BBQ Corn with Cilantro Lime & Chili Butter

This mouthwatering side dish will be a hit at any summer gathering. You’ll never love corn as much as you do after you try this recipe. BBQ Corn is a popular street food item you’ll see all around the island in Jamaica.

This recipe is a cinch to make. The secret is to parboil the corn for about 8 minutes prior to grilling. This will save you so much time and also really helps to bring out the corn’s sweetness and keeps it nice and juicy. Grill until you get a nice bit of char and color on the corn, then rub that flavor-packed butter all over until it’s nice and coated.

Get the recipe for Cilantro Lime & Chili Compound Butter here. 


  • 1-2 pats (about 1 tablespoon) Cilantro Lime & Chili Compound Butter
  • 4 ears of fresh sweet corn, well shucked
  • Salt to taste


Prepare the Cilantro Lime & Chili Compound Butter recipe and set aside in the freezer till needed after grilling.

Bring a large pot of water to boil, big enough for the 4 ears of corn to fit in.

Boil the shucked corn for 8 minutes until slightly tender. Drain and allow to dry a few moments.

Slice 1 to 2 pats of the compound butter and set aside for after grilling.

Turn on your grill and grill the corn until a bit of char and color start to happen on the corn, turning often to ensure all sides get a nice bit of char. This should take about 6 to 10 minutes depending on your grill.

Once the corn comes off the grill, immediately rub each ear with a generous bit of the compound butter, ensuring all sides are nice and coated with the delicious butter. You can also sprinkle with a bit of salt of your choice, if desired.

Serve while warm.