Grilled Cod with Charred Corn and Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh cod is incredibly lean and packed with omega 3 fatty acids, which are wonderful for your heart and brain. The beauty of this dish is how simple it really is: you just char some corn, make a quick lime butter sauce, and get the fish on the grill. The whole meal feels fancy enough for guests but honestly, it's so easy you'll find yourself making it on busy Tuesdays. That bright lime and garlic butter is the real star here, bringing everything together with such vibrant flavor.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 3fresh corn(kernels removed from cob)
- 4 tablespoonsunsalted butter(softened)
- 2fresh lime(zested and juiced)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlfresh cilantro(chopped)
- ¼ teaspoonred pepper flakes
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Prepare your grill for medium-high heat, about 400°F. While the grill heats, make the lime butter by whisking together softened butter, lime zest, lime juice, minced garlic, cilantro, and red pepper flakes in a small bowl. Season with a pinch of salt and set aside.
Tip: Make the flavored butter ahead of time for easier assembly during cooking.
- 2
Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with kosher salt and black pepper on both sides.
Tip: Drying the fish prevents sticking and helps create a nice exterior.
- 3
Toss the corn kernels in a small bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them in a grill basket or on a sheet of aluminum foil with holes poked through it.
Tip: A grill basket prevents kernels from falling through grates.
- 4
Place the corn in the grill basket on the grate and cook for 8-10 minutes, stirring occasionally, until kernels are lightly charred and tender. Transfer to a warm plate.
Tip: Listen for the corn to pop slightly—this indicates caramelization is happening.
- 5
Carefully place the cod fillets skin-side down on the oiled grill grate. Cook without moving for 4-5 minutes until the skin crisps and releases easily from the grate.
Tip: Resist the urge to flip too early; the fish will release naturally when ready.
- 6
Gently flip the cod fillets using a thin spatula and cook for another 3-4 minutes on the second side until the fish is opaque and flakes easily with a fork.
Tip: Cook time depends on fillet thickness; aim for an internal temperature of 145°F.
- 7
Transfer the grilled cod to a serving platter. Top each fillet with a generous dollop of the lime butter, allowing it to melt over the hot fish.
Tip: The warm fish will melt the butter perfectly, creating a luxurious sauce.
- 8
Spoon the charred corn around the cod fillets, garnish with additional fresh cilantro if desired, and serve immediately with lemon wedges on the side.
Tip: Serve with grilled vegetables or a fresh salad for a complete meal.
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