Summer’s hollerin’, and I’m here to answer with somethin’ downright delicious— grilled corn on the cob. Imagine this: sweet corn kissed by a lick of flame, smokin’ hot and slathered with a chili-lime butter that’s got sass, spice, and a whole lotta coastal charm. I’m Mia “The Coastal Catch” Meyer, and I’m takin’ this James Martin-inspired gem and givin’ it a breezy, Charleston twist. Ready to rule the grill? Sneak a peek at our grilling techniques guide, and let’s make waves together!
Grilled corn on the cob bursting with chili-lime goodness!
Ingredients for Grilled Corn on the Cob
- 6 ears of fresh corn on the cob
- 1/4 cup olive oil
Zesty Chili-Lime Butter
- 7 ounces unsalted butter, softened (about 1 3/4 sticks)
- 2 fresh chilies, finely chopped
- Zest and juice of 2 limes
- 1 tablespoon chipotle paste
- 1 spring onion, thinly sliced
- A handful of fresh cilantro, chopped
- A handful of fresh mint, chopped
- Pinch of sea salt and freshly ground black pepper
Ready to whip up a shore-side stunner? Let’s dive into the fun part!
How to Make Grilled Corn on the Cob
- Fire up that barbecue ‘til the coals glow white-hot, or heat your oven to 425°F if you’re keepin’ it indoors.
- Brush those golden corn ears with olive oil, then toss ‘em on the grill for 10 minutes—flip ‘em once or twice for that perfect char—or roast ‘em in the oven for 20 minutes, turnin’ halfway.
- While the corn’s gettin’ its grill on, whip up that zesty chili-lime butter: mix the softened butter with those fiery chopped chilies.
- Toss in the spring onion, chipotle paste, lime zest and juice, plus a heap of cilantro and mint. Add a pinch of salt and pepper, spread it on plastic wrap, roll it into a log, chill ‘til firm, then slice into 6 rounds.
- Plate up your grilled corn on the cob, top each ear with a butter round, and serve it hot—beachside vibes guaranteed!
Want to shake things up? Here’s a few twists to keep the tide rollin’.
Flavor Twists to Try
- Seaweed Butter: Stir 1 tablespoon dried seaweed into 7 ounces softened butter—tastes like the ocean breeze!
- Parsley-Lemon Butter: Mix 1 small bunch of chopped parsley and the zest and juice of 1 lemon with 7 ounces butter for a bright, zesty kick.
- Chipotle Solo: Blend 2 tablespoons chipotle paste with 7 ounces butter for a smoky wave of flavor.
Why You’ll Love This
This grilled corn on the cob recipe is as easy as a Lowcountry sunset, but it’s got enough flair to wow your crew. That chili-lime butter—packed with fresh herbs, a smoky chipotle swirl, and a citrus pop—turns plain corn into a coastal masterpiece. Plus, those flavor twists? They’re like a sea breeze for your taste buds. For more buttery brilliance, sail over to James Martin’s collection at Quadrille. What’s your favorite way to jazz up corn? Drop your secrets in the comments—I’m ready to catch some inspiration!