Charred corn on the cob brushed with a chili-lime butter and finished with crushed peanuts and cilantro.
Grilled corn brushed with chili and lime is a common sight at Thai night markets, where vendors char the cobs directly over coals until the kernels blister, then slather them with a mix of butter, chili, and lime that seeps into every crevice. It draws on the same sweet-salty-spicy-sour logic found throughout Thai street snacks, just applied to a simple grilled vegetable instead of meat or noodles. Getting good char on the corn is the main technique here — turning it every couple of minutes over direct heat so the kernels blacken slightly in spots without burning through, which builds a smoky depth that plain boiled or steamed corn never develops. The chili-lime butter should be brushed on right off the grill while the corn is still hot, so it melts into the kernels rather than sitting on top. Crushed roasted peanuts and a shower of cilantro on top add crunch and freshness, turning what could be a simple side into a full-flavored snack eaten standing up, corn cob in hand, the way it's sold at markets across Bangkok.
Serves 4
Mix softened butter with chili powder, lime juice, fish sauce, and sugar until smooth and well combined.
Preheat a grill or grill pan to medium-high heat.
Grill the corn, turning every 2-3 minutes, until charred in spots and tender all over, about 12-15 minutes total.
While the corn is still hot, brush generously with the chili-lime butter so it melts into the kernels.
Sprinkle with crushed peanuts and cilantro, and serve immediately with lime wedges on the side.
Leave the corn husk on during the first few minutes of grilling if you want extra-moist kernels, then peel back for the final char.
Make the chili-lime butter ahead and keep it soft at room temperature so it spreads easily onto hot corn.
Toast the peanuts yourself in a dry pan for a couple minutes if using raw ones — pre-roasted are fine but fresh-toasted taste noticeably better.
Add grated parmesan or a Thai fish sauce-based aioli for a street-corn hybrid twist.
Use tajín or a Mexican-style chili-lime seasoning blend if you don't have Thai chili flakes on hand.
Cut the kernels off the cob after grilling and toss into a salad with extra lime and cilantro.
Best eaten fresh off the grill; leftover kernels can be cut off the cob and refrigerated up to 2 days, reheated in a hot skillet.
Grilled corn is a common Thai street food, especially at night markets, where the chili-lime-butter treatment reflects the same sour-salty-spicy balance found across most Thai savory snacks.
Char the corn under a hot broiler, turning every few minutes, or in a very hot dry skillet, though you'll get slightly less smoky flavor than an open flame.
Swap in a little extra salt and a splash of soy sauce for a similar savory depth.
The corn has likely cooled too much — brush the butter on immediately after pulling it off the grill, while the kernels are still hot enough to melt it.
Per serving (180g / 6.3 oz) · 4 servings total
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