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Grilled Corn on the Cob with Maple-Lime-Chile Butter

Servings: 4

Of the many ways to grill corn, I like this method best: I shuck the corn, rub it with butter, and wrap it in foil with a few herb sprigs. The foil-wrapped corn goes directly on the grill grate, where it both steams and roasts at the same time. It stays juicy from the steamy environment while it also browns in spots, lending the corn a toasty flavor.


For the butter

  • 6 Tbs. unsalted butter, very soft
  • 1 tsp. finely grated lime zest
  • 1/4 tsp. kosher salt
  • 1 Tbs. plus 1 tsp. pure maple syrup
  • 1/2 tsp. pure chile powder

For the corn

  • 4 ears corn, shucked and silk removed
  • 4 tsp. unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 12 to 16 sprigs fresh thyme


Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 55
  • Sodium (mg): 220
  • Carbohydrates (g): 21
  • Fiber (g): 2
  • Sugar (g): 8
  • Protein (g): 3


Make the butter

  • In a small bowl, mix the butter, zest, and salt until well combined.
  • In a small microwavable bowl, combine the maple syrup and chile powder. Microwave for 5 to 10 seconds—just until the syrup is a bit warm. Pour the syrup mixture into the butter, and mix well. If making ahead, bring to room temperature before serving.

Grill the corn

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Arrange 4 sheets of foil (about 12 inches square) on a work surface. Rub each ear of corn all over with 1 tsp. butter. Season each ear with a pinch of salt and a few grinds of pepper. Arrange the corn in the center of the foil on a diagonal, and tuck a few thyme sprigs on each side of each ear. Roll the ears up tightly in their foil wrappers, tucking in the sides of the foil as you go.
  • Put the corn directly on the grill grate. Cook for a total of 15 to 20 minutes (until the kernels are tender but still juicy), giving the ears a quarter turn every 5 to 6 minutes so that different sides of the corn have direct contact with the grate. After 15 minutes, you can peek at the corn—it’s done if the kernels have patches of browning and release a little liquid when pressed. Remove the corn from the grill, and carefully loosen the foil on each ear. Let sit for a few minutes, then serve with the butter.


Rate or Review

Reviews (2 reviews)

  • Chef_KM | 08/04/2019

    Delicious flavour, but grilling at 400 degrees F for 20 minutes while wrapped in foil did not result in the roasted/charred look that is in the photograph. I would try increasing the temperature a bit to get the charred bits. Otherwise, a fantastic flavour combination!

  • Anna_M | 06/25/2019

    This corn was great and I will probably make it this way from now on whenever the weather allows. I was afraid to put the ears over really hot portions of the grill, so I did not get really charred portions as in the picture, but I did get little blush points. The butter was delicious with it, but you can probably half the recipe if you don't want leftovers, depending on how much you like to add.

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