Sides & Snacks

Roasted Chilli and Lime Mini Corn

Roasted mini corn brushed with melted butter and dusted with Tajín, then finished with a squeeze of fresh lime. A quick, vibrant side dish with a real kick of flavour.

5 (1 review)
By Ricky Robinson Updated August 4, 2026

These roasted mini corn cobs are the sort of thing you put on the table and they disappear before anything else. The combination of butter, chilli, and lime is simple but it works really well together. Tajín is a Mexican chilli-lime seasoning that you can find in most supermarkets now, and it brings a sharp, tangy heat that coats the corn beautifully once it hits the hot butter.

Dusting the Tajín over the corn while it's still hot straight from the oven means the seasoning sticks into the melted butter and clings to every kernel.

The whole thing takes about 25 minutes from start to finish, which makes it handy when you need a quick side without much effort. Mini corn cobs roast evenly and look great on the plate, which is a bonus if you're feeding guests.

Roasted Chilli and Lime Mini Corn recipe image
Roasted Chilli and Lime Mini Corn

The key to getting this right is not over-complicating it. Brush the cobs generously with butter before they go into the oven — you want the kernels to roast rather than steam, so don't be shy with it. A light pinch of salt before roasting helps draw out a little moisture and gives the cobs a slightly more golden finish.

Once they come out of the oven, work quickly. Squeeze the lime directly over the cobs while they're still sizzling, then immediately dust the Tajín over the top. The heat from the corn helps the seasoning and lime juice combine with the butter, so everything sticks properly. If you let the corn cool before adding the Tajín it won't cling in the same way.

Finish with sliced spring onions and roughly chopped coriander for a bit of freshness and colour. This works well as a side alongside grilled chicken, fish tacos, or a summer barbecue spread. It's also good on its own as a snack.

Roasted Chilli and Lime Mini Corn

Chilli Corn Lime
Total Time 25 min
Servings 4 servings
Calories 100 cal
Protein 2g

Ingredients

Equipment Needed

  • Knife
  • Baking Tray
  • Small Bowl
  • Pastry Brush
  • Chopping Board
  • Oven

Instructions

  1. 1
    Preheat your oven to 200°C (fan 180°C) / Gas Mark 6. Place the 4 mini corn cobs on a baking tray. Melt the butter in a small bowl, then brush it generously all over the corn. Lightly sprinkle the cobs with a tiny pinch of salt.
  2. 2
    Roast for about 15 to 20 minutes, turning the cobs over once halfway through. The kernels should look glossy and tender.
  3. 3
    Remove from the oven. While the corn is sizzling hot, squeeze the fresh lime juice directly over the cobs. Immediately dust them generously with Tajín. The residual heat will trap the spice mix in the melted butter.
  4. 4
    Garnish with the sliced spring onions and roughly chopped coriander, then serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Plate it up

Serving Suggestions

Serve straight from the oven alongside grilled chicken, fish tacos, or as part of a barbecue spread. They also work well as a casual snack on their own. Have extra lime wedges and Tajín on the table so people can season to their own taste.

Make it yours

Variations

For a dairy-free version, swap the butter for a neutral oil such as sunflower or avocado oil. If you can't find Tajín, a mix of chilli powder, a pinch of salt, and a little lime zest works as a substitute. You can also finish with a light drizzle of soured cream or crumbled feta for a more substantial side.

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