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- 4 ears of fresh corn, husked - 2 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Juice of 1 lime - 1/4 cup crumbled cotija cheese - Fresh cilantro, chopped - Salt and pepper to taste When I think of summer, grilled corn comes to mind. The sweet, juicy kernels blend perfectly with zesty lime and spicy chili. Using fresh corn is key. Each ear bursts with flavor, especially when grilled. I prefer the taste of corn that is just off the cob. It has a natural sweetness that shines through. The olive oil in this recipe helps to create a beautiful char on the corn. It also adds a rich mouthfeel. The chili powder and smoked paprika give the corn a nice kick. Garlic powder adds depth to the flavor. The lime juice brightens everything up. You will love how the fresh cilantro gives a pop of color and taste. - Grill (or grill pan) - Mixing bowl - Whisk - Brush for coating - Tongs for handling corn Make sure you have a grill or grill pan ready. A good grill gets hot, which is what you want. A mixing bowl and whisk will help you combine the ingredients. The brush is vital for spreading the chili-lime mixture on the corn. Tongs will help you handle the corn safely on the grill. For the full recipe, check the section above. You'll see how these ingredients come together for a delightful summer treat. First, heat your grill to medium-high. A steady temperature helps cook the corn evenly. This step is key for great flavor. Aim for a grill temperature of about 400°F. Once hot, you can start grilling. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Add 1/2 teaspoon of garlic powder and the juice of 1 lime. Use a whisk to mix it all together. Make sure it's smooth and well-blended. This mixture gives the corn its bold flavor. Take 4 ears of husked corn and brush each one with the chili-lime mix. Make sure every kernel is coated for full flavor. Place the corn on the grill. Grill for 10-12 minutes, turning occasionally. Look for nice grill marks and tender kernels. This means your corn is done perfectly. Once grilled, use tongs to remove the corn from the grill. Let it cool for a couple of minutes. Sprinkle 1/4 cup of crumbled cotija cheese on each ear. The heat will melt the cheese slightly. Then, garnish with freshly chopped cilantro. This adds color and freshness. Serve the corn warm, with lime wedges on the side for an extra zing. You can find the full recipe in the earlier section. To get the best grill marks, keep the corn on the hot grill for a few minutes without moving it. This helps sear the kernels and create those beautiful lines. For gas grills, preheat for about 10 minutes. If you use charcoal, wait until the coals are glowing and ashy. This ensures even cooking and great taste. Feel free to add your favorite spices! Try cayenne for heat or cumin for warmth. You can also mix in smoked sea salt for a unique flavor. For toppings, consider adding sliced jalapeños, avocado slices, or a drizzle of hot sauce. These will take your corn to the next level! Arrange the grilled corn on a colorful platter. Add fresh cilantro sprigs for a pop of green. Serve lime wedges on the side. This not only looks great but also gives guests the option to add more citrus if they want. Enjoy your beautiful and delicious corn! {{image_4}} To make this corn vegan, you can easily swap out the cheese and butter. Instead of cotija cheese, use nutritional yeast. This adds a cheesy flavor without animal products. Nutritional yeast is a great source of protein and vitamins. You can mix it with lime juice for a zesty kick. If you like heat, add jalapeños or hot sauce to the corn. This adds a nice spicy kick. You can also adjust the levels of chili powder. Start with a little more if you want it hotter. Just be careful not to overpower the other flavors. Get creative with toppings from around the world. For a Latin twist, try adding avocado or salsa. These toppings enhance the fresh taste. If you want an Asian-style variation, consider using sesame oil and green onions. This gives the corn a unique flavor profile. To keep your chili lime grilled corn fresh, store it in the fridge. Wrap each ear tightly in plastic wrap or place it in an airtight container. This method helps keep moisture in. Leftover corn will stay fresh for up to three days. If you want to save it longer, you can freeze it. First, cut the corn off the cob. Then place the kernels in a freezer-safe bag. Remove as much air as you can before sealing. Frozen corn can last for up to six months. To reheat your corn, I suggest using the grill or a skillet. This helps retain moisture and flavor. Preheat your grill to medium heat. Place the corn on the grill for about 5 minutes, turning often. If you prefer the skillet, heat a small amount of olive oil over medium heat. Add the corn and cover it. Stir occasionally for about 5 minutes. This will keep the corn juicy and tasty. For a fun twist, grill the leftover corn with some extra chili lime sauce. This adds a burst of flavor and makes it feel fresh again. Enjoy your delicious corn! Yes, you can use frozen corn. Fresh corn gives the best taste and texture. Frozen corn is convenient, though. If using frozen corn, thaw it first. Drain any excess water before grilling. It may need a bit more time to cook. Aim for a nice char to enhance the flavor. You can easily cook the corn in the oven or on the stovetop. For the oven, set it to 400°F (200°C). Place the corn on a baking sheet and brush it with the chili-lime mix. Bake for about 20 minutes, turning halfway. For stovetop, use a grill pan. Heat it over medium-high heat and cook the corn for around 10 minutes, turning often. Cotija cheese is great but not the only option. Feta cheese works well for a salty bite. Parmesan can also work if you need a harder cheese. Each cheese brings its own flavor. Choose based on what you like or have on hand. To make it mild, use less chili powder. You can also skip the smoked paprika. For a spicy kick, add more chili powder or some cayenne pepper. Chopped jalapeños can boost the heat too. Always taste as you go to find your perfect balance. Chili Lime Grilled Corn is both tasty and nutritious. Each serving contains about 180 calories. It has 7 grams of fat, 24 grams of carbs, and 5 grams of protein. The corn is rich in fiber and vitamins. The cotija adds some calcium as well. Enjoy this dish as a healthy side! We covered all the steps to make delicious Chili Lime Grilled Corn. From picking fresh corn to adding your favorite toppings, this dish shines. Remember, grilling is not just about cooking. It’s about flavor and fun. Feel free to try variations. You can make it vegan or add some heat. Use leftovers wisely, too. Enjoy sharing this tasty treat at your next gathering. You'll impress everyone with your skills and creativity. Happy grilling!

