Chile Lime Grilled Corn

$To make Chile Lime Grilled Corn, you need fresh, simple ingredients. Each one adds to the flavor and joy of this dish. - 4 ears of fresh corn, husked - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - Juice of 2 limes - Zest of 1 lime - 1/4 cup crumbled cotija cheese (optional) - Fresh cilantro, chopped (for garnish) Fresh corn is key. It gives you that sweet, juicy bite. Choose corn with bright green husks and plump kernels. The olive oil helps the spices stick and locks in moisture. Smoked paprika and chili powder bring warmth and depth. Garlic powder adds a nice touch of savory flavor. Salt enhances all the taste. Lime juice and zest bring a bright, tangy zing that makes this dish pop. Cotija cheese adds a creamy texture if you want it. Fresh cilantro on top adds color and freshness. You can mix and match these ingredients to suit your taste. Enjoy the process of preparing these simple yet vibrant ingredients! {{ingredient_image_1}} Start by preheating your grill to medium-high heat. Aim for about 400°F or 200°C. This heat will give you great grill marks and juicy corn. Make sure to check your grill’s temperature before cooking. A hot grill will help cook the corn evenly and lock in all the delicious flavors. For the marinade, you will need the following ingredients: - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - Juice of 2 limes - Zest of 1 lime In a small bowl, mix the olive oil, smoked paprika, chili powder, garlic powder, salt, lime juice, and lime zest. Stir well to combine. This mix adds bold flavor to your corn. Make sure it’s blended well for even coating. Now it’s time to grill the corn. First, husk the corn and brush each ear generously with the marinade. Ensure every side gets coated well. Place the corn on the grill grates. Grill for about 10-15 minutes. Turn the corn every 2-3 minutes. This helps it cook evenly and get nice grill marks. To check for doneness, look for tender corn with those beautiful grill marks. If you want to add cotija cheese, sprinkle it on during the last few minutes of grilling. This allows the cheese to melt a bit. Once done, remove the corn from the grill and let it cool slightly before serving. To get those perfect grill marks, start with fresh corn. The heat needs to be just right. I suggest medium-high heat, around 400°F. Use a clean grill to avoid sticking. Brush each ear of corn with the marinade before grilling. Turn the corn every 2-3 minutes. This helps create those nice, dark lines. For tools, use sturdy tongs for turning. A grill brush is great for cleaning. You might also want a basting brush for the marinade. These tools make grilling easier and more fun. To boost the flavor, try different spices. Consider adding cumin for a warm taste. Paprika brings a smoky hint, while cayenne adds heat. You can also sprinkle on some chili flakes for a kick. When it comes to toppings, cotija cheese is a classic. But you can also use feta or queso fresco. Fresh lime juice and chili powder add a nice touch. Try avocado slices or diced tomatoes for extra freshness. Grilled corn pairs perfectly with barbecue dishes. Serve it alongside grilled chicken or burgers. It also goes well with salads for a light meal. For a creative serving idea, place the corn on a platter. Drizzle with extra lime juice and sprinkle with chili powder. You can even serve it in a taco shell with your favorite toppings. This adds a fun twist to your summer cookout! Pro Tips Choose Fresh Corn: Fresh corn will provide the best flavor and texture. Look for bright green husks and plump kernels. Marinate for Extra Flavor: Let the corn sit in the marinade for about 15-30 minutes before grilling to enhance the flavor. Adjust Cooking Time: Cooking times may vary depending on the size of the corn and the heat of your grill. Keep an eye on it to prevent charring. Experiment with Toppings: Besides cotija cheese, try adding a drizzle of crema or a sprinkle of chili flakes for an extra kick! {{image_2}} You can easily add heat to your corn. Try using fresh jalapeños or hot sauce. Chop jalapeños and mix them into the marinade. This will give your corn a nice kick. If you love sauces, drizzle some hot sauce on top after grilling. It adds flavor and spice! For a vegan twist, skip the cotija cheese. You can replace it with nutritional yeast. It gives a cheesy flavor without dairy. You can also use plant-based marinades. For a creamy touch, try mixing avocado with lime. This keeps the dish rich and tasty. You don’t need a grill for this corn. You can cook it on the stovetop. Use a grill pan to get those nice grill marks. Heat the pan and add the corn. Cook it until it’s tender and charred. You can also roast corn in the oven. Wrap it in foil, add the marinade, and bake at 400°F for 20-25 minutes. This method is easy and still very flavorful! To keep your Chile Lime Grilled Corn fresh, store it in the fridge. Wrap each ear in plastic wrap or foil. This keeps moisture in and prevents drying out. You can also place the corn in an airtight container. Make sure it’s sealed well. This way, you can enjoy the flavor later. Ideally, eat the leftovers within three days. To reheat grilled corn, use the microwave for quick results. Place the corn on a plate and cover it with a damp paper towel. Heat for about one minute. This keeps the corn moist. You can also grill the corn again. Just heat it on medium for a few minutes. This adds a nice char. Want to freshen it up? Squeeze some lime juice on top. You can also sprinkle a bit of chili powder for extra flavor. If you have cotija cheese left, add that too! Yes, you can use frozen corn. However, fresh corn tastes better. Frozen corn may have a softer texture. If you use frozen corn, thaw and drain it first. You can grill it for a shorter time. Aim for about 5-7 minutes, turning it often. You can tell the corn is ready when it is tender. Look for nice grill marks and a slight char. The kernels should be bright yellow and juicy. You can also taste a kernel to check if it is cooked through. If you want a cheese substitute, try feta or queso fresco. Both have a similar salty taste. For a no-cheese option, use avocado or a sprinkle of nutritional yeast. These will add creaminess and flavor without cheese. Grilling corn is simple and fun with the right steps and tips. You can enhance flavors with marinades, spices, and toppings. Remember to pick fresh corn and control your grill’s heat. Explore variations and delicious side dishes to serve with your corn. Storing and reheating leftovers can keep the taste alive. With these tips, you’ll grill perfect corn every time. Enjoy the tasty results!$

Chile Lime Grilled Corn

Delicious grilled corn on the cob with a zesty lime and chili marinade.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Mexican

Servings 4

Calories 150 kcal

Ingredients

4 ears fresh corn, husked
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
0.5 teaspoon garlic powder
0.5 teaspoon salt
2 limes Juice of
1 lime Zest of
0.25 cup crumbled cotija cheese (optional)
to taste Fresh cilantro, chopped (for garnish)

Instructions

Preheat your grill to medium-high heat (about 400°F or 200°C).
In a small bowl, combine olive oil, smoked paprika, chili powder, garlic powder, salt, lime juice, and lime zest. Mix well to create a marinade.
Brush each ear of corn generously with the marinade, ensuring they are well-coated.
Place the corn directly on the grill grates and grill for about 10-15 minutes, turning every 2-3 minutes, until the corn is tender and has grill marks.
During the last few minutes of grilling, sprinkle the corn with cotija cheese if using, allowing it to melt slightly.
Remove the corn from the grill and let it cool slightly.
Garnish with additional lime juice, a sprinkle of chili powder, and chopped cilantro before serving.

Notes

Cotija cheese is optional but adds a nice flavor.

Keyword chili, grilled corn, lime, vegetarian