Easy Grilled Corn with Chili Lime Yogurt Sauce
Grilled corn on the cob is a summer staple, and this recipe with a zesty chili lime yogurt sauce is the best! After making this many times, I’ve discovered the trick to perfectly grilled corn every time. The crispy, smoky kernels and creamy sauce will make your cookout the talk of the town. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Beef Ramen Recipe Ready in 25 Minutes and Spicy Potato Noodles with Garlic and Chili Sauce Recipe.
Why This Easy Grilled Corn with Chili Lime Yogurt Sauce Is Pure Comfort
- Crispy, smoky kernels with a hint of sweetness
- Creamy, zesty chili lime yogurt sauce that's better than takeout
- Easy to make and perfect for summer cookouts
- Customize with your favorite toppings
What You'll Need for Easy Grilled Corn with Chili Lime Yogurt Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks removed
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 lime, zested and juiced
- 1-2 teaspoons chili powder, adjust to taste
- 1/2 teaspoon salt
- 1/2 teaspoon salt, for sprinkling on corn
- 1/4 teaspoon black pepper, for sprinkling on corn
- 1/2 teaspoon garlic powder, for sprinkling on corn (optional)
- Optional: Chopped fresh cilantro
- Optional: Crumbled feta or cotija cheese
- Optional: Lime wedges
- Optional: Chili powder, for sprinkling
📝 Ingredient Notes
- Corn: Fresh, local corn is best when in season.
- Chili powder: Adjust to taste for heat level.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Grill pan — Indoor grilling option for year-round use. → See on Amazon
How to Make Easy Grilled Corn with Chili Lime Yogurt Sauce
- Preheat grill: Preheat grill to medium-high heat (about 400°F/200°C).
- Prepare corn: Remove husks and silk from corn. Brush with a little oil and sprinkle with salt, pepper, and garlic powder (if using).
- Grill corn: Grill corn, turning occasionally, until charred and tender, about 10-15 minutes.
- Prepare sauce: In a small bowl, combine yogurt, cilantro, lime zest, lime juice, chili powder, and salt. Mix well.
- Serve: Brush grilled corn with chili lime yogurt sauce and serve with additional toppings as desired.
Cook's Tips for Perfect Easy Grilled Corn with Chili Lime Yogurt Sauce
- : Soak corn husks in water for 30 minutes before grilling to prevent burning.
- Common mistake and fix: Avoid overcooking corn, as it can become tough and dry. Check for doneness after 10 minutes and adjust time as needed.
- : For a smoky flavor, grill corn directly on the grill grates. For even cooking, use a grill basket or wrap corn in foil.
- : Make the chili lime yogurt sauce ahead of time and store in the fridge until ready to use.
Storing & Reheating Easy Grilled Corn with Chili Lime Yogurt Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover corn in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chili lime yogurt sauce up to 1 day ahead.
Freezing Easy Grilled Corn with Chili Lime Yogurt Sauce
Not recommended for corn on the cob.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute Greek yogurt with sour cream or Mexican crema for a tangier sauce.
- Make-ahead: Grill corn ahead of time and reheat before serving. Prepare sauce ahead of time.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If corn is not cooking evenly, try turning it more frequently or using a grill basket.
Want to level up this recipe?
Grill brush — Ensures a clean grill surface for even cooking and better flavor. → Check price on Amazon
Easy Grilled Corn with Chili Lime Yogurt Sauce
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 lime, zested and juiced
- 1-2 teaspoons chili powder, adjust to taste
- 1/2 teaspoon salt
Seasonings
- 1/2 teaspoon salt, for sprinkling on corn
- 1/4 teaspoon black pepper, for sprinkling on corn
- 1/2 teaspoon garlic powder, for sprinkling on corn (optional)
Optional Toppings
- Chopped fresh cilantro
- Crumbled feta or cotija cheese
- Lime wedges
- Chili powder, for sprinkling
Instructions
- Preheat grill: Preheat grill to medium-high heat (about 400°F/200°C).
- Prepare corn: Remove husks and silk from corn. Brush with a little oil and sprinkle with salt, pepper, and garlic powder (if using).
- Grill corn: Grill corn, turning occasionally, until charred and tender, about 10-15 minutes.
- Prepare sauce: In a small bowl, combine yogurt, cilantro, lime zest, lime juice, chili powder, and salt. Mix well.
- Serve: Brush grilled corn with chili lime yogurt sauce and serve with additional toppings as desired.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute Greek yogurt with sour cream or Mexican crema for a tangier sauce.
- Make-ahead: Grill corn ahead of time and reheat before serving. Prepare sauce ahead of time.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If corn is not cooking evenly, try turning it more frequently or using a grill basket.
Storage
- Fridge: Store leftover corn in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for corn on the cob.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: Prepare the chili lime yogurt sauce up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 5g
- Fat: 2.5g
- Carbs: 22g
- Fiber: 2.5g
- Sugar: 5g
- Sodium: 220mg
- Cholesterol: 5mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Corn with Chili Lime Yogurt Sauce FAQs
Yes, you can make the sauce up to 1 day ahead and store it in the fridge until ready to use.
Overcooking can cause corn to become tough and dry. Check for doneness after 10 minutes and adjust time as needed.
Yes, you can grill corn in the oven by broiling it on high for 10-15 minutes, turning occasionally.
You can use sour cream or Mexican crema as a substitute for Greek yogurt in the sauce.
Store leftover corn in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Easy Grilled Corn with Chili Lime Yogurt Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
