Holy moly, goodness gracious, and good golly. This side dish is just the best thing since… well, since any side dish I’ve ever eaten in my life!
I normally don’t say anything nearly so enthusiastic as this about a side dish, and not a lot of people do. Side dishes are just that – they are served on the side, as a complement to the main meal, so they rarely attain the title of star recipes.
On the afternoon when I first made this, my husband and I were sneaking spoonful after spoonful because we couldn’t wait to eat it for dinner that night.
I am just in awe of how flavorful this dish came out.
Nothing screams summer more than grilled corn. The smell of the grill on the back patio, turning the ears of corn over the flames, and taking swigs of a cold beer – this is the image that immediately pops into my mind every time I think of this tasty seasonal vegetable, and this particular preparation.
There’s something about the bright crunch and slight sweetness of those golden ears of goodness that jumps off the plate for me.
A lot of those are repeated time and time again throughout the summer, but not in a good way.
Instead, I end up getting bored with the same ol’ dishes like these when they’re served over and over. I also feel like stocking up on ingredients for these types of sides kind of limits what you’re likely to serve for main dishes, and then you end up with all of the same entrees time and time again as well.
Well, it’s time to get outside of your typical barbecue/grilling mindset, my friends. Break the cycle!
That’s where this grilled corn side dish comes in.
This is a recipe that I could eat over and over and over and over again.
(You might think that’s too many “overs” right there, but it really isn’t.)
The flavor of the grilled corn is combined with charred poblano and jalapeno peppers so that you get all the flavor of the grill, plus some tasty heat in every single bite.
To all of this, you add in herbaceous cilantro, fresh lime juice, garlic, and a few spices to elevate the flavors of all of the separate components in new and delicious ways.
This makes for a seriously bold side dish that could easily steal the spotlight from the main dish that you are planning to serve up.
Is that going to be a problem? Nah.
You might think I am overstating the deliciousness of this recipe, but I’m really not. There’s so much going on in this bowl of vegetables and spices.
Every spoonful is a spicy, sweet, herbaceous, bright, and smoky experience. You won’t be able to stop shoveling it into your mouth.
I swear, when I had to physically remove the corn from in front of my husband, he audibly groaned and asked me how many more hours there were until dinner.
Sometimes we are just way too similar; it’s hilarious.
So the only question is, when can you fire up the grill and get this recipe cooked and on the table? It should be tonight, if you can make it happen. Trust me, it’s that good.Print
Bursting with flavor, cilantro lime grilled corn is the only side dish you need to celebrate summer goodness. Charred vegetables bring an intense flavor to the mix, with a burst of heat and a bright hit of acid.
- 4 ears corn
- 1 poblano pepper, seeded and halved
- 1 jalapeno pepper, seeded and halved
- 1 Tbsp unsalted butter
- 3 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Husk the corn and place on a hot grill along with the poblano and jalapeno pepper halves. Cook about 10 minutes, turning occasionally, until charred and cooked through.
- Remove from grill. Place peppers in a sealed plastic bag or a mixing bowl with plastic wrap tightly covering the top for 10 minutes.
- When corn is cool enough to handle, cut the kernels from the cobs into a medium bowl. Add butter and stir well until melted and combined.
- Remove peppers from bag and peel off the charred skins. Chop into small pieces and add to the bowl. Stir in cilantro, lime juice, garlic, paprika, salt, and pepper. Serve.
- Category: Side Dish
- Method: Grill
- Cuisine: Vegetable
Keywords: corn, jalapeno, poblano, garlic, side dish, summer recipes, grill recipes, vegetarian
Cooking By the Numbers…
Step 1 – Prepare Produce and Measure Remaining Ingredients
Preheat your grill.
Husk the ears of corn, doing your best to remove all of the corn silk as well.
Halve and seed one poblano pepper, and one jalapeno.
Chop enough cilantro leaves until you have 3 tablespoons total.
Measure all remaining ingredients as listed in the ingredients list.
Step 2 – Grill
Place the prepped ears of corn and peppers on a hot grill. Cook for 10 minutes, turning occasionally, until the peppers are charred and cooked through.
Remove all of the vegetables from the grill.
Step 3 – Remove Pepper Skins
Add the pepper halves to a sealed plastic bag or place in a mixing bowl and cover it tightly with plastic wrap. Set aside to rest for 10 minutes.
Remove the charred skins from the peppers by peeling the skin away from the flesh with your fingers. It should come away pretty easily.
Chop the peppers into small pieces.
Step 4 – Make Salad
When the corn is cool enough to handle, but still warm, cut the kernels off the cobs and into a medium bowl. Stir in the butter until it’s melted and fully incorporated.
Season to taste, if desired. Serve immediately.
The Perfect Side for Summer
This corn side dish goes with basically any summertime dish that you can come up with, from classic picnic and barbecue fare to seasonally-focused vegetable dishes to Mexican-inspired cuisine.
I find it’s particularly delicious with grilled carne asada, and I’m sure you can find a variety of delicious proteins to throw on the grill alongside your corn and peppers.
It also makes for an awesome topping for tacos, or it can be used as a salsa substitute if you prefer. It’s even better than that well-known burrito chain’s corn salsa, so you can wrap it up in a chicken burrito for a burst of added flavor.
Do you need more creative ways to use corn this summer? Here are some ideas for you to try:
- Summer Corn Salad with Creamy Gorgonzola Cheese
- Roasted Sweet Potato, Corn, and Black Bean Salad with Miso Dressing
- Summer Corn Chowder with Herb Garlic Bread
- Fresh Corn Pasta Salad
What will you serve this dish alongside, or on top of? Tell us in the comments below. Once you try the recipe, be sure to come back and rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published August 30, 2010. Last updated: March 28, 2019 at 15:11 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.