Ok guys, I am so excited to share this recipe with you all today! Partly because it’s sentimental, mostly because it’s delicious. This grilled corn recipe takes me back to my childhood and I can’t help but get a little nostalgic.
This recipe gets even better when you smother it in spicy chili lime butter that oozes between each corn kernel. You read that right. The corn is grilled so it becomes slightly caramelized and charred and then drenched in butter full of spices with a generous squeeze of lime juice.
Can you feel your mouth watering?
We used to eat this All. The. Time. Our family weekend excursions always included a visit to our city’s “little India”. Little stores spilled out onto the sidewalks selling Bollywood soundtracks, fresh mangoes and sugar cane juice that was pressed right in front of your eyes. If you were lucky, the man would give you a piece of sugar cane to chew on while you waiting for your juice. Heaven!
We always started the night by piling into a little restaurant complete with bright orange trays, a man shouting out your order and a dessert window full of fried, sugary treats. We would gorge on curried chickpeas, creamy butter chicken and hot, buttered naan fresh out of the tandoor oven. We would stumble out of the restaurant with our bellies full and then somehow manage to find our way to the small store selling paan (stuffed betel leaves) from a little window.
And if we were good? Then, and only then, was there time for grilled corn. We may have been full from dinner, but that never matter. It looked too good to pass up, and the smell, oh man that smell sealed the deal. I remember the man at the grill always used his bare fingers to turn the corn. They looked slightly blackened from working the grill all night. His hands would reach into the hot flames, turning over each cob with a quick wrist flick. When it was ready, he would grab a slice of lime and dip it generously in a chili salt mixture and then rubbed it over the grilled corn. The spices nestled into the crevices of the kernels as the lime juice dripped down over the corn and onto my shoes.
The sweet corn hit me first, followed by the spicy kick and a hint of tangy lime at the end. My mouth would be burning, but it never mattered. It was hot, spicy, sweet and salty. The lime juice offered up just enough relief from the chili to keep you eating more.
So of course it only makes sense to now share this recipe with you. I added my chili-salt-lime mixture to some room temperature butter, because, well….butter!!! Grill the corn until it’s slightly charred then rub the butter mixture all over it before diving in.
- 4 corn cobs, husks removed
- 1 tsp salt
- 1 tsp pepper
- 6 tbsp butter, room temperature
- 1 tbsp salt
- 1 tbsp chili powder
- 1 tbsp lime juice
- 1 tsp cumin powder
- extra lime wedges
- Preheat the grill to medium high heat.
- Place each cob on the grill and cook for approx. 15 mins, turning every 5 mins to char sides evenly.
- To make the butter, mix together butter, salt, chili powder, lime juice and cumin.
- To serve the corn, rub the butter over the corn cobs and serve with extra lime wedges.