Broiled or Grilled Chili Lime Corn on the Cob

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Broiled or Grilled Chili Lime Corn on the Cob recipe by Barefeet In The Kitchen

The fresh corn piled high in the stores is irresistible this time of  year. One of my boys asks if we can buy it every time he sees it. This same child is missing his two front teeth and he still begs me to leave the corn on the cob.

This slightly spicy, tart and buttery corn was a hit with the entire family. There wasn’t a single piece lift over. I will be making this again very soon!

This corn could easily be made on the grill as well. Here is a link to Chris and Jenn for corn grilling instructions if you aren’t familiar with that method.

Broiled or Grilled Chili Lime Corn on the Cob recipe by Barefeet In The Kitchen

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Broiled or Grilled Chili Lime Corn on the Cob

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Servings: 4 servings

Ingredients 

  • 4 ears of corn
  • 1/4 cup fresh lime juice
  • 1 tablespoon butter
  • 1 teaspoon chili powder I used NM red chili powder and I highly recommend looking for it specifically
  • 1 1/2 teaspoons kosher salt
  • optional: lime wedges for serving

Instructions

  • Preheat your oven to broil and place an oven rack about 6 inches from the heat at the top of the oven. Break or cut each ear of corn into four sections. Heat the lime juice and the butter in a small pan on the stove or in the microwave until the butter melts. Add the chili powder and the salt and stir or whisk to combine.
  • Line a large baking sheet with foil and place the corn on the foil. Brush each ear of corn with the chili lime mixture. Broil for 3-5 minutes until the corn begins to darken slightly on the tips. Remove the corn from the oven, flip each ear over and brush the tops again with the chili lime mixture. Broil for another 3-4 minutes, until both sides are lightly browned. Remove from the oven and serve with additional lime wedges as desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ saving room for dessert says

    Isn't it wonderful how lime can do magical things to vegetables? I think this sounds terrific and I would give anything to watch your tooth-missing son chomp on these a little sideways 🙂 So adorable! I think exposing your children to a variety of foods is a wonderful thing. I have a niece and nephew that eat terribly, refusing vegetables, etc. I hope my grandson is like your boys – and I will do my best to see that he loves healthy fresh foods.

  2. thefatfreegourmet says

    Oh yeah, I just shared your recipe on my Facebook page, it just looks too yummy! I usually do my corn on the BBQ in-husk, so this is right up my alley! I am omitting the butter cause that's what I do, lol! Thanks for the awesome recipe!

  3. Charles D. Sutherland says

    This is a great recipe, but I recommend keeping it traditional with some slight modification to this. Mexican street vendors sell broiled or grilled corn on the cob that have been lightly brushed with mayonnaise and sprinkled with cheese and chili or paprika. In my hometown, the grocery stores sell Mexican mayonnaise which is made exactly the same way as American style except it has lime juice in it instead of vinegar. I have found that either one will add the necessary tang for traditional flavor. For those of you who shudder at the thought of mayo on your corn, stop and think about what it is first. Oil (just like your butter or olive oil), lime/vinegar (already in this dish above and substitutes for salt), and eggs (you've had fritattas right?).
    Give that a try! I recommend a dry cheese like asiago, but traditional cheeses are good too!