Turn Grilled Corn up a notch by transforming butter into Cilantro Lime Butter! This is an incredibly delicious summer side dish. Make the butter as spicy or mild as you’d like!
POST UPDATE: Original recipe posted: May 2014 | Recipe updated: July 2020
Why You Should Make Grilled Corn With Cilantro Lime Butter
Sweet corn with butter and salt is delicious. But I challenge you to take your sweet corn eating up a notch with this spicy cilantro lime butter. The butter mixture is AMAZING, and it tastes incredible when slathered on grilled corn. It is similar to what you’d enjoy when visiting a corn vendor in Latin America. I recommend grilling your corn, instead of boiling it on the stove, because it gives the corn a better flavor, making it hard to stop with just one ear of corn.
When the weather is FANTASTIC, and it has been lately, it is hard to go inside at the end of the day. I like to sit in the warm sun, staring at the green leaves on the trees and watching the boys play outside. You’ll find Dan manning our tiny charcoal grill. Did I mention that our other grill caught on fire and almost burned our house down? Yep, it’s true.
How To Make Grilled Corn
Remove the husks from 4 ears of corn. Place them directly on a grill (medium heat) and cook for 10-15 minutes, rotating often.
While the sweet corn is cooking on the grill, begin to mix together your topping. Measure and combine in a medium bowl: cilantro, salt and pepper butter, Parmesan cheese, cayenne pepper and mayo.
Mix the ingredients well and spread over the corn when they are hot off the grill. Squirt lime juice over the tops and serve! This is my new favorite way to enjoy corn. DEE. LISH.
- When you’re preparing to cook thin steaks like Flank Steak, pork chops or burgers, vegetables and seafood, it’s important to use high heat. However, leave the grill uncovered because they’ll cook quickly.
- You will need to cover the grill to keep your temperature even and your heat high when preparing bone-in chicken or thick steaks and even roasts.
- Be sure to use tongs to flip your steaks instead of a fork so you don’t pierce the meat and lose the juices that are inside, keeping your steak tasty!
- Corn on the cob should be picked as close to grilling time as possible and have firm corn kernels. You’ll know it’s done (at a nice hot heat) after about 15 minutes of cooking the corn, leaving a nice bright yellow.
Great Sides For Summer Foods
- Throwing together a delicious Easy Coleslaw should be simple. This classic coleslaw contains shredded cabbage, creamy vinaigrette dressing and it’s not loaded down with mayo! This will be your go-to slaw for a dinner side, picnic fare and fish tacos!
- Cook the potatoes and eggs together in a single pot! The benefit of making Potato Salad in your pressure cooker is you spend less than 30 minutes cooking and it requires minimal clean-up. This is the perfect party food or summer side dish!
- Deviled Eggs are an American classic! Known best for their appearances at summer potlucks and Easter dinner, they are a delicious addition to any gathering. Deviled eggs are a simple, easy-to-make finger food that should not be underestimated!
- This is the best Chopped Salad you will ever eat! Make a batch to enjoy for lunch throughout the week or serve at your next gathering. Every time I serve this salad I get rave reviews! It is packed with delicious ingredients including candied pecans, red onions, avocado, tomatoes and more!
Grilled Corn with Spicy Cilantro Lime Butter
- 4 ears of corn husks removed
- 1/4 cup mayonnaise
- 2 tbsp butter softened
- 1/4 cup Parmesan cheese
- 2 tbsp cilantro finely chopped
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- Lime wedges
- Light a grill over medium heat. Place corn cobs on the grill and cook for 10-15 minutes, rotating often.
- In a medium bowl, combine mayo, butter, Parmesan cheese, cilantro, cayenne pepper, salt and pepper. Mix well.
- Spread the butter over the corn cobs, squirt them with fresh lime juice and serve!
I loved grilled corn, it is pretty much the only way to eat it as far as I am concerned! 🙂 I never add the Parmesan to it, definitely trying!