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Grilled Corn on the Cob with Chile and Lime

Grilled Corn on the Cob with Chile and Lime


  • 6 tablespoons crema mexicana, crème fraîche, or sour cream
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chipotle chile powder or ancho chile powder
  • 1/4 teaspoon coarse kosher salt
  • 8 ears of corn with husks
  • 2 limes, halved or quartered
  • 1/4 cup chopped fresh cilantro

Recipe Preparation

  • Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.

  • Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

  • Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Reviews Section

Chili Lime Grilled Corn

This Grilled Corn with Chili Lime Compound Butter is a Tex-Mex twist on a summer classic. Summer and Sweet Corn are a marriage made in heaven. But plain sweet corn can get a little predictable. So I took some inspiration from one of my favorite Iron Chefs, Bobby Flay, and created a Chili Lime Grilled Corn recipe that is salty, sweet, spicy, and creamy. Yum!

I use the word marriage here with purpose because this corn on the cob recipe is everything a good marriage should be. It has its tender moments, a little bit of heat, a little tang, and very satisfying.


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  • 8 medium ears fresh corn
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
  • 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper

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Chili Lime Corn

Grilled corn on the cob is my idea of summer heaven. Learn how to make it with this easy recipe, and enjoy it with chile-lime sauce or butter & salt!

Happy almost-fourth of July!

After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.

How to Grill Corn on the Cob

Making grilled corn on the cob is easy, especially if you already have your grill going for burgers or hot dogs. Just follow these simple steps:

  1. Pull back the husks and remove the silks from each ear of corn. You can either remove the husks entirely or tie them back like I did for extra-pretty cobs.
  2. Preheat your grill. Make sure it’s nice and hot before you put your corn on!
  3. Place the corn on the grill, rotating every few minutes until the corn is tender and char marks form on all sides.
  4. Remove corn from the grill, dress it up with chile-lime sauce or butter and salt, and dig in!

Grilled Corn on the Cob Serving Suggestions

Of course, grilled corn on the cob is delicious rubbed in butter and sprinkled with salt & pepper. If you’re looking for a fun variation, though, I highly recommend this creamy chili lime sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise (use their Fabanaise vegan mayo for a vegan option), olive oil, cilantro, lime juice, garlic, and a little serrano chile for a little kick. Pulse it in a food processor and brush it onto freshly grilled corn for summer side dish heaven.

Once your grilled corn is ready, serve it with whatever you’re grilling, like veggie burgers, black bean burgers, or portobello dogs or sliders. It would also be great with BBQ jackfruit or po’ boy sandwiches.

Or, slice the kernels off your grilled corn and top them onto tostadas, tacos, or a salad.

Grilled Mexican Street Corn

Mexican street corn can be boiled or roasted, and I personally believe it doesn’t taste better than grilling it over an open flame. By grilling sweet corn you introduce that gorgeous char flavor that compliments the sweetness of the corn and gives those kernels that perfect pop. Chili powder, smoked paprika, and cayenne pepper are added for extra flavor and spice, and they can be adjusted for more or less heat.

The final element added to Mexican street corn is the Cotija cheese. Cotija cheese is made from aged cow’s milk, and is named from where it originated in Cotija, Michoacán. It is a hard, dry cheese that is crumbly and granular in texture. It has a sharp, salty flavor, making it perfect on top of sweet corn. You don’t need any added salt or pepper on elote the Cotija cheese adds that salty element that we’ve come to love and crave on corn on the cob. Add a little fresh lime on the top, and you have a flavor-packed, portable treat.

Mexican Grilled Corn Salad Recipe

Mexican street corn salad, also known as esquites, was one of my favorite bites while traveling throughout Mexico.

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The traditional version of this dish is made with steamed corn off the cob, mayo, lime juice, hot sauce, chile powder, and salty cheese, typically served street-side in a styrofoam cup. Here, I’ve kept the flavors similar, but I grilled the corn to add a hint of smoke and char. I also cut back on the mayo big time. Esquites in Mexico are heavily sauced with mayo, but I’ve stirred in just enough in this recipe to give the salad some moisture. Chopped scallion, cilantro and jalapeño are added for freshness and red flecks of pequin chile provide hits of smoky heat. This salad is 100% addicting, especially when paired with an ice cold beer.

You could serve this Mexican Grilled Corn Salad at any back yard barbecue this summer. Mexican theme not required! If you’ve got friends or family that are heat-adverse, I’d recommend serving the chile flakes on the side, and let guests add to taste. Continue reading for the corn salad recipe.

Here’s a quick tip on how to easily cut corn off the cob. Start with a angle food cake pan (preferably with a removable bottom). Place the stem end of the cooked corn in the middle hole of the pan, so the corn is standing upright in the center. Using a sharp knife, cut corn from top to bottom. As you are cutting the corn, the kernels will fall down into the well of the cake pan. Once you are done cutting the corn, simple discard the cob, and lift the kernels from the pan. This method makes it easy to contain the kernels as they fall from the cob!

More grilled vegetables

Grilled vegetables are our go-to easy, healthy side dishes in the summer! Here are some of the best grilled vegetables you can find:

    , Potatoes in Foil, Sweet Potatoes, or Carrots Classic! , Peppers, Peppers & Onion, Zucchini and Squash Perfect for summer. or Mushroom Skewers Full of meaty, smoky flavor. , Green Beans, Avocado, Bok Choy, or Brussels Sprouts Unique, tasty and easy. , Cabbage, or Kale These leafy greens are fantastic grilled. or Broccoli Charred florets of goodness. or Grilled Apples A nice sweet ending!

Published on March 25, 2020 / Last updated on August 28, 2020

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  • 4 ears fresh corn, husked
  • 2 tablespoons butter, softened
  • ¼ teaspoon freshly grated lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
  • ½ teaspoon kosher salt

Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Watch the video: Recipe Grilled Corn on the Cob with Chile Salt and Lime