Margarita-Inspired Grilled Corn

This zesty grilled corn is bursting with fresh lime, tangy cilantro, and a hint of smoky chili, perfect for summer gatherings. It’s an easy, flavorful twist that brings a festive margarita vibe to your barbecue.

Kitchen Tips

Grill the corn over medium-high heat to get nice char marks without burning.
Brush the corn with a mixture of melted butter, lime juice, and a pinch of chili powder for extra flavor.
Use fresh lime juice and chopped cilantro to keep the flavors vibrant and fresh.

Ingredients 0/6

4 ears corn, with husks lukewarm water, as needed 2 tablespoons sea salt 2 grated lime zest ¼ cup butter, melted 2 teaspoons chili powder

Why This Meal Is A Winner

This dish brings together the bright, tangy flavors of a classic margarita with the smoky sweetness of grilled corn. It’s a fun and refreshing twist that’s perfect for summer cookouts or casual dinners. The combination of lime, cilantro, and a hint of spice makes every bite exciting and satisfying.

Step 1

Peel back the husks of each ear of corn, but leave them attached at the bottom. Pull off all the silk strands from the kernels, then fold the husks back around the corn. Soak the ears in a bowl of lukewarm water for about an hour to keep them moist while grilling.

Step 2

When you’re ready, fire up your grill to medium-high and give the grate a light coating of oil to prevent sticking. In a small bowl, mix together some salt and lime zest for a fresh, tangy seasoning.

Step 3

Take the corn out of the water and peel back the husks again, still keeping them attached at the base. Pat the corn dry with paper towels, but leave the husks damp. Brush the kernels with melted butter, then sprinkle the lime salt and a bit of chili powder all over for a little kick.

Step 4

Place the corn on the grill and cook it, turning every few minutes, until it’s tender and nicely charred—this usually takes around 25 minutes. Enjoy!

157

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

How To Serve It Best

Serve alongside grilled chicken or fish for a complete meal. It also pairs well with a fresh salad or black bean salsa. Add a sprinkle of cotija cheese and a wedge of lime on the side to enhance the presentation and taste.

Best Storage Tips

Store any leftover corn in an airtight container in the refrigerator for up to two days. Reheat gently on a grill or in a skillet to preserve the smoky flavor and avoid drying out the kernels.

Frequently Asked Questions

Can I use frozen corn for this recipe?

Fresh corn works best because it holds up better on the grill and soaks up the flavors more effectively.

Why do I need to soak the corn in water before grilling?

Soaking keeps the husks moist, which helps steam the corn and prevents the husks from burning too quickly.

How do I know when the corn is done grilling?

The corn is ready when the kernels are tender and the husks or kernels have nice char marks, usually after about 25 minutes.

Can I make this recipe without butter?

Yes, you can brush the corn with olive oil or another oil of your choice if you prefer not to use butter.

Can I prepare the lime salt seasoning in advance?

Absolutely, you can mix the sea salt and lime zest ahead of time and store it in an airtight container until ready to use.

How spicy is the chili powder in this recipe?

The chili powder adds a mild to moderate kick, but you can adjust the amount to suit your heat preference.

Should I peel back the husks before or after soaking the corn?

Peel back the husks and remove the silk before soaking, then fold the husks back around the corn for soaking.

Is it necessary to oil the grill grate?

Lightly oiling the grill grate helps prevent the corn from sticking and makes turning easier.