 garlic clove, finely chopped
zest and juice of 1 lime
salt and pepper
For the Parmesan butter:
175g butter
3 thyme sprigs, leaves only
1 garlic clove, finely chopped
25g grated Parmesan
freshly ground black pepper
For the chilli butter:
175g butter
2 garlic cloves, finely chopped
1 medium red chilli seeded and chopped
1 tsp cayenne pepper
juice of ½ lime

Easy Grilled Sweet Corn

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No giant pot of boiling water required—take your corn outdoors and toss it on the grill. Corn cooked over the grill is perfect to eat as is, but if you’re feeling indulgent, top it with our Chile-Lime-Tequila Compound Butter or pesto recipe. Serve beside another fresh, easy vegetable side such as our zucchini recipe.

Learn How to Roast a Chicken for an excellent companion to this easy recipe.


Watch the video: Grilled Sweet Corn With Ancho Chili Lime Butter (February 2023).