Chili Lime Grilled Corn

$- 4 ears of corn, husked - 2 tablespoons olive oil - 2 tablespoons unsalted butter, melted - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Juice of 2 limes - Zest of 1 lime - 1/2 teaspoon garlic powder - Salt, to taste - Fresh cilantro, chopped, for garnish - Cotija cheese, crumbled (optional) If you don't have fresh corn, you can use frozen corn. Just thaw it first. For olive oil, you can swap it with canola oil or vegetable oil. If you want a dairy-free option, use a plant-based butter instead of unsalted butter. You can skip cotija cheese or use feta cheese as a substitute. Add fresh lime wedges for extra zing. You can also sprinkle some chili flakes for heat. If you love herbs, try adding fresh parsley instead of cilantro. These garnishes can enhance the flavor and look of your dish. {{ingredient_image_1}} Start by husking the corn. Remove all the green leaves and silk. Rinse the corn under cold water and pat it dry with a towel. This step is important to ensure your corn gets a good grill. Next, mix the marinade. In a small bowl, combine the olive oil, melted butter, chili powder, smoked paprika, lime juice, lime zest, garlic powder, and salt. Stir it well until it blends nicely. This marinade adds a burst of flavor. Now, brush the marinade over the corn. Make sure each ear is well-coated. This helps the flavors stick while grilling. Preheat your grill to medium-high heat. Once hot, place the corn directly on the grill grates. Grill the corn for 8-12 minutes. Turn it every 2-3 minutes. You want it to be charred in spots and tender. This charring adds a nice smoky taste. When the corn is done, take it off the grill. For an extra flavor kick, brush any leftover marinade over the hot corn. Finally, sprinkle crumbled cotija cheese and chopped cilantro on top. This step is optional but adds great taste and color. Serve on a wooden board with lime wedges for a fun look! Grilling corn is easy and fun. Start by preheating your grill to medium-high heat. Make sure the corn is clean and dry. Place the corn directly on the grill. This gives it those nice grill marks. Turn the corn every 2-3 minutes. This helps it cook evenly. To get the best char, grill the corn for 8-12 minutes. You want some parts to be golden and slightly burnt. This adds a great flavor. If you see good char, it’s ready. You can also brush more marinade on while it grills. This keeps it moist and tasty. To make the flavor pop, use the marinade well. Mix olive oil, butter, and spices. Lime juice and zest add brightness. Garlic powder gives it depth. If you like cheese, sprinkle cotija on top. Fresh cilantro adds a burst of color and flavor. Serve with lime wedges for extra zing. Pro Tips Choose Fresh Corn: Select ears of corn that are bright green and tightly wrapped in husks for the best flavor and sweetness. Marinate Longer: If time allows, let the corn marinate in the chili-lime mixture for 30 minutes to an hour for deeper flavor penetration. Use a Grill Basket: If you're worried about the corn falling through the grill grates, use a grill basket to keep them secure while cooking. Experiment with Toppings: Besides cotija cheese, try adding a sprinkle of chili flakes or a drizzle of hot sauce for an extra kick. {{image_2}} If you want to kick up the heat, add more chili powder. You can use cayenne pepper for an extra spicy punch. Mix in one teaspoon of cayenne with the other spices. This makes a zesty treat for those who love heat. You can also sprinkle some hot sauce on top after grilling. It adds a nice layer of flavor. To make this dish vegan, skip the butter. Use extra olive oil instead. The marinade will still taste great without butter. You can also add a splash of lime juice for more tang. This version keeps all the flavor while being plant-based. It’s perfect for your vegan friends. For a Southwest twist, add some spices like cumin and paprika. Mix in one teaspoon of ground cumin with the marinade. You can also top the corn with diced tomatoes and avocado after grilling. This adds freshness and brings a fun vibe to your summer cookouts. The mix of flavors will surely impress your guests! To store leftover corn, let it cool first. Wrap each ear tightly in plastic wrap or foil. Place it in an airtight container or a resealable bag. This keeps the corn fresh for up to three days in the fridge. To reheat, you can use the grill or the microwave. For the grill, heat it to medium-low. Grill the corn for about 5 minutes, turning occasionally. For the microwave, place the corn on a plate. Cover it with a damp paper towel and heat for 1-2 minutes. Check if it's hot enough before serving. You can freeze grilled corn if you won’t eat it soon. First, let it cool completely. Wrap each ear in plastic wrap, then in foil. Place the wrapped corn in a freezer-safe bag. It can stay frozen for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use frozen corn. Just thaw it first before grilling. Fresh corn tastes best, but frozen can work. If using frozen, soak it in warm water for a few minutes. This helps to heat it evenly. You know the corn is done when it turns bright yellow and has char marks. Grill it for about 8-12 minutes. Turn it every few minutes for even cooking. The kernels should feel tender when you poke them with a fork. Chili lime grilled corn pairs well with many dishes. Here are some great ideas: - Tacos or burritos - Grilled meats like chicken or steak - Fresh salads with avocado - Rice dishes, like cilantro lime rice - Beans or bean salads These options will enhance your meal and make it more fun! This guide covered everything you need for making grilled corn. We looked at the ingredients, possible substitutes, and garnishes to suit your taste. The step-by-step instructions made grilling simple and fun. You learned tips to get the best char and enhance flavors. Variations offered spicy and vegan choices. Finally, we discussed how to store leftovers and answered common questions. Grilled corn is easy to make and brings joy to any meal. Enjoy your cooking!$

Grilled corn on the cob brushed with a zesty chili lime marinade.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine Mexican

Servings 4

Calories 150 kcal

Ingredients

4 ears corn, husked
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 teaspoon chili powder
1 teaspoon smoked paprika
2 limes juice of
1 lime zest of
0.5 teaspoon garlic powder
to taste salt
to taste fresh cilantro, chopped, for garnish
optional cotija cheese, crumbled

Instructions

Preheat your grill to medium-high heat.
Prepare the corn by removing the husks and silk. Rinse the ears of corn and pat them dry.
In a small bowl, combine olive oil, melted butter, chili powder, smoked paprika, lime juice, lime zest, garlic powder, and salt. Mix well to create a marinade.
Brush the marinade generously over each ear of corn, ensuring they are well coated.
Place the corn directly on the grill grates and grill for about 8-12 minutes, turning every 2-3 minutes. The corn should be charred in spots and tender.
Once cooked, remove the corn from the grill. For extra flavor, brush any remaining marinade over the hot corn.
If desired, sprinkle crumbled cotija cheese and chopped cilantro over the grilled corn before serving.

Notes

Serve the corn on a wooden board or a large platter. Add lime wedges and a small bowl of extra cotija cheese on the side for a colorful presentation!

Keyword chili lime, grilled corn, vegetarian