Celebrate Summer with Grilled Iowa Sweet Corn


Sweet corn is one of the best parts about summer in Iowa. I’ve got big plans for both the grill and sweet corn!

Iowa Girl Eats

I’m an Iowa girl through and through and have had more than my fair share of sweet corn over the years. Typically, it’s been shucked, steamed, rolled in butter, and then sprinkled with salt. My mouth is watering at the thought. It’s the simple things in life, right?

A couple summers ago, though, I started experimenting with different ways to enjoy fresh local corn and decided to give grilling the ears a go. The smoky-sweet, flame-kissed kernels were absolutely unreal. The only thing that made ‘em even better was slathering Chili-Lime compound butter (made by combining butter, honey, chili powder, cayenne pepper, and fresh lime juice) on top. Trust me, it’s even better than it sounds!

Iowa Girl Eats

Chili-Lime compound butter may sound daunting, but it’s just fancy talk for seasonings like honey, chili powder, a dash of cayenne pepper, and lime stirred into softened, salted butter. Simple, yet tell ‘em ya’ slaved.

Iowa Girl Eats

Pop half a dozen ears of shucked corn directly onto grill grates over medium-high heat, then turn occasionally to get the ears lightly charred on all sides.

Iowa Girl Eats

Immediately slather the hot corn with the Chili-Lime compound butter, then sprinkle with salt and spritz with fresh lime juice just before serving. Enjoy this delicious and unique way to prepare Iowa sweet corn this summer!

Iowa Girl Eats

Grilled Sweet Corn with Chili-Lime Honey Butter

Serves 4-6

6 Tablespoons salted butter, room temperature
1 Tablespoon lime juice (about 1/2 lime)
2 teaspoons honey
1 teaspoon chili powder
dash cayenne pepper
6 ears sweet corn, shucked
salt and lime wedges, for serving


  1. In a small bowl combine butter, lime juice, honey, chili powder, and cayenne pepper with a fork until well combined. Refrigerate until ready to use (can be frozen – wrap in saran wrap then store in a freezer bag.)
  2. Preheat a grill to medium-high then add sweet corn and grill, rotating occasionally, until evenly cooked. Spread while hot with Chili-Lime Honey Butter then serve with extra salt for sprinkling and lime wedges for drizzling.

Meet Guest Blogger Kristin Porter

Iowa Girl EatsLiving by the mantra, “Eat Well, Run Often, Travel Far,” Kristin Porter of Des Moines has been chronicling her life in the kitchen, on the treadmill, and traveling the world on her blog Iowa Girl Eats since 2009. With a loyal following in the Midwest, and readers all across the country, Kristin hopes to inspire others to cook and eat well by sharing simple, wholesome, and family-friendly recipes on her blog. Follow along on FacebookTwitterPinterest, and Instagram!




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