Grilled Lemongrass Chili Corn with Sesame and Lime
Grilled Lemongrass Chili Corn is a smoky, tangy side dish that’s better than takeout. After making this many times, I discovered the trick is to grill the corn until it’s charred and then brush it with a lemongrass-lime mixture. The result is a family favorite with crispy edges and a burst of lime. If you love recipes like this, you’ll also enjoy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip and Easy Chilled Vietnamese Iced Coffee Recipe with Sweetened Condensed Milk.
Why This Grilled Lemongrass Chili Corn with Sesame and Lime Is Pure Comfort
- Crispy edges and char marks from the grill
- Tangy lemongrass-lime mixture for a burst of flavor
- Easy to make and perfect for cookouts
- Better than takeout and a hit with the whole family
What You'll Need for Grilled Lemongrass Chili Corn with Sesame and Lime
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 stalk lemongrass, tender inner part only, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tbsp chili powder
- 1 tsp salt
- Lime wedges, for serving
- Sesame seeds, toasted, for garnish
📝 Ingredient Notes
- lemongrass: Use only the tender inner part of the stalk.
🛒 Tools & Equipment I Recommend
- Grill — Gives the corn those delicious char marks and smoky flavor. → See on Amazon
- Grill brush — Ensures your grill grates are clean for perfect grill marks. → See on Amazon
How to Make Grilled Lemongrass Chili Corn with Sesame and Lime
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 8-10 minutes.
- Prepare the lemongrass-lime mixture: In a small bowl, whisk together the lemongrass, olive oil, lime juice, chili powder, and salt.
- Brush the corn: Brush the lemongrass-lime mixture onto the grilled corn.
- Serve: Serve the corn hot, with lime wedges and a sprinkle of toasted sesame seeds.
Cook's Tips for Perfect Grilled Lemongrass Chili Corn with Sesame and Lime
- Common mistake and fix: Don't overcook the corn. It can become tough and dry. Keep an eye on it and remove it from the grill when it's charred but still tender.
- Pro tip: For extra flavor, brush the corn with the lemongrass-lime mixture a few times during the last minutes of grilling.
- Pro tip: To toast sesame seeds, heat them in a dry skillet over medium heat, stirring constantly, until golden brown.
Storing & Reheating Grilled Lemongrass Chili Corn with Sesame and Lime
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 lemongrass-lime mixture can be made up to a day ahead and stored in the fridge.
Freezing Grilled Lemongrass Chili Corn with Sesame and Lime
Not recommended for corn on the cob.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the lemongrass-lime mixture.
- Best substitution: If lemongrass is not available, you can use the zest of 1 lime and 1 tbsp of fresh ginger, minced.
- Make-ahead: The corn can be grilled up to an hour ahead and reheated on the grill before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the corn is sticking to the grill, make sure your grill is well-oiled before cooking.
Want to level up this recipe?
Grill pan — Ensures even cooking and those beautiful grill marks, even if you're cooking indoors. → Check price on Amazon
Grilled Lemongrass Chili Corn with Sesame and Lime
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1 stalk lemongrass, tender inner part only, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tbsp chili powder
- 1 tsp salt
Seasonings
- Lime wedges, for serving
- Sesame seeds, toasted, for garnish
Instructions
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the corn: Grill the corn, turning occasionally, until charred on all sides, about 8-10 minutes.
- Prepare the lemongrass-lime mixture: In a small bowl, whisk together the lemongrass, olive oil, lime juice, chili powder, and salt.
- Brush the corn: Brush the lemongrass-lime mixture onto the grilled corn.
- Serve: Serve the corn hot, with lime wedges and a sprinkle of toasted sesame seeds.
Notes
- Chef tip: For a spicier version, add a pinch of cayenne pepper to the lemongrass-lime mixture.
- Best substitution: If lemongrass is not available, you can use the zest of 1 lime and 1 tbsp of fresh ginger, minced.
- Make-ahead: The corn can be grilled up to an hour ahead and reheated on the grill before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the corn is sticking to the grill, make sure your grill is well-oiled before cooking.
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 a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The lemongrass-lime mixture can be made up to a day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 8g
- Carbs: 18g
- Fiber: 3g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Lemongrass Chili Corn with Sesame and Lime FAQs
Yes, you can grill the corn up to an hour ahead and reheat it on the grill before serving.
Overcooking can cause the corn to become dry. Keep an eye on it and remove it from the grill when it's charred but still tender.
Yes, you can cook the corn in the air fryer at 400°F for 10-12 minutes, turning occasionally.
If lemongrass is not available, you can use the zest of 1 lime and 1 tbsp of fresh ginger, minced.
Freezing is not recommended for corn on the cob as it can become mushy and lose its texture.
A Warm Final Note
I can’t wait for you to try Grilled Lemongrass Chili Corn with Sesame and Lime 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!
