Chili Lime Grilled Corn on the Cob

$When you want to make Chili Lime Grilled Corn on the Cob, gather these simple ingredients: - 4 ears of fresh corn, husked - 4 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust to taste) - Zest of 1 lime - Juice of 2 limes - Salt and pepper to taste - 1/4 cup crumbled queso fresco or cotija cheese (optional) - Fresh cilantro leaves for garnish (optional) Each ingredient plays a key role in creating that bright and spicy flavor. Fresh corn delivers sweetness, while the lime adds zesty brightness. The chili powder and smoked paprika give a warm depth, and cayenne offers a kick. You can skip the cheese if you want to keep it lighter, but it adds a delicious creaminess. Fresh cilantro gives that finishing touch, making your dish look and taste great! {{ingredient_image_1}} First, preheat your grill to medium-high heat. This step is key. A hot grill helps get those nice char marks. You want the grill hot, but not so hot that it burns the corn. Check your grill's temperature using a thermometer if you have one. Here are some tips for grill care and setup: - Clean the grill grates with a brush for better taste. - Oil the grates lightly to prevent sticking. - Make sure to have your tools ready, like tongs and a brush for basting. Next, make your marinade. In a small bowl, whisk together olive oil, chili powder, smoked paprika, cayenne pepper, lime zest, lime juice, salt, and pepper. This mix adds bold flavor to your corn. Taste the marinade. You might want to adjust the seasoning. If you like it spicier, add more cayenne. If it’s too spicy, balance it with more olive oil or lime juice. Now it’s time to grill your corn. Brush the corn with the marinade, making sure to coat it well. Keep some marinade aside for basting while grilling. Place the corn directly on the grill. Grill for about 10-15 minutes. Turn the corn every few minutes. This helps it cook evenly. You want it to be tender and have nice grill marks. In the last few minutes of grilling, baste the corn with the reserved marinade. This step adds more flavor and keeps it moist. Once it’s done, take the corn off the grill. Let it cool for a bit before serving. To get great grill marks on your corn, start with a hot grill. Preheat it to medium-high. This heat helps create those nice charred lines. Turn the corn every few minutes. This way, it cooks evenly on all sides. Avoid leaving the corn in one spot too long. This can cause burning and uneven cooking. Use tongs to easily turn the ears. One common mistake is not oiling the corn enough. Make sure to coat it well with the marinade. Otherwise, it may stick to the grill. If it sticks, it can rip and spoil the look. You can play with spices to change the flavor. Try adding garlic powder or cumin for a twist. Fresh herbs like oregano or cilantro can also add depth. Want more heat? Add more cayenne pepper. Just remember, a little goes a long way. Start with a small pinch, then taste before adding more. When serving, keep it fun and simple. Place the grilled corn on a wooden board. Line it with parchment paper for a nice touch. Add lime wedges on the side for squeezing. This gives an extra kick of flavor. You can sprinkle more cilantro on top for color. If you use cheese, add it while the corn is warm. This way, it melts a bit and blends well. Pro Tips Choose Fresh Corn: Select ears of corn that are bright green with tightly wrapped husks for the best flavor and sweetness. Adjust Spice Levels: Feel free to modify the amount of cayenne pepper according to your heat preference. Start with less and add more if desired! Use a Grill Basket: If you're concerned about losing corn on the grill, consider using a grill basket for easier handling and cooking. Experiment with Toppings: Beyond cheese and cilantro, try adding a drizzle of crema or a sprinkle of chili lime seasoning for extra flavor! {{image_2}} You can change the flavor of your corn easily. Try different spice blends like garlic powder, cumin, or paprika. These spices add a unique twist. For toppings, squeeze fresh lime juice over the corn. You can also sprinkle more chili powder for heat. Fresh herbs like basil or parsley work well too. They add color and flavor. If you want a dairy-free option, skip the cheese. You can use nutritional yeast for a cheesy flavor. It’s a great choice for vegan diets. For gluten-free, this recipe is already safe. Just check all your spices for any hidden gluten. You can grill corn in many ways. If you don’t have a grill, use an oven. Preheat it to 400°F and place the corn in a baking dish. Cover it with foil and cook for 20 minutes. You can also use a stovetop grill pan. Heat it over medium-high heat and grill as you would outside. An air fryer is another great option. Preheat it to 400°F. Brush the corn with your marinade and place it in the basket. Cook for about 10 minutes, turning halfway through. The result is sweet, juicy corn with a nice char. To store leftover grilled corn, let it cool first. Place it in an airtight container. You can also wrap it in plastic wrap. Store it in the fridge. Grilled corn stays fresh for up to three days. When ready to eat, you can enjoy it cold or warm it up. Freezing corn on the cob is easy. First, cut the corn off the cob if you prefer. Wrap each piece tightly in foil or freezer bags. Label them with the date. Frozen corn can last up to six months. To reheat grilled corn, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Wrap the corn in foil and heat for 10-15 minutes. In the microwave, place the corn on a plate, cover with a damp paper towel, and heat for 1-2 minutes. This way, the corn stays juicy and delicious! The best way to grill corn is to start with fresh ears. Grilling gives a smoky flavor. First, husk the corn and remove all silk. Preheat your grill to medium-high heat. Brush the corn with a marinade for added taste. Place the corn directly on the grill. Turn it every few minutes. This helps cook it evenly. Grilling takes about 10 to 15 minutes. You can also boil or steam corn, but grilling adds a great char. Yes, you can make the marinade ahead of time. This saves time when you're ready to grill. Store the marinade in an airtight container. Keep it in the fridge. Use it within three days for the best flavor. If you want, prepare a larger batch. That way, you always have it ready to go. Just remember to whisk it again before using. You know the corn is done when it is tender. Look for nice grill marks on the kernels. The corn should be bright yellow. Poke a kernel with a fork to check tenderness. If it’s soft but still firm, it’s ready. Also, the smell will be sweet and smoky. If you baste it while grilling, it will have an even better taste. Enjoy your perfectly grilled corn! Grilling corn on the cob is simple and fun. We covered key ingredients and step-by-step grilling tips. You can enhance flavors and get creative with toppings. Remember to store leftovers properly. If you try variations, you can find your favorite taste. Follow these tips, and you’ll enjoy perfect grilled corn every time. Now, fire up the grill and impress your friends with delicious corn!$

Chili Lime Grilled Corn on the Cob

Deliciously grilled corn on the cob with a zesty chili lime 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
4 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 unit lime zest
2 units limes, juiced
to taste salt and pepper
1/4 cup crumbled queso fresco or cotija cheese
to taste fresh cilantro leaves for garnish

Instructions

Preheat your grill to medium-high heat.
In a small bowl, whisk together olive oil, chili powder, smoked paprika, cayenne pepper, lime zest, lime juice, salt, and pepper to create a flavorful marinade.
Brush the corn with the marinade, ensuring it’s well coated. Reserve some of the marinade for basting while grilling.
Place the ears of corn directly on the grill grates. Grill for about 10-15 minutes, turning frequently, until the corn is tender and has nice grill marks.
During the last few minutes of grilling, baste the corn with the reserved marinade for an extra kick of flavor.
Once done, remove the corn from the grill and let it cool slightly.
If using, sprinkle crumbled queso fresco or cotija cheese over the corn while it’s still warm.
Garnish with fresh cilantro leaves for added freshness and color.

Notes

Serve with lime wedges and extra cilantro for garnish.

Keyword chili lime, grilled corn, vegetarian