Grilled Chili Lime Corn

A street food vendor we met outside Ooty’s Government Botanical Gardens inspired this recipe for Grilled Chilli Lime Corn. She roasted her corn over a charcoal spit. Then she rubbed it with lime, sprinkled it with chilli powder, and handed it over wrapped in the daily news.

Our recipe is a little more decadent because we can’t imagine corn without BUTTER. We also use a gas grill. But, if you have the chance to cook your corn over a charcoal fire, by all means go for it. That charcoal will deliver incredible flavour for your Grilled Chilli Lime Corn.

We’ll leave you here with a video of the street vendor in action. And, of course, the recipe she inspired.

Grilled Chili Lime Corn Recipe

4 servings


4 fresh cobs of corn
4 Tablespoons butter or ghee
1 teaspoon Kashmiri chili powder
1 lime quartered
Salt and pepper to taste


  1. Preheat a gas grill to medium high heat.
  2. Bring a large pot of water to boil and boil the corn for about 2 minutes – until it turns bright yellow but is not completely cooked.
  3. Mix the butter and chili powder in a small bowl.
  4. Remove the corn from the water and place on the grill.
  5. Use a pastry brush to baste the corn with the butter and chili mixture, turning it at regular intervals to coat and cook all sides.
  6. Remove from heat and serve with a wedge of lime and the salt and pepper on the side for your guests to add as they like.
  7. Enjoy as a side, snack or appetizer.



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