Dinner

Honey Lime Grilled Corn Recipe

ByClara Bennett August 6, 2026August 6, 2026

Introduction

Honey Lime Grilled Corn is a vibrant twist on a summertime favorite, combining the smoky goodness of charred corn with a zesty, sweet, and slightly spicy butter. It’s an easy side dish that brings fresh flavors and a hint of heat to your grill.

Three grilled corn cobs with bright yellow kernels and charred black spots lay on a white marbled surface. Each ear of corn is topped with a thick, uneven spread of creamy, pale green herb butter that seeps between the kernels. Fresh green herb leaves are scattered over the butter and the surface, adding a touch of color contrast. Corn husks are partially visible at the bottom of one ear, adding a rustic look. A small portion of a white bowl filled with more herb butter is visible in the corner, with bits of green herbs mixed in. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil, for grill
4 ears of corn, shucked
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 jalapeño, seeded and finely chopped
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons honey
1 tablespoon chopped fresh oregano
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

Step 1: Prepare a gas or charcoal grill for medium-high heat, or heat a grill pan over medium-high heat. Clean and oil the grates, then preheat for 5 minutes. Grill the corn, turning frequently, until it starts to char on all sides, about 18 to 20 minutes.
Step 2: While the corn is grilling, combine the softened butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl. Whisk until smooth and well blended.
Step 3: Transfer the grilled corn to a baking dish. Spread about 1 tablespoon of the honey-lime butter on each ear. Cover the dish with foil and let the corn rest for 5 minutes to absorb the flavors.
Step 4: Serve the corn warm, with the remaining honey-lime butter on the side for extra indulgence.

Tips & Variations

For extra smoky flavor, add a sprinkle of smoked paprika to the butter mixture.
Feel free to substitute fresh oregano with dried oregano if needed, using about 1 teaspoon.
If you prefer less heat, omit the jalapeño or use a milder chili.
Try adding a pinch of chili powder or cayenne pepper to the butter for a spicier kick.

Storage

Store leftover grilled corn wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the grill to retain its smoky flavor and warm the butter. Avoid microwaving to prevent sogginess.

How to Serve

The image shows several grilled corn on the cobs arranged closely on a white marbled surface. Each ear of corn has a bright yellow color with some parts charred in dark brown and black spots, creating a textured, smoky look. A creamy layer of green herb butter, slightly melted, is spread unevenly over the corn kernels, adding a fresh, soft texture with visible green bits from chopped herbs. Small green herb leaves are scattered on and around the corn, adding contrast and detail. The close-up view captures the juicy, glossy kernels and the creamy butter on top, highlighting the mix of warm yellow, green, and brown colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the honey-lime butter ahead of time?

Yes, you can prepare the honey-lime butter a day in advance and store it in the refrigerator. Bring it to room temperature before spreading on the corn for easy application.

What if I don’t have a grill?

If you don’t have a grill, you can use a grill pan on the stovetop or roast the corn under a broiler, turning frequently to char evenly. The butter mixture still works beautifully in all cases.