Chili Lime Corn on the Cob

$For this tasty chili lime corn on the cob, you need: - 4 ears of fresh corn, husked - 3 tablespoons lime juice - 1 teaspoon chili powder (adjust to taste) - 1/2 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons butter, melted - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I always prefer fresh corn for this recipe. Fresh corn has a sweet, crisp taste that frozen corn can't match. When you bite into fresh corn, the juices burst with flavor. This makes it perfect for grilling! If you can’t find fresh corn, frozen corn works too, but it won’t have the same texture. You may want to thaw it first. Want to mix it up? You can try different spices. Here are a few ideas: - Use lime zest for more lime flavor. - Swap chili powder with cayenne for extra heat. - Add parmesan cheese for a cheesy twist. - Try fresh herbs like basil or parsley for a unique taste. Feel free to get creative! This recipe is all about flavor and fun. Check out the Full Recipe for more details. Start by husking the corn. You need to remove the outer layers and silk fully. Make sure no strands remain. This step is key for even cooking. After husking, rinse the corn under cold water. This cleans any remaining dirt. Next, mix the spices. In a small bowl, combine lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This mix gives the corn a bold flavor. Adjust the chili powder to suit your taste. Preheat your grill to medium-high heat. Aim for about 400°F (200°C). While the grill heats, brush the melted butter over each corn ear. Make sure to coat every side. Then, sprinkle the spice mix evenly on the corn. Now it’s time to grill! Place the corn directly on the grill. Cook it for about 10-15 minutes. Turn the corn every few minutes. Look for nice grill marks and tender kernels. Once done, remove the corn from the grill. For the best results, always preheat your grill. This helps the corn cook evenly. Don’t rush the cooking time. Allow the corn to get those delicious grill marks. If you want a smoky flavor, use soaked wood chips on the grill. You can also wrap corn in foil for softer results. Lastly, fresh cilantro adds a nice touch. Garnish with it after grilling. Serve with lime wedges for a zesty finish. For the complete recipe, check out the Full Recipe section. To make the flavor pop, use fresh lime juice. Fresh juice brightens the dish and adds zest. You can also mix in some cilantro or other herbs for added depth. If you like heat, add more chili powder. A sprinkle of cheese at the end can boost richness too. Grill the corn on medium-high heat. This helps get those nice grill marks. Turn the corn every few minutes for even cooking. Keep an eye on the corn so it doesn’t burn. For extra flavor, soak the corn in water for about 30 minutes before grilling. This makes it juicier. Avoid grilling corn with the husks still on. The husks trap steam and won’t let the corn cook properly. Don’t skip the butter. It helps the spices stick and adds flavor. Finally, don’t rush the process. Take your time to get the corn perfectly grilled. For the full recipe, check out the instructions above. {{image_2}} To make your corn extra spicy, you can add more chili powder. I sometimes mix in diced jalapeños for a kick. Simply toss them with the corn before grilling. This adds heat and flavor. You can also sprinkle cayenne pepper on top after grilling for an extra punch. If you love cheese, try adding cotija or feta. After grilling, sprinkle the cheese on the hot corn. The heat will melt the cheese a bit and create a creamy texture. You can also mix cheese into the spice blend before brushing it on the corn. This gives the corn a rich, savory flavor that pairs well with the lime. For a vegan twist, swap butter for olive oil. Brush the corn with olive oil before adding your spice mix. This keeps the corn moist and adds a nice taste. You can also skip the cheese or use a dairy-free alternative. The flavors still shine through, and everyone can enjoy this tasty dish! For the full recipe, check out the Chili Lime Corn on the Cob section above. Enjoy exploring these fun variations! To store leftover corn, let it cool first. Place the corn in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, make sure to seal it well. When ready to eat, reheat the corn in the microwave. Place it on a microwave-safe plate. Heat for 1-2 minutes, or until hot. You can also grill it again for a few minutes. This helps to bring back some of that delicious char. To freeze chili lime corn, wrap each ear tightly in plastic wrap. Then place them in a freezer bag. They can stay frozen for up to six months. When you want to use them, thaw in the fridge overnight. Then, grill or reheat as you like. This way, you can enjoy this tasty treat anytime! For the full recipe, you can always refer back to the main article. It takes about 10-15 minutes to grill corn on the cob. Start by preheating your grill to medium-high heat, around 400°F. Place the husked corn directly on the grill. Turn it occasionally. This way, you get even cooking and nice grill marks. You will know it’s done when the kernels are tender. Yes, you can make this recipe without a grill. You can boil or bake the corn instead. If boiling, cook the corn in salted water for 5-7 minutes. For baking, wrap the corn in foil and bake at 400°F for about 25 minutes. You can still use the same chili lime topping for flavor. Chili lime corn on the cob pairs well with many dishes. You can serve it with grilled meats, like chicken or steak. It also goes great with tacos or salads. For a full meal, add rice or beans. Don't forget to serve lime wedges for extra zing! Don’t miss the full recipe for complete instructions. This post covered the best ways to prepare corn on the cob. We explored ingredients, including fresh versus frozen corn. You learned grilling steps, tips for flavor, and common mistakes to avoid. Variations like spicy or cheesy corn add fun twists. Proper storage keeps leftovers tasty for later use. In conclusion, with these easy tips, you'll enjoy delicious grilled corn every time. Get creative and make it your own!$

Elevate your summer cookouts with this delicious Chili Lime Corn on the Cob recipe! Perfectly grilled to juicy perfection and coated in a zesty chili-lime blend, this dish is a must-try. With simple ingredients and easy steps, you'll be serving up unforgettable flavors in no time. Discover how to make this vibrant side dish that everyone will love.

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Ingredients

4 ears of fresh corn, husked

3 tablespoons lime juice

1 teaspoon chili powder (adjust to taste)

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter, melted

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your grill to medium-high heat (about 400°F or 200°C).

Husk the corn, removing all silk and husks.

In a small bowl, mix together the lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Brush the melted butter generously over each ear of corn.

Sprinkle the spice mix evenly over the corn, coating all sides well.

Place the corn directly on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is tender and has nice grill marks.

Once grilled, remove the corn from the grill and garnish with fresh chopped cilantro.

Serve hot with lime wedges on the side for extra zest!

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