Who says a little rain can ruin corn season? This Honey Lime Corn on the Cob we found in Delish proves you can still get that sweet, tangy, char-kissed magic—even without the headache of a grill. We boiled the corn on the stove and modified the spices before we gave it a quick grill burner sear for that perfect touch of smoky goodness. Juicy, zesty, and totally snackable, it’s summer-end corn with a little improvisation and a lot of flavor.
Honey Lime Spicy Corn on the Cob
Ingredients
- 4 ears of corn, shucked
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 jalapeño, seeded and finely chopped
- 1 clove garlic, minced
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. honey
- 1 tsp. finely grated lime zest
- 2 tsp. fresh lime juice
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
Directions
- Prepare a gas or charcoal grill for medium-high heat (alternatively, heat a grill pan over medium-high heat); clean and oil grates and preheat 5 minutes. Boil corn, then grill, rotating frequently, until starting to char on all sides, 18 to 20 minutes.
- Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, lime zest, lime juice, salt, and black pepper.
- Transfer corn to a 13″-by-9″ baking dish. Spread 1 tablespoon honey-lime butter onto each ear of corn. Cover with foil and let sit 5 minutes. Serve with remaining butter alongside.
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