Charred Corn with Lime Scallion Butter

Name: Charred Corn with Lime Scallion Butter
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Cuisine: American
Ingredients: 8 Large Ears Sweet Corn, Shucked; 1 tablespoon Neutral Oil; 6 tablespoons Unsalted Butter, Softened; 3 Scallions, Thinly Sliced; 2 teaspoons Lime Zest; 1 tablespoon Fresh Lime Juice; 3/4 teaspoon Fine Salt; 1/4 teaspoon Black Pepper; 8 Lime Wedges

Charred corn with lime scallion butter on a platter

Jessica White

Published: July 27, 2026

Categories: Vegetable Sides, U.S., Vegetables, BBQ & Grilling

Tags: Make-Ahead, Summer Vegetables, Grilled Corn, Cookout Sides, Lime Butter, Backyard Barbecue

Lime Scallion Corn

Juicy grilled corn brushed with a bright lime and scallion butter that can be made ahead for an easy summer cookout side.

Prep Time:20 minCook Time:12 minTotal Time:32 minServings:8Difficulty:Easy

Sweet corn needs very little help at the height of summer. A hot grill concentrates its juices and adds smoky, blistered patches while the kernels stay plump enough to pop with every bite.

The finishing butter combines lime zest, lime juice, and thinly sliced scallions. Zest gives the corn a fragrant citrus note, while just enough juice cuts through the butter and balances richer burgers and grilled chicken.

Brushing the seasoned butter onto the ears keeps the topping neat for a backyard buffet. Cut each ear in half before grilling if shorter portions will be easier for guests to pick up and eat outdoors.

Mix the butter up to three days ahead and refrigerate it, then let it soften while the grill heats. The corn cooks quickly over direct heat, making it easy to slide onto the grate after the main dishes come off to rest.

Nutrition (per serving)

Calories:205 kcal

Protein:4 g

Carbs:29 g

Fat:10 g

Directions

1

Heat a gas or charcoal grill for direct cooking over medium-high heat, about 425 to 450°F. Clean and oil the grill grates.
2

Stir the softened butter, scallions, lime zest, lime juice, 1/2 teaspoon salt, and black pepper in a small bowl until evenly combined. Set aside at room temperature while the grill heats.
3

Pat the corn dry. Rub the ears with the neutral oil and season them evenly with the remaining 1/4 teaspoon salt.
4

Arrange the corn across the hottest part of the grill in a single layer. Close the lid and cook for 3 minutes, then turn each ear one quarter turn.
5

Continue grilling, turning the corn every 2 to 3 minutes, until the kernels are tender and bright with scattered deep brown char, 9 to 12 minutes total. Move any rapidly darkening ears to a cooler part of the grill.
6

Transfer the hot corn to a rimmed platter. Immediately brush all sides with about two-thirds of the lime scallion butter so it melts into the kernels.
7

Let the corn stand for 2 minutes, then brush it once more with the remaining butter. Serve warm with lime wedges alongside.

Ingredients

Large Ears Sweet Corn, Shucked:8
Neutral Oil:1 tablespoon
Unsalted Butter, Softened:6 tablespoons
Scallions, Thinly Sliced:3
Lime Zest:2 teaspoons
Fresh Lime Juice:1 tablespoon
Fine Salt:3/4 teaspoon
Black Pepper:1/4 teaspoon
Lime Wedges:8

Tips & Notes

Make the lime scallion butter up to 3 days ahead, cover and refrigerate it, then soften it at room temperature before grilling.
For easier buffet portions, cut each ear crosswise in half before oiling and grill the pieces for the same total time.
Keep the grill lid closed between turns so the kernels cook through before the exterior becomes too dark.