Coconut-Lime Grilled Corn

Coconut-Lime Grilled Corn

Smoky grilled corn brushed with rich coconut milk and bright lime for a tropical twist.

Total 25 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Fresh corn on the cob gets charred on the grill, then slathered with a creamy coconut-lime butter that caramelizes into the kernels. Finished with a sprinkle of toasted coconut and fresh cilantro, this side works well alongside grilled fish, jerk chicken, or a summer barbecue spread.

Ingredients

  • 4 ears corn, husked
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons canned coconut milk, full-fat
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup unsweetened shredded coconut, toasted
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Preheat a grill to medium-high heat, about 450°F, and clean the grates.

  2. In a small bowl, mash together the softened butter, coconut milk, lime juice, lime zest, salt, and chili powder until smooth.

  3. Place the corn directly on the grill grates and grill, turning every 2 to 3 minutes, until charred in spots on all sides, about 12 minutes total.

  4. Remove the corn from the grill and brush generously with the coconut-lime butter while hot.

  5. Sprinkle the buttered corn with toasted coconut and chopped cilantro.

  6. Serve immediately with lime wedges on the side.

Related recipes

Rate this recipe

★ 4.3 (1)

Coconut-Lime Grilled Corn

Fresh corn on the cob gets charred on the grill, then slathered with a creamy coconut-lime butter that caramelizes into the kernels. Finished with a sprinkle of toasted coconut and fresh cilantro, this side works well alongside grilled fish, jerk chicken, or a summer barbecue spread.

25 min 4 servings 210 cal

Ingredients

  • 4 ears corn, husked
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons canned coconut milk, full-fat
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 cup unsweetened shredded coconut, toasted
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. 1

    Preheat a grill to medium-high heat, about 450°F, and clean the grates.

  2. 2

    In a small bowl, mash together the softened butter, coconut milk, lime juice, lime zest, salt, and chili powder until smooth.

  3. 3

    Place the corn directly on the grill grates and grill, turning every 2 to 3 minutes, until charred in spots on all sides, about 12 minutes total.

  4. 4

    Remove the corn from the grill and brush generously with the coconut-lime butter while hot.

  5. 5

    Sprinkle the buttered corn with toasted coconut and chopped cilantro.

  6. 6

    Serve immediately with lime wedges on the side.