Honey Lime Grilled Corn with Smoky Paprika Butter

June 21, 2024

Ready to level up your corn game? This Honey Lime Grilled Corn with Smoky Paprika Butter is a flavor-packed combo of sweet, tangy, and smoky goodness! Perfectly charred and slathered in buttery magic, it's summer on a plate. Let’s get grilling—it’s going to be a-maize-ing!

4.5 out of 5 (4 ratings)

Summer grilling just got an upgrade, and trust me, you’re going to want to clear some space on the grill for this one! Honey Lime Grilled Corn with Smoky Paprika Butter is not your average buttered corn on the cob. Oh no, this dish takes everything you love about summer flavors and cranks it up a few notches. Picture juicy, charred kernels brushed with a sweet, tangy glaze and then slathered with a buttery mix that’s smoky, just a little spicy, and completely irresistible. If corn on the cob were to win a beauty pageant, this one would be strutting its way straight to first place with zero competition.

Honey Lime Grilled Corn with Smoky Paprika Butter Recipe

What makes this recipe such a showstopper? It’s that magical balance of flavors. The honey and lime duo balances sweetness and zing, making the corn pop (figuratively, of course—though literal pops on the grill are okay too!). Then you have the smoky paprika butter. Smoky paprika isn’t just here for the vibes; it adds warmth, depth, and the kind of flavor that makes you close your eyes and nod after the first bite. Oh, and it’s mixed with butter because, let’s face it, butter is the eternal bestie to corn. The char from the grill ties it all together, giving each bite that perfect combination of caramelized sugars and lime-kissed brightness. It’s a simple recipe with complex, game-changing results.

Now that I’ve got your attention—and possibly your taste buds doing a happy dance—let’s talk about serving this beauty. It's perfect as a side for anything grilled (looking at you, burgers and ribs), or you can just eat it straight off the cob in glorious messy-handed fashion. Feeling creative? Try shaving the charred kernels off the cob and tossing them into a salad or over tacos for an extra pop of flavor. No lime? Swap it for lemon! Want a bigger kick? Add a pinch of cayenne to the butter. However you roll, just promise me you’ll give this recipe a try. It’s so much more than corn—it’s a flavor-packed celebration of summer at its finest.

Keywords: grilled corn with honey lime, smoky paprika butter recipe, summer grilling side dishes, unique corn on the cob recipes, charred corn with butter, lime and paprika corn on cob, easy BBQ side recipes.

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

American

Ingredients

•4 ears of fresh corn, husked
•2 tablespoons honey
•1 lime, juiced and zested
•1/4 cup unsalted butter, softened
•1 teaspoon smoked paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•Chopped fresh cilantro for garnish (optional)

Instructions

1
Preheat your grill to medium-high heat.
2
In a small bowl, combine the honey, lime juice, and lime zest. Set aside for brushing the corn.
3
In another bowl, mix the softened butter, smoked paprika, garlic powder, salt, and black pepper until well combined. Set aside.
4
Brush the ears of corn lightly with the honey-lime mixture, ensuring they are evenly coated.
5
Place the corn directly on the grill grates. Cook for 10-12 minutes, turning occasionally, until the kernels are charred and tender.
6
Once cooked, remove the corn from the grill and slather it generously with the smoky paprika butter while still warm.
7
Optional: Garnish with chopped fresh cilantro for a burst of color and added flavor.
8
Serve immediately as a side dish or enjoy straight off the cob.

Nutrition Information

Calories

190 calories

Protein

Carbs

22g

Fat

11g

Frequently Asked Questions

Q: Can I use frozen or canned corn instead of fresh corn?

A: Fresh corn is ideal for this recipe as it grills beautifully and retains its natural sweetness. However, if fresh corn is unavailable, you can use frozen corn on the cob. Thaw it completely before grilling and pat it dry to ensure proper caramelization. Canned corn kernels are not suitable for this recipe as they cannot be grilled effectively.

Q: What can I use as a substitute for honey?

A: If you don’t have honey or prefer a substitute, you can use maple syrup or agave nectar. These options provide a similar sweetness and will work well with the lime and smoky butter flavors.

Q: How do I prevent the corn from burning on the grill?

A: To prevent burning, make sure your grill is set to medium-high heat and turn the corn frequently while cooking. Brushing the corn lightly with the honey-lime mixture, rather than soaking it, will also help avoid excessive charring. If you’re concerned about burning, you can wrap the corn in aluminum foil before grilling, though this may reduce the smoky charred flavor.

Q: Can I prepare the smoky paprika butter in advance?

A: Yes, you can prepare the smoky paprika butter up to 3 days in advance. Store it in an airtight container in the refrigerator. Remove it from the fridge about 30 minutes before serving to allow it to soften for easy spreading.

Q: What’s the best way to store leftover grilled corn?

A: Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days. To reheat, you can place it in a preheated 350°F oven for about 10 minutes or microwave it in short bursts until warmed through. Brush with any remaining smoky paprika butter before serving.

Q: Can I make this recipe without a grill?

A: Yes, you can use a grill pan or a broiler as an alternative. For a grill pan, preheat it over medium-high heat and cook the corn, turning frequently, until charred and tender. If using a broiler, place the corn on a baking sheet and broil on high, turning occasionally, until charred. Keep an eye on it to prevent burning.

Q: What are some variations or additional toppings I can try?

A: For added flavor, you can sprinkle crumbled cotija cheese or feta over the grilled corn after spreading the smoky paprika butter. A dash of chili powder or cayenne pepper can add extra heat for spice lovers. For a creamier finish, drizzle with a bit of sour cream or a lime crema before serving.

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