Description
A smoky sweet corn recipe with a vibrant chili lime butter glaze. Perfect for summer barbecues or easy weeknight sides, this dish balances charred kernels with zesty, slightly spicy citrus flavor without any pork or alcohol.
Ingredients
4 medium ears of fresh sweet corn, husks and silk completely removed
1/2 cup unsalted butter, softened to room temperature
2 medium limes, zested and freshly juiced
1 1/2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
1 medium jalapeño, seeds removed and finely minced
2 cloves fresh garlic, finely minced
1/2 teaspoon coarse sea salt
Instructions
Preheat your grill to medium-high heat (about 400°F)
Clean the grates with a wire brush and place corn on a baking sheet
In a bowl, whisk softened butter, lime zest, lime juice, smoked paprika, black pepper, jalapeño, garlic, sea salt, and miso paste for 45 seconds until glossy
Grill corn 12-15 minutes, turning every 3 minutes for char marks
Brush with butter sauce and grill 1-2 more minutes to create sizzling glaze
Notes
Stored unsalted butter mixture in the fridge lasts up to 48 hours
Fresh corn is key for best texture – avoid using corn on the cob with husks
For extra spice, leave jalapeño seeds in or use a dash of cayenne pepper
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g