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To make Chili Lime Grilled Corn on the Cob, you need: - 4 ears of fresh corn, husked - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1 tablespoon lime juice - Zest of 1 lime - Salt to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients work together to create a taste that bursts with flavor. Fresh corn gives a sweet base. The oil helps the spices stick and adds richness. Chili powder and smoked paprika bring heat and depth. Lime juice and zest add a bright zing. Use salt to enhance all the flavors. If you want to boost the flavor even more, consider these optional ingredients: - Cotija cheese, crumbled - Hot sauce for extra heat - Ground cumin for warmth - Fresh lime slices for garnish - Avocado for creaminess These extras can transform your dish. Cotija cheese adds a salty, creamy layer. Hot sauce can turn up the heat. Ground cumin adds a nice warm note. Avocado offers a smooth texture that pairs well with corn. Choosing the right corn is key for this recipe. Here are some tips: - Look for ears that feel heavy and firm. - Check the husk for bright green color. - Peel back a little of the husk and check the kernels. They should be plump and shiny. - Avoid corn with dark spots or dry husks. Fresh corn makes a big difference. It should taste sweet and juicy. When you grill it, the flavors come alive. For the best results, try to use corn that is in season. You can find the Full Recipe for the complete steps to make this delicious dish. Start by gathering your ingredients. You will need: - 4 ears of fresh corn, husked - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1 tablespoon lime juice - Zest of 1 lime - Salt to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This mix of flavors gives the corn a tasty kick. Make sure your corn is fresh. It should feel firm and look bright in color. Preheat your grill to medium-high heat. While it warms up, mix the marinade. In a small bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, lime juice, lime zest, and salt. This marinade adds depth and flavor. Next, brush the corn ears with the marinade. Cover every part of the corn for the best taste. Place the corn on the grill grates. Grill the corn for about 10-15 minutes. Turn it occasionally. You want it to be charred and cooked through. When done, take the corn off the grill. Allow it to cool slightly. This step helps prevent burns. Once the corn cools a bit, brush it with any leftover marinade. This extra layer of flavor makes a big difference. Sprinkle fresh cilantro on top for a pop of color and taste. Serve the corn hot with lime wedges on the side. Squeezing lime juice over the corn enhances the flavor. Enjoy this delightful dish with friends and family. For the full experience, check out the Full Recipe! To get that perfect char on your corn, start with fresh ears. Choose corn with bright green husks and plump kernels. Preheat your grill to medium-high heat; this gives the corn those nice grill marks. Brush the corn well with your marinade for great flavor. Grill each ear for about 10-15 minutes. Turn them every few minutes to cook evenly. Watch for a nice golden brown color. You can switch up the marinade based on your taste. For a smoky flavor, add a bit of chipotle powder. Want something zesty? Mix in some orange juice and zest instead of lime. If you like it sweet, add a touch of honey to the olive oil. Each change will give you a new twist on the Chili Lime Grilled Corn. Serve your corn with lime wedges for an extra burst of flavor. It pairs well with grilled meats like chicken or steak. You can also serve it alongside fresh salads for a light meal. For a fun twist, top the corn with crumbled cheese or a drizzle of creamy sauce. You can find the full recipe to get all the details. Enjoy your flavorful experience! {{image_2}} Want a real kick? Add more chili powder or cayenne pepper to the marinade. It enhances the heat and brings out bold flavors. You can also sprinkle some red pepper flakes on top after grilling. This adds a nice crunch and extra spice. For a vegan twist, swap the olive oil with avocado oil. It keeps the rich flavor while remaining plant-based. You can also use a vegan butter spread instead of oil. Just melt it and mix in the spices. This keeps your dish creamy and tasty. No grