Thai Grilled Chili-Lime Corn

About This Recipe

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.

Ingredients

Serves 4

• 4 wholeears of corn, husked
• 60 gbutter, softened
• 1 tbspchili powder or Thai chili flakes
• 2 wholelime, one juiced, one cut into wedges
• 1 tbspfish sauce
• 0.33 cuproasted peanuts, crushed
• 0.25 cupcilantro leaves, chopped
• 1 tspsugar

Instructions

1. 1

   Make the chili-lime butter

   Mix softened butter with chili powder, lime juice, fish sauce, and sugar until smooth and well combined.

2. 2

   Heat the grill

   Preheat a grill or grill pan to medium-high heat.

3. 3

   Grill the corn

   Grill the corn, turning every 2-3 minutes, until charred in spots and tender all over, about 12-15 minutes total.

4. 4

   Brush with butter

   While the corn is still hot, brush generously with the chili-lime butter so it melts into the kernels.

5. 5

   Finish and serve

   Sprinkle with crushed peanuts and cilantro, and serve immediately with lime wedges on the side.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions