Grilled Corn with Tajin Lime Butter
on Jul 31, 2024
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Grilled corn on the cob is a sweet and smoky summer side, perfect for any BBQ. Learn how to grill corn on the cob with and without the husk, paired with Tajin lime butter. Charred and slathered with a compound butter made with unsalted butter, lime, and a sprinkle of Tajín, this recipe adds zesty flavor to any summer meal. For other delicious corn recipes, try our Creamy Corn Soup and Sweet Corn & Mascarpone Risotto with Basil Oil.
What ingredients do you need for this Grilled Sweet Corn recipe?
Sweet corn: Fresh corn on the cob is the star of this dish. It provides a natural sweetness, and we deepen the flavor by charring the kernels.
Extra-virgin olive oil: Use oil to coat the corn before grilling. This prevents the corn from sticking.
Seasoning: Salt and pepper are all you need when grilling corn! We’ll then add a compound butter once it’s done cooking on the grill.
Compound Butter: A really simple tajin lime butter is made with softened unsalted butter, mixed with Tajín seasoning, salt, pepper, lime zest and lime juice. It adds a slightly tangy, slightly spicy finish to the corn.
Lime: The zest and juice of the lime provide a fresh, citrusy brightness that cuts through the richness of the butter. Reserve half of the lime in wedges so you can finish with more lime juice.
How to Grill Corn
Preheat: Preheat your grill to medium-high heat.
Shuck or Soak Corn: Shuck your corn by pulling off the husk and either remove it completely or pull it over the top of the corn, wrapping it with a piece of husk to keep it in place. Be sure to remove the silk too.
If you do keep the corn husks on when grilling, prep by soaking each ear of corn (with the outer leaves still in tact) in a large pot of cold water for at least 15 minutes. This will help prevent intense burning of the husks on the grill.
Season Corn: Season all sides of the corn with olive oil, salt, and pepper. Set aside.
Prepare Tajín Lime Butter: Mix your softened butter with lime zest in a medium bowl, half of the lime juiced, and tajin. Season with salt and pepper. Set aside.
Cook Corn: Place the corn on the preheated grill and cook for about 12 to 15 minutes, rotating every few minutes, and turning on all sides until charred in places. Turn the heat off, and brush your desired amount of butter on all sides of the corn until melted.
Serve: Transfer to a platter to serve, and brush more butter over, reserving some for serving, if preferred. Serve on the cob, or slice off the corn kernels into a bowl, alongside reserved lime wedges.
What to Serve with Corn on the Cob
Grilled corn on the cob is a versatile side dish that pairs well with a wide range of summer favorites. Whether you’re hosting a BBQ or enjoying a casual meal, consider serving it alongside Homemade Burgers, Grilled Chicken Skewers, or Grilled Lamb Chops with Charred Jalapeño Chimichurri.
You can also pair your grilled corn with sides like our Roasted Tomato, Feta and Herb Orzo Salad, and Easy Pasta Salad with Jalapeño Basil Vinaigrette, or Peach Panzanella with Feta and Sumac Dressing. You can use grilled sweet corn as the base for a grilled corn salad.
Tips, Tricks and Substitutions
It takes about 12-15 minutes to grill corn. But the total time depends on the heat of your grill and whether the corn is husked or not.
Grilling corn with the husk on can help protect the kernels from direct heat, resulting in a steamed effect that keeps the corn moist. Without the husk, you achieve a more pronounced char and smoky flavor. It comes down to preference for your desired flavor and texture.
If you choose to grill corn with the husks on, it is important to soak the corn to prevent it from burning too quickly.
Grilling corn in sheets of aluminum foil keeps the kernels tender and juicy, while grilling without foil gives a smoky, charred flavor. Choose based on whether you prefer tender or charred corn.
Let it cool completely before wrapping each ear tightly in aluminum foil or plastic wrap. Place the wrapped corn in an airtight container or a resealable plastic bag and refrigerate for up to 3-4 days. You can reheat it on the grill or in the microwave.
Beyond the classic butter and salt, you can create a delicious elote-style corn by slathering the grilled ears with mayonnaise, then sprinkling with chili powder, garlic, and a mix of cotija or parmesan cheese. Finish with a squeeze of lime juice and a garnish of chopped cilantro for a flavorful, Mexican-inspired twist.
More Grilling Recipes
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Grilled Corn with Tajin Lime Butter
Equipment
- Large Pot if soaking corn
Ingredients
- 4 ears of sweet corn
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces unsalted butter, softened, 8 tablespoons
- 1 lime, zested and half juiced, reserve the other half in wedges for serving
- 1 teaspoon Tajín seasoning
Instructions
- Preheat your grill to medium-high heat. Shuck your corn by pulling off the husk and either remove it completely or pull it over the top of the corn, wrapping it with a piece of husk to keep it in place. If you do keep the husks on when grilling, soak the corn with the husks in a large pot of cold water for at least 15 minutes, this will help prevent intense burning of the husks on the grill.
- Season all sides of the corn with olive oil, salt, and pepper. Set aside.
- In a medium bowl, mix together your softened butter with lime zest, half of the lime juiced, and tajin. Season with salt and pepper. Set aside.
- Place the corn on the preheated grill and cook for about 12 to 15 minutes, rotating every few minutes, and turning on all sides until charred in places. Turn the heat off, and brush your desired amount of butter on all sides of the corn until melted.
- Transfer to a platter to serve, and brush more butter over, reserving some for serving, if preferred. Serve on the cob, or slice off the corn kernels into a bowl, alongside reserved lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious!