Corn on the Cob with a Smokey Chili Lime Butter

BBQ season is here, and Achill Island Smoked Sea Salt is featuring in every dish we make. These spicy chili corn on the cobs are a perfect side dish for any summer barbecue!

Serves 4 


  • 4 corn on the cobs
  • 50g butter, melted
  • 1 lime - zest and juice 
  • 1 tsp chili flakes 
  • 1 tsp Achill Island Smoked Sea Salt
  • Fresh block pepper
  • Fresh corriander (optional)
  • Grated parmesan (optional)


  1. Get your barbecue on. If you don't have one, you can use a pan or griddle pan. 
  2. Boil the corn on cob as per pack instructions if using vacuum packed or frozen. If using fresh, boil for 10-12 minutes. 
  3.  In a small bowl, combine the melted butter, lime zest, lime juice, chili flakes, Achill Island Smoked Sea Salt and fresh ground black pepper. 
  4. Drain the corn and place in a tray or oven dish. Generously rub the butter mix all over each cob. 
  5. Place the corn directly on the BBQ grates. Grill the corn, turning occasionally, until all sides are charred and the kernels are tender. This should take about 8-10 minutes, basting with any butter that may be left in the tray.
  6. If using a grildle pan, place the corn in the pan and cook until charred, turning as needed
  7. For an extra burst of freshness, sprinkle chopped coriander over the corn. If you enjoy a bit of cheesy goodness, sprinkle some grated Parmesan cheese on top as well.
  8. Finish with a few flakes of Achill Island Smoked Sea Salt and serve immediately. 

Did you try this Chili Lime Corn on the Cob recipe? Share your experience in the comments below and let us know how it turned out! Don't forget to tag us on social media with your delicious creations. 

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