If you’re not done yet with your menu list, try the grilled lime corn recipe. This healthy grilling recipe It’s a perfect grilled recipe for your Independence Day celebration. You can have it done on the side of your main grilled meat recipe. You will never fail to impress your guest with this tasty grilled lime corn.

Grilled Corn on the Cob with Lime Recipe

Corn on the Grill Ingredients:

8 ears fresh corn, husks removed

Vegetable cooking spray

Salt and freshly ground pepper

1/2 cup butter, softened

1 jalapeño pepper, seeded and minced

1 small garlic clove, pressed

1 tablespoon lime zest

1 tablespoon fresh lime juice

2 teaspoons chopped fresh cilantro

Garnish: lime zest

Grilled Corn Directions:

1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
2. Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.

You should be able to serve at least 8 persons with this tasty grilled lime corn recipe. And this can be done in around 30 minutes only. This is not only easy but a quick grilled recipe that you can make. The lime doesn’t only provide a great flavor but an appetizing aroma as well. You definitely have to try this one of a kind grilled corn recipe.

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BBQ Side Recipe: Jalapeño Cheddar Corn on the Cob 

Prep Time: 25 minutes

Cook Time: 15 minutes

Serves: 8

Grilled Corn Ingredients:

8 ears of corn

1 stick of butter

4 ounces sharp cheddar cheese

2 tablespoons cilantro, packed and chopped

1 tablespoon lime juice

2 teaspoons jalapeño pepper, minced

Salt and pepper, to taste

Grilled Corn Directions:

1. Start by cleaning your corn. Peel back the husks. Remove them, along with any silk, and discard.
2. Soak the ears of corn in a bath of moderately salted water for 15-20 minutes to ensure that they retain moisture while cooking.
3. While the corn soaks, ready your ingredients. Set the butter out to soften. Grate the cheese and chop the cilantro. Juice the lime. Remove the ribs and seeds from the pepper before mincing it very finely, remembering to wash your hands afterwards.
4. In a small bowl, mix together the butter, cheddar, cilantro, lime juice, and jalapeno until all the flavorings are evenly distributed. Adjust seasonings to taste.
5. After the corn finishes soaking, shake off any extra moisture.
6. Prepare a packet for the corn by laying a few sheets of aluminum foil on top of each other. Lay the corn on the foil and butter it generously. Then, seal the packet closed by crimping the top and bottom together and folding the sides over themselves.
7. Cook the corn for 15 minutes on a grill that’s been heated to medium high. Make sure to flip the foil packets every 5 minutes to keep the foil from charring.
8. Carefully remove the corn from the foil packets. Serve warm with extra butter, salt, and pepper on the side.

The clear star of is BBQ side recipe is the jalapeño cheddar compound butter. You may want to keep extra on hand to jazz up cornbread or potatoes during your weeknight dinner routine. However, you shouldn’t stop there. Feel free to swap out the flavoring ingredients to reflect what your family loves to eat.

See our other corn recipes!

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Seasoned Curry Grilled Corn on the Cob

Image via: At Down Under

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Ingredients

1 Thai chile, stemmed
1 teaspoon(s) finely grated lemon zest
2 teaspoon(s) finely grated lime zest
Kosher salt
1 cup(s) mayonnaise
1 tablespoon(s) curry powder
1 1/2 tablespoon(s) fresh lime juice
1 tablespoon(s) Asian fish sauce
1 teaspoon(s) sambal oelek
1 teaspoon(s) ground turmeric
2 clove(s) (medium) garlic, minced
1 1/2 tablespoon(s) finely chopped cilantro, plus more for garnish
10 ear(s) corn

Image via: Southern Living

Procedure

1. In a food processor, combine the Thai chile with the lemon zest, 1 teaspoon of the lime zest, and 1/4 cup of salt and pulse until the chile is finely chopped and incorporated. Transfer the chile-lime salt in a bowl.
2. In a medium bowl, whisk the mayonnaise with the curry powder, lime juice, fish sauce, sambal oelek, turmeric, garlic, cilantro, and the remaining 1 teaspoon of lime zest.
3. Peel back the corn husks, keeping them attached. Discard the silk. Fold the husks back over the corn and tie the tops with kitchen string. Transfer the corn to a very large bowl, cover with water and let soak for 10 minutes. Remove the corn from the water and blot dry.
4. Light a grill. Grill the corn in the husks over high heat, turning, until the kernels are crisp-tender, about 15 minutes. Let cool slightly, then carefully remove the husks and transfer the corn to a platter. Spread the curry mayonnaise all over the corn, sprinkle with the chile-lime salt and chopped cilantro and serve.

You will be able to serve ten Seasoned Curry Grilled Corn on the Cob in a span of 45 minutes. This corn recipe is perfect for weekend family bonding or summer gathering.

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