73. Chili Lime Grilled Corn

Add a burst of flavor to your BBQ with Chili Lime Grilled Corn! This simple yet delicious recipe features fresh corn coated in a zesty chili-lime mix, grilled to perfection, and topped with crumbled cotija cheese and cilantro. Ready in just 25 minutes, it's the perfect side dish for your summer gatherings. Click to explore this easy recipe and impress your guests with an unforgettable taste!
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Ingredients
  

4 ears of fresh corn, husked

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Juice of 1 lime

1/4 cup crumbled cotija cheese (substitute feta if preferred)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Begin by preheating your grill to medium-high heat, ensuring it reaches a steady temperature for even grilling.

    In a small mixing bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper. Whisk the mixture together until it is well blended and smooth.

      Take each ear of corn and use a brush to evenly coat it with the chili-lime mixture, ensuring that every kernel is sufficiently covered to absorb the flavors.

        Once the grill is hot, carefully place the corn directly onto the grill grates. Grill the corn for 10-12 minutes, turning it occasionally to achieve an even char. Look for golden grill marks and tender kernels as indicators of doneness.

          After grilling, use tongs to carefully remove the corn from the grill and allow it to cool for a couple of minutes.

            While the corn is still warm, generously sprinkle the crumbled cotija cheese over each ear, allowing it to melt slightly from the heat.

              For a pop of freshness and vibrant color, garnish the grilled corn with freshly chopped cilantro.

                Serve the corn warm, with additional lime wedges on the side for those who enjoy an extra zing of citrus.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Arrange the corn on a wooden platter and garnish with extra cilantro sprigs. Serve with lime wedges for a visually appealing and delicious side dish.