Cilantro-Lime Corn

When it comes to corn on the cob, I’m usually a purist. No butter, no salt, no pepper. And no cheese. Just plain corn. Unaltered and simple.

Yeah, I’m a weirdo sometimes.

I guess this taste preference for unfussy corn is something I inherited. Because my Uncle likes to eat it raw, picked right off the stalks on our family farm. At least I cook mine…

But this cilantro-lime corn is the exception to my rule about naked corn. The combination of cilantro and lime really brightens the flavors of the corn, but doesn’t take away from any of the natural deliciousness. And it is so simple to do. For hardly any extra work (and essentially no extra calories or fat), you can transform plain corn into something with a little zip to it.  Try it out at your next barbecue!



Cilantro-Lime Corn

Serves 4

Cilantro-Lime Corn


  • 4 ears of corn, husks and silk removed
  • 1 lime, cut into wedges
  • 2 tablespoons cilantro, chopped
  • A few pinches of sea salt


  1. Cook the corn. Heat your grill to medium-high. While your grill is pre-heating, soak the corn in a large bowl of water. Remove the corn from the water, pat it dry and place it directly on the grill. Grill for about 8-10 minutes, turning every couple of minutes, until some of the kernels have started to blacken. Remove the corn from the grill.
  2. While the corn is still warm, rub the lime wedges over all sides. Then sprinkle each ear with a little sea salt and the chopped cilantro. Serve immediately.

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