Dinner

Honey Lime Grilled Corn Recipe

ByElena Hart August 11, 2026August 11, 2026

Introduction

Honey Lime Grilled Corn is a vibrant twist on a classic summer favorite. Grilled to smoky perfection and topped with a zesty, sweet, and buttery glaze, this dish is perfect for backyard barbecues or a simple weeknight treat.

Three ears of grilled yellow corn with some charred spots are laid out on a white marbled textured surface. Each ear is topped with a thick layer of creamy white butter mixed with finely chopped green herbs, spread evenly along the middle length of the corn. Small green leaves are scattered on and around the corn, adding a fresh touch. The husk of one ear is partially visible at the bottom right corner showing a pale yellow color. 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. Clean and oil the grates, then preheat for 5 minutes. If using a grill pan, heat it over medium-high heat.
Step 2: Grill the shucked corn, turning frequently until all sides start to char, about 18 to 20 minutes.
Step 3: While the corn is grilling, whisk together the butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl until well combined.

Step 4: Transfer the grilled corn to a 13″ by 9″ baking dish. Spread about 1 tablespoon of the honey-lime butter mixture onto each ear of corn.
Step 5: Cover the dish with foil and let the corn sit for 5 minutes to allow the flavors to meld. Serve warm, with the remaining butter on the side.

Tips & Variations

For extra heat, leave some jalapeño seeds in the butter or add a pinch of cayenne pepper.

If fresh oregano isn’t available, substitute with 1 teaspoon dried oregano.
To make this recipe dairy-free, use a plant-based butter alternative.
Add a sprinkle of feta or cotija cheese for a savory touch before serving.

Storage

Store leftover grilled corn wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill, in a skillet, or in the oven to preserve the buttery topping and smoky flavor.

How to Serve

The image shows several grilled corn cobs placed close together on a dark surface with a white marbled texture. Each corn cob has a bright yellow and light cream color with charred black spots scattered through the kernels. On top of the corn, there is a thick layer of creamy green herb butter, unevenly spread and melting slightly, with visible green herb pieces embedded. Small chopped parsley leaves are sprinkled over and around the corn, adding fresh green color highlights. The texture of the corn is juicy and slightly glossy, contrasting with the soft, creamy butter and rougher char marks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can make the honey-lime butter up to 2 days in advance and keep it refrigerated. Bring to room temperature before spreading on the grilled corn.