Chili Lime BBQ Corn on the Cob

Prep Time: 15 minutes

Serving: 1 salad

A Word From The Cook

Amazing Summer Salad.


  • 6 Cobs of Sweet Corn (in the husks)
  • 1/4 Cup butter (softened to room temperature)
  • 1 Tbsp fresh Chives (chopped)
  • 1 Tbsp Shallots (chopped in a fine dice)
  • 1/2 Tbsp Jalapeño (fine dice)
  • 1/2 Lime (zested)
  • 1/2 Lime (juiced)
  • 1/2 tsp Smoked Paprika
  • Lime wedges for serving.


  1. Remove the 1st couple of layers of darker green husks from the corn, leaving the lighter / protective inner layers.
  2. Gently peel back the inner layers of the corn (but leave attached), and remove the silk.
  3. Soak the corn in a bowl of water for 20 minutes.    This moistened the corn and also prevents the husks from burning.
  4. Remove and fold the inner layers of the husk back over the corn to enclose the kernels.
  5. Place the cobs on a medium hot BBQ (not high heat).   Close the lid and turn the corn every 5 minutes for about 20 minutes.

Seasoned Butter

  1. Mix the Butter, Chives, Shallots, Jalepeño, Paprika, Lime Zest, Lime Juice in a small bowl with a fork.
  2. Scoop out onto waxed paper and form into a log by rolling it in the wax paper.
  3. Refrigerate for 1/2 hour.
  4. Cut into individuals rounds and serve with Corn, along with Lime wedges and Sea Salt
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