Easy Grilled Corn with Chili Lime Yogurt Sauce
Easy grilled corn with a bold, zesty kick. After making this many times, I discovered the trick to the best grilled corn is to soak the husks in water before grilling. This keeps the corn moist and prevents it from burning. Keep reading for my best tips on how to make this summer favorite better than takeout. If you love recipes like this, you’ll also enjoy Easy Egg Roll in a Bowl with Ground Turkey and Cabbage and Crispy Baked Chickpea Patties with Fresh Herbs Recipe.
Why This Easy Grilled Corn with Chili Lime Yogurt Sauce Is Pure Comfort
- Perfect for summer cookouts
- Better than takeout
- Easy and quick to make
- Zesty chili lime sauce adds a kick
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
- 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
- Chili powder
- Salt
- Black pepper
- Optional: Crumbled feta cheese
- Optional: Chopped fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Corn: Use fresh, in-season corn for the best flavor.
🛒 Tools & Equipment I Recommend
- Grill pan — Even heat for perfect grilling marks → See on Amazon
- Microplane grater — Easily zest the lime for maximum flavor → See on Amazon
How to Make Easy Grilled Corn with Chili Lime Yogurt Sauce
- Prepare the corn: Soak the husks in water for 15 minutes. Preheat grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Make the sauce: Mix yogurt, cilantro, lime zest, lime juice, chili powder, and salt in a bowl.
- Serve: Remove the husks, brush the sauce onto the corn, and top with desired toppings.
Cook's Tips for Perfect Easy Grilled Corn with Chili Lime Yogurt Sauce
- : Soak the husks in water before grilling to keep the corn moist.
- Common mistake and fix: Don't overcook the corn. It can become tough and dry. If this happens, try soaking the cooked corn in water for a few minutes to rehydrate.
- : Adjust the chili powder to taste. Start with less and add more if desired.
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: The sauce can be made up to 1 day ahead. Store in the fridge until ready to use.
Freezing Easy Grilled Corn with Chili Lime Yogurt Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, grill the corn in the husk until charred, then remove the husk before brushing on the sauce.
- Best substitution: Substitute the Greek yogurt with sour cream for a tangier sauce.
- Make-ahead: The corn can be grilled up to 1 hour ahead. Keep warm in a low oven.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or lime juice.
Want to level up this recipe?
Grill thermometer — Ensures perfect grilling temperature for even cooking → Check price on Amazon
Easy Grilled Corn with Chili Lime Yogurt Sauce
Ingredients
Main Ingredients
- 6 ears of corn
- 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
- Chili powder
- Salt
- Black pepper
Optional Toppings
- Crumbled feta cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the corn: Soak the husks in water for 15 minutes. Preheat grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Make the sauce: Mix yogurt, cilantro, lime zest, lime juice, chili powder, and salt in a bowl.
- Serve: Remove the husks, brush the sauce onto the corn, and top with desired toppings.
Notes
- Chef tip: For a smoky flavor, grill the corn in the husk until charred, then remove the husk before brushing on the sauce.
- Best substitution: Substitute the Greek yogurt with sour cream for a tangier sauce.
- Make-ahead: The corn can be grilled up to 1 hour ahead. Keep warm in a low oven.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or lime juice.
Storage
- Fridge: Store leftover corn in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 120
- Protein: 5g
- Fat: 2g
- Carbs: 24g
- Fiber: 3g
- Sugar: 3g
- Sodium: 200mg
- Cholesterol: 5mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Corn with Chili Lime Yogurt Sauce FAQs
Yes, the corn can be grilled up to 1 hour ahead. Keep warm in a low oven. The sauce can be made up to 1 day ahead.
Overcooking can cause the corn to become tough and dry. Try soaking the cooked corn in water for a few minutes to rehydrate.
Not recommended for freezing. The texture of the corn will change upon thawing.
Yes, preheat the air fryer to 400°F (200°C), place the corn in the basket, and cook for 10-15 minutes, turning occasionally.
Sour cream can be used as a substitute for a tangier sauce.
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!
