Grilled Corn Two Ways

grilled corn on the cob duo
Photo: Linda Xiao
Total Time:
35 mins

To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one on when the cobs are hot off the grates, and we guarantee you'll be a-maized.


Grilled Corn

  • 4 ears corn, with husks and silks

  • Kosher salt

Masala-Lime Butter

  • 4 tablespoons unsalted butter, melted

  • ½ teaspoon grated lime zest, plus 1 tablespoon fresh juice

  • 1 ½ teaspoons masala-spice mix (see Cook's Note)

  • Kosher salt

Minty Chili Oil

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon Szechuan chili oil (see Cook's Note)

  • 2 tablespoons chopped fresh mint leaves

  • Kosher salt


  1. For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.

  2. Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.

  3. For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.

  4. For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.

  5. Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.

Cook's Notes

The masala-lime sauce gets its earthy heat from a test-kitchen favorite: Burlap & Barrel's Floyd Cardoz Goan Masala Spice Mix ($12 for 2.2 oz., The minty chili oil uses tongue-tingling Szechuan chili oil from Blank Slate Kitchen ($13 for 8 oz.,

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