**Note**  Amanda is NEW to Her View From Home! A few weeks ago I was browsing a favorite website of mine, when I discovered a comment made from a blog title called, At the Red Table. I was intrigued. I started reading her first post and instantly learned the following; 

a) she liked wine (OOH – me too!)

b) she has amazing recipes with fantastic pics 

c) she lives in Nebraska! At that point, I immediately contacted the other HVFH founders, and asked (begged) to have Amanda on our site. I didn’t need to beg as they also thought she would be a perfect fit. We hope you’ll love her too!!

Amanda ~ we’re excited to have you with us!! ~Leslie

One of the jewels of the summer food season is sweet corn on the cob, and the only way to eat it, as far as I’m concerned, is hot off the grill. For one thing, with grilling you don’t have to stand over a hot stove or heat up your house.

There are several methods for grilling corn on the cob, but my favorite go-to way is to shuck the golden ears and stick them right on the grates of my gas grill.

No foil, no husks, no muss, no fuss. If I don’t have to take extra steps, I don’t. Grilling corn directly on the grates gives a nice char and adds tons of flavor to your food, too.

I also avoid butter and oil when grilling corn. The corn is so good by itself, it doesn’t need the added fats that oil and butter carry with them. To bring out the flavor, just brush the corn with lime juice and sprinkle with a wee dash of hot chili powder. It’s sweet, tart and spicy – in other words: perfection.

In more words: it’s Grilled Chili-Lime Corn on the Cob

If you’re like me, you’re probably a tiny bit weird and hate eating corn off the cob (it’s hot and sometimes messy and sometimes I get stuff stuck in my teeth, okay?), so I always slice the kernels off and add salt, pepper and maybe more lime juice if I’m feeling saucy.

I’ve also been known to mix the Chili-Lime Corn with a creamy avocado to create a magical summer corn salad that doesn’t stick around on our table long. It’s one of our favorite summer dishes, and my husband and I probably eat it once a week.

So, next time you pick up some corn on the cob, skip the butter and stick it directly on the grill. Play around with lime juice, lemon juice or no juice and mix it up with your favorite spices.

Most importantly, enjoy!

Grilled Chili-Lime Corn on the Cob

Serves: 2-4


4 cobs of corn, shucked and cleaned

¼ cup fresh lime juice

2 tsp hot chili powder

Salt and pepper to taste


Preheat your grill. Brush the corn with the lime juice, and then sprinkle chili powder on all sides. Turn the grill to medium-high heat, and place cobs directly on the grill grates, turning every four minutes or so when a nice char develops. Remove when all sides of the corn have charred.

Sprinkle corn with salt and pepper and enjoy on the cobs, or slice kernels off the cobs. Tip: Use a Bundt pan to do this. Place the cob on the spout in the middle so when you slice the kernels off, they fall into the surrounding pan.

Amanda Sullivan

Hailing from Omaha, Amanda Sullivan is a rookie mom, a pretty swell wife (she confirmed this with her husband), a dedicated marketing and communications professional and an avid latte drinker. She writes about her new gig as a mother and offers up the occasional recipe when she's not changing diapers and falling asleep at 8:00 p.m.