Corn with Chile and Lime
Sweet corn on the cob gets a smoky char on the grill, then a zesty finish with fresh lime juice and a sprinkle of chile powder. A simple, vibrant side dish that tastes like summer cookouts and brings big flavor with minimal effort.
For 4 servings
- prep
Preheat the grill.
Heat a charcoal or gas grill to medium-high heat, about 375°F to 400°F. Brush the grates clean.
TIPMedium-high heat chars the corn without burning it; you should be able to hold your hand 5 inches above the grate for 3 to 4 seconds. - prep
Brush corn with oil.
Lightly brush each ear of corn all over with the oil. This helps the kernels char rather than dry out.
- grill · ~10 min
Grill the corn until charred.
1.Place corn directly on the hot grill grates.2.Grill, turning every 2 minutes, until kernels are tender and charred in spots (8 to 10 minutes total).TIPDon't walk away — the sugars in corn caramelize quickly. Keep turning to get even char without burning. - assemble
Season with lime and chili.
Transfer hot corn to a platter. Squeeze fresh lime juice generously over each ear, then sprinkle evenly with chili powder and salt. Serve immediately with extra lime wedges on the side.
TIPSqueeze the lime right at the table for the freshest, brightest pop of citrus.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the corn get a bit of charred blackening for the best smoky flavor.
- 2If you don't have a grill, you can char the corn in a dry cast-iron skillet over high heat.
- 3Use neutral oil with a high smoke point like avocado or grapeseed oil.
- 4Hold an ear of corn with a towel or tongs to avoid burning your fingers when squeezing lime.
- 5Season corn immediately after grilling so the heat helps the flavors meld.
- 6For extra heat, add a pinch of cayenne or chipotle powder to the chili powder mix.
Adapt it for your goals.
Creamy elote-style
After grilling, brush the corn with a mixture of mayonnaise, crema, and crumbled cotija cheese, then finish with chili and lime for a classic Mexican street corn experience.
butter and herbButter and herb
Skip the chili and lime; instead, brush grilled corn with melted butter and sprinkle with fresh chopped cilantro or parsley for a milder, herbaceous finish.
spicy garlicSpicy garlic
Mix minced garlic and cayenne into the oil before brushing, then grill as directed and finish with lime for a garlicky, spicy kick.
smoked paprikaSmoked paprika
Replace chili powder with smoked paprika for a deeper, sweeter smokiness that complements the char without heat.
Why this is on our healthy list.
Good Source of Fiber
Corn on the cob provides dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Rich in Antioxidants
Chili powder contains capsaicin and other antioxidants that may help reduce inflammation and support immune function.
Vitamin C Boost
Fresh lime juice adds a dose of vitamin C, which aids iron absorption and promotes healthy skin.
Naturally Low in Fat
With only a tablespoon of oil split across four ears, this dish is a low-fat way to enjoy a satisfying, flavorful side.
Frequently asked questions
Grill the corn up to a few hours ahead, then reheat on the grill or in a hot oven for a few minutes before adding lime and chili.
