Grilled corn on the cob never tasted so amazing brushed with delectable Chipotle Honey Lime Butter sprinkled with cilantro and cotija cheese! And bonus, I’ve included directions on how to cook corn on the cob in the oven too!
Grilled Corn on the Cob (in the husk!) bursting with sweet, juicy, slightly smoky kernels grilled to perfection in their own husk and just begging to be doused in butter. And not just any butter. Chipotle Honey Lime Butter! Seriously this butter is WOW. Combine this Grilled Corn on the Cob + Chipotle Honey Lime Butter and you have the best corn on the cob ever!
Grilled Corn on the Cob (in the Husk!)
No bite says perfect summer like Grilled Corn on the Cob (and 4th of July!). Almost as wonderful as the taste of this buttered corn on the cob, is how easy they are to make – anyone can make this corn! I grilled this Corn on the Cob – but because they are so sensational, and I know we are all going to want them year round – I’ve also included directions for how to cook corn on the cob in the oven.
Why Grill Corn on the Cob in its husk?
There is quite a debate about how to cook the best corn on the cob: Grilled Corn on the Cob in their own Husks? Grilled Corn on the Cob in Foil , Grilled Corn on the Cob without Foil? and on and on and on…
My personal favorite summer corn is Grilled Corn on the Cob with Husks on. The corn husks protect the corn from drying out by creating a protective barrier from the direct heat so the corn can steam in its own moisture while at the same time being infused with smoky flavor from the charring husks – winning!
Benefits of Grilling Corn in its husk:
- Grilled Corn on the Cob in its husks produces much juicier corn than grilling your corn naked.
- Grilling your corn on the cob with the husk allows the kernels to steam instead of char (grilling in foil also does this).
- Grilled corn on the cob in its husk also produces a fantastic, lightly charred flavor while its sugars caramelize and intensify. You can alternatively use foil instead of husks for juicy corn but you won’t get the same charred flavor.
- We soak the corn in their husks in lightly salted water before grilling which seasons the corn itself instead of just flavor sitting on the outside.
- The salted water also helps keep the corn extra moist as it grills as well as softens the husks which makes them easier to work with.
- Since the silks have been removed before we grill, all you have to do is peel your corn and brush with butter before eating.
I suggest you start your year round of Grilled or Roasted Corn with Chipotle Honey Lime Butter soon. Very soon. Like 4th of July soon. Don’t keep these fireworks of flavor waiting!
Grilled Sweet Corn Ingredients
This is an easy corn on the cob recipe with minimal ingredients. Here’s what you’ll need to make grilled corn on the cob in the husk:
- Fresh corn: See my notes below on how to pick the best sweet corn.
- Butter: I melt the butter so it’s easier to brush onto the grilled corn.
- Honey: The combination of honey and spicy chili powder is unbelievable!
- Lime juice: Cuts through the rich butter and sweet honey.
- Spices: I used a mixture of chipotle chili powder, chili powder, garlic powder, and salt.
- Garnishes: Totally optional, but I highly recommend garnishing your buttered corn on the cob with salt, cotija cheese, and / or fresh cilantro.
How to Pick the Best Sweet Corn
No matter what method you prefer for grilling, you always want the freshest corn possible. Fresh corn is both sweeter and juicier and can often be found at farmers markets.
To find the freshest corn, you want to focus on the smell and feel of the corn rather than the look of the kernels. The corn should smell sweet and the be firm when pressed. The corn should ideally be free of blacked tassels. Of course, we can’t always find the the perfect corn so if you can get 2 out of 3 you will be in good shape.
How to Grill Corn in the Husk
Soak the corn: Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water for 15 minutes.
I place a second large bowl of water on the husks to keep them completely under the water because they like to float. The direct heat works with the husk to steam the corn to perfection. The husk is going to blacken and burn while the corn cooks, but don’t worry — this makes removing the husks even easier.
Preheat the grill: Meanwhile, grease and preheat your grill to a medium (350 degees F). After soaking your corn, remove the corn from the water and shake off any excess water.
Grill the corn: Place corn on the grill, close the cover and grill until done. The outer husks will become quite charred but the inner kernels will remain nice and juicy.
Brush with butter: When the corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
How Long to Grill Corn in the Husk?
When cooking corn in the husk on the grill, it’ll need to cook for 15 to 20 minutes, or until kernels are tender. Make sure to turn the corn every 5 minutes!
How to Season Corn on the Cob
Corn on the Cob and butter go together like peanut butter and jelly. The way the luscious butter melts and coats the hot corn as it’s spread across the kernels is my idea of picture perfect summer. So I’ve taken butter one step – or five steps – further and created Chipotle Honey Lime Butter! Wow and Wow.
There is Grilled Corn on the Cob with Butter and there is Grilled Corn on the Cob with CHIPOTLE HONEY LIME BUTTER! The butter is a simple combining of melted butter, honey, lime juice, chipotle chili powder, chili powder, garlic powder and salt but it is exponentially delcious.
After the corn is grilled you smother it/or roll it in the Chipotle Honey Lime Butter. I like to put the butter in a shallow dish and add corn and turn to coat so the seasoned butter gets into every nook and cranny – and it’s super easy this way too!
Once your teeth have sunken into sweet and spicy (or less spicy) grilled corn kernels smothered in Chipotle Honey Lime Butter then sprinkled with cilantro and Cotija cheese, I don’t think you will ever go back to plain ‘ol buttered corn on the cob again. If you are tempted to skip the Cotija cheese – I beg you not to. The corn is still amazing without it but with it – unbelievable!
Tips for Grilling Corn in the Husk
- Use fresh corn immediately. Fresh corn is the sweetest and juiciest used within the first 1-2 days. The sugars begin converting to starch soon after the corn is harvested. Make sure you store your corn in the refrigerator to stall this process.
- Shucking tip. You can microwave your corn for a minute or two before shucking which will make stubborn silk come off easier.
- How to serve. I recommend small bowls of extra chili powder, cilantro, lime wedges and Cotija, so individuals can customize their grilled corn on the cob in the husk.
What to Serve with Grilled Sweet Corn
- Fruit Salad: Pina Colada Fruit Salad and Perfect Fruit Salad with Honey Lime Vinaigrette are crowd favorites.
- Sides: potato salad, baked beans, macaroni and cheese, and cornbread.
- Salad: Italian pasta salad, Greek pasta salad, creamy bacon pea pasta salad, grape salad, strawberry salad, spinach berry salad, cowboy pasta salad.
- Potluck Main Dishes: grilled barbecue chicken, pineapple chicken, souvlaki, Nashville hot fried chicken, BBQ brisket, barbecue ribs, BBQ chicken kabobs, grilled buffalo chicken, Cajun honey mustard chicken, chicken gyros, Hawaiian sloppy Joes.
LOOKING FOR MORE SUMMER SIDE DISHES?
- Grilled Corn Salad with Cilantro Lime Dressing
- Cucumber Tomato Salad
- Fruit Salad with Honey Citrus Vinaigrette
- Best Baked Beans
- Fresh Avocado Corn Salsa
- Grape Salad with Vanilla Yogurt Dressing
- Mexican Grilled Corn (Elote)
- Mexican Street Corn Salad
- Black Bean and Corn Salsa
WANT TO TRY THIS GRILLED CORN ON THE COB RECIPE?
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Ingredients
- 8 ears fresh corn in husks
Chipotle Honey Lime Butter
- 1/2 cup butter (8 tablespoons), melted
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 – 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Garnish
- Freshly cracked salt
- 1/3 cup grated cotija cheese or more to taste
- 1/3 cup minced cilantro
Instructions
- Whisk together Chipotle Honey Lime Butter ingredients in a medium bowl, set aside.
- TO GRILL: Trim the silk from the top of each ear of corn (to prevent it from catching fire) and peel away the first layer of husks.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water lightly seasoned with salt for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
- Meanwhile, grease grill and preheat to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
- Place corn on the grill, close the cover and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender (outer husks will become quite charred).
- When corn is cool enough to handle, (about 5 minutes) remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
- Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
- TO ROAST: Preheat oven to 350 degrees F.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Brush the corn kernels lightly with Chipotle Honey Butter and pull husks up back over corn.
- Place corn on an aluminum covered baking sheet and bake for 40-45 minutes or until tender.
- When corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
- Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
Notes
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Meg @ Pinch of Nutmeg says
Yum-this corn looks delicious! So far this summer I’ve been serving it super basic with some butter and Tony Chachere’s seasoning but I think it’s time to introduce some sweetness to the lineup to keep things from getting boring.
Jen says
Thanks so much Meg! I think you will love this switch up! Its sweet and spicy with a hint of lime – doesn’t get much better! Enjoy!
Sheri says
Thank you for sharing these wonderful recipes. Oh bring on summer time.
Jen says
You are so welcome Sheri! and I so agree- I am SO ready for summer food!