Grilled Corn with Chili Lime Butter

  • Servings: 4 servings
  • Prep time: ~ 15 minutes
  • Cook time: ~ 35 minutes


  • 4 ears of organic, non-GMO corn
  • 3 tablespoons unsalted butter, room temperature
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon margarita himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon lime juice, optional
  • 1 tablespoon grated cheese, optional

Sweet, juicy corn is a staple at any style barbecue or New England Clam Bake. Everyone loves to sink their teeth into a fresh ear of corn. Most of the time corn is served boiled with a little butter, salt and pepper. If you have not been fortunate enough to try grilled corn, then it is the perfect time to make some this holiday weekend.

This grilled corn recipe with chili and lime has so much flavor and is not spicy at all. My kids were trying to take my corn since they loved it so much. Guy Fieri adds lime juice to the butter and spice. I have tried it with and without the lime juice and prefer it without. Please let me know which one you like better.

In Mexico, they add grated cheese on top of the grilled corn. What cheese have you tried on your corn? I have heard Parmesan, a queso style cheese and cheddar cheese works well with this recipe. I will sample several cheeses this weekend and let you know which one is the favorite.

Another reason to eat corn is the high fiber content which makes you feel more satisfied faster as well as helps your digestive tract and blood sugar levels. Corn is also a good source of B vitamins, manganese, antioxidants, and carotenoids that promote eye health.

Corn is usually best in late summer and early fall. Look for corn with bright green husks. Peel back the husk and make sure the kernels are plump. You may find a worm enjoying the corn and your first thought will be to put it back but remember the insects go for the sweetest corn first. If you find a worm, peel the husk back some more to make sure they have only enjoyed a little at the top and then cut that part off when you get home.


Directions from Guy Fieri

In a small bowl, combine butter, lime zest and juice, chili powder, garlic and Margarita Himalayan Pink salt and pepper and set aside. Or you can use 1 tablespoon of Back to Organic Cumin Lime French Grey (mild) or Chipotle Himalayan (hotter) with the butter.

Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn.

Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.


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