Dinner

Honey Lime Grilled Corn Recipe

ByMaya Arden August 9, 2026August 9, 2026

Introduction

Honey Lime Grilled Corn is a vibrant twist on a summer classic, bringing together smoky, sweet, and zesty flavors in every bite. This recipe combines charred corn with a luscious honey-lime butter infused with fresh herbs and a hint of jalapeño for a subtle kick.

Three ears of grilled yellow corn with charred black and brown spots are topped with a creamy, pale green herb butter spread unevenly across the kernels, sprinkled with finely chopped fresh green herbs, and garnished with a whole small green leaf. They lay side by side on a dark textured surface with scattered chopped green herbs around them. The corn husks are partially visible at the ends. In the bottom left corner, part of a white bowl with green herb butter can be seen. 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 about 5 minutes. If using a grill pan, heat it over medium-high heat. Grill the corn, turning frequently, until it is charred on all sides, about 18 to 20 minutes.
Step 2: While the corn is grilling, whisk together the softened butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl.
Step 3: Transfer the grilled corn to a 13″-by-9″ baking dish. Spread about 1 tablespoon of the honey-lime butter onto each ear. Cover the dish with foil and let the corn sit for 5 minutes to absorb the flavors.

Step 4: Serve the corn warm with the remaining honey-lime butter on the side for extra flavor.

Tips & Variations

For a smoky flavor, try using smoked sea salt in place of kosher salt in the butter mixture.
If you prefer less heat, reduce or omit the jalapeño or substitute it with sweet bell pepper.

Adding a sprinkle of cotija cheese on top before serving adds a creamy, tangy note.
For an indoor option, you can roast the corn in the oven at 425°F for 20-25 minutes, turning halfway through.

Storage

Store any leftover grilled corn covered tightly in the refrigerator for up to 2 days. Reheat gently in the microwave or wrapped in foil in a low oven until warmed through. The honey-lime butter can be stored separately in an airtight container in the fridge for up to a week.

How to Serve

Four grilled corn cobs with char marks, each covered with a layer of creamy green herb butter that is melting into the corn kernels. The corn is yellow with some white kernels, and the herb butter is mixed with small green bits of parsley or cilantro, spread unevenly on top. The background is a white marbled texture, with some scattered green herbs around the corn cobs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can prepare the butter mixture a day in advance and keep it refrigerated. Let it come to room temperature before spreading on the warm corn to melt nicely.

What can I substitute if I don’t have fresh oregano?

Dried oregano can be used in a pinch, but use about one-third the amount to avoid overpowering the butter. Fresh thyme or parsley are also good alternatives.