This Chile corn on the cob is super easy, makes a great presentation and is absolutely delicious. Chile corn can also be made by cutting the corn in two pieces and putting them in foil with the butter mixture but I just love the look of the grilled cooked corn in the husk. Chile corn makes a lovely side dish for any occasion.
What makes this Chile corn special is the chili-lime butter. It adds such a wonderful flavor to the corn on the cob. We absolutely this loved this Chile corn. It really kicks your normal corn on the cob up a notch. I often just boil corn however grilling it in the husk really makes a huge flavor difference. You should try it!
How do you normally cook your corn? What kind of butter do you use, do you flavor your butter and if so what do you flavor it with? Please let me know in the comments below. Did you know that both potatoes and corn are staple ingredients in Chilean cuisine? If you would like to learn more about this beautiful South American country be sure to check out “Our Journey to Chile” you can also find many more authentic Chilean recipes there.
Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.
Chilean Style Corn on the Cob
A delicious chili-lime butter is what makes this corn on the cob extra special. You will love it!
- 4 corn on the cob with husks
- 1 tablespoon melted butter
- ½ teaspoon chili powder
- 1 zest of lime
- 1 teaspoon lime juice fresh
- ¼ teaspoon salt
- black pepper
- Pre-heat your grill to a medium heat, about 375 degrees
- In a saucepan Melt the butter and add the rest of the ingredients.
- Place corn on foil and brush it with the chili-lime mixture — you should use it all up -- and seal it really well to avoid leaking butter.
- Cook it for about 25 to 30 minutes with the lid down until the kernels are tender.
- Turn every 10 minutes.
- To prepare corn in the husk, peel back the husk and pull out the silk.
Re-wrap the corn in the husks with a string if necessary and put in a bowl of water to soak for 20 minutes.
- Shake off water.
- Grill for 25 to 30 minutes.
- Peel back the husks and brush on the chili-lime butter before serving.