Chili-Lime Corn on the Cob

Chili-Lime Corn on the Cob -- Epicurean VeganI love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has it’s health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.

4 Tbs butter, at room temp (I microwaved for 30 secs and let it cool)
1 tsp lime zest
1 tspĀ  chili powder
1/2 tspĀ  salt
1/2 tsp black pepper
1/4 tsp granulated garlic (I used garlic powder)
6 ears of corn

Soak ears of corn in water for 30-60 mins. Combine all ingredients (except corn) into a resealable zip bag. Drain and pat each cob with a paper towel. Place each ear of corn into the the bag, one at a time, and cover each cob thoroughly with marinade. Wrap with foil.

Chili-Lime Corn on the Cob -- Epicurean VeganPlace on a grill for indirect medium heat (350-450 degrees) for about 15-20 minutes. If leaving the husks on, peel back to soak and cover with marinade and then cover again with husks and grill.

Chili-Lime Corn on the Cob -- Epicurean Vegan


  1. Monet says

    I don’t know if there is anything better than corn during the summer. Thanks for a great recipe. I love chili and limes, so I’m sure this would be a home run!

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