Chili-Lime Street Corn

Nothing screams summer quite like corn on the cob. It’s juicy, crunchy, and the kind of food that requires short sleeves and flip flops, so that you absolutely don’t care when butter melts down your arms and lands on your feet. It’s “get in there” food, you know? Just shoot your elbows out, dive right in, and worry about the mess (and your teeth) later.

This street corn recipe is deceptively easy to make. It’s a total visual show-stopper—I mean, come on, just look at her! But the moment your teeth sink in and get that satisfying crunch, you’ll know she’s not just a pretty Instagram-worthy dish. This corn will smack you with flavour.

Perfect for a summer long weekend, a BBQ, or just because it’s a weeknight in August, it’s hot, and you want corn.

I mean, it’s corn. I love corn!

Chili‑Lime Street Corn

Total time: ~30 minutes + 20 minutes soaking

Serves: 6

Ingredients

Compound Butter:

• ½ cup salted butter, softened to room temperature (113 g)
• 1 garlic clove, finely grated
• 2 tsp honey
• 1 tsp smoked paprika
• 1 tsp chili powder
• Zest of 1 lime
• 1 tsp kosher salt
• ½ tsp ground cumin
• ¼–½ tsp cayenne pepper — adjust to taste

Honey Lime Crema:

• 120 g (½ cup) full-fat Greek yogurt*
• 15 g (1 tbsp) mayonnaise*
• Zest of 1 lime
• Juice of 1 lime
• 2 tsp honey
• Pinch of salt
• ½ garlic clove, finely grated

Corn & Garnish:

• 6 ears fresh corn, husks intact
• Crumbled feta or cotija cheese
• Fresh herbs, chopped (cilantro, parsley, or chives)
• Lime wedges, for serving

Instructions

1. Soak the corn. Soak whole ears of corn (husks on) in cold water for 20 minutes, or up to a few hours ahead of grilling.
2. Grill the corn. Preheat grill to high heat. Place soaked corn on the grill with husks intact. Grill for 20 minutes, turning every 5 minutes, until husks are charred. Don’t worry about burning — it’s all about what’s happening inside.
3. Make the compound butter. While the corn grills, mash together butter, smoked paprika, chili powder, lime zest, garlic, salt, cumin, cayenne, and honey until smooth. Set aside at room temperature to soften.
4. Make the honey lime crema. While the corn continues grilling, stir Greek yogurt, mayonnaise, lime zest, lime juice, honey, salt, and garlic until smooth. Taste and season with more salt if needed. Put in a squeeze bottle (if you have one) and chill until ready to serve.
5. Finish the corn. Carefully peel back the husks, leaving them attached for presentation. Use one piece of husk to tie the others back. Optional: Place corn back on the grill, lid open, for 1–2 minutes, just to get light grill marks without drying out.
6. Serve. Slather hot corn with compound butter. Drizzle with honey lime crema. Sprinkle crumbled cheese and fresh herbs. Serve with lime wedges.

Notes

• Full-fat Greek yogurt can range from 4–8% milk fat. If you don’t have full-fat on hand, consider adding an extra tablespoon of mayonnaise to give the crema more body, richness, and the ideal consistency for a show-stopping drizzle.
• This recipe works great with boiled corn if you don’t have a grill. Peel the husks off and boil in well-salted water for about 6–8 minutes.

Shopping List

⬜ 6 ears fresh corn, husks intact
⬜ 2 limes
⬜ 2–3 small garlic cloves
⬜ Fresh herbs (cilantro, parsley, or chives)
⬜ Salted butter (113 g)
⬜ Full-fat Greek yogurt (120 g)
⬜ Mayonnaise (15 g)
⬜ Crumbled feta or cotija cheese
⬜ Honey (about 4 tsp)
⬜ Smoked paprika (1 tsp)
⬜ Chili powder (1 tsp)
⬜ Kosher salt (1 tsp)
⬜ Ground cumin (½ tsp)
⬜ Cayenne pepper (¼–½ tsp)