Chili-Lime Corn on the Cob

Why This Chili-Lime Corn on the Cob Works

On the grill, the corn slowly dries a little on the outside while the inside steams in its own juice. As the kernels heat up, they swell and soften, so each bite stays juicy instead of tough. Turning the ears now and then lets more sides touch the hot grates, so some spots char and brown while the rest stays tender.

While the corn cooks, a lot of the chili-lime butter sits and thickens a bit. The spices and lime spread through the soft butter, so it coats the corn evenly later instead of sliding right off. A light brushing of the butter before grilling lets some of that fat soak into the hot kernels and keeps them from drying out too much over the fire.

Once the hot corn is slathered with the rest of the butter, the heat melts it right away. The melted butter runs into the spaces between the kernels and clings to the charred spots. Cilantro goes on at the end so it stays fresh and bright instead of wilting on the grill.

Mistakes To Avoid

Letting the grill run too hot can scorch the outside of the corn while the kernels inside stay a bit hard and starchy. The butter burns fast at high heat, leaving black, bitter spots instead of a light char. The final corn ends up unevenly cooked, with some parts tough and others almost raw.

Using cold, hard butter instead of softened butter keeps the chili-lime mix from blending smoothly. The spices and lime sit in clumps instead of spreading through the butter, so they melt in random patches on the corn. Some bites taste plain and buttery, while others are harsh and overly spicy.

Adding all the chili-lime butter before grilling often leads to flare-ups and burnt seasoning. As the butter drips, the flames jump and singe the spices and garlic on the surface. The corn then gets a sooty, bitter crust, and there is less flavored butter left to coat it at the end.

Skipping the first light brushing of butter leaves the corn dry on the grill. Without that thin layer, the kernels skin over and toughen before they soften. The finished corn doesn’t soak up the final butter as well and stays a bit chewy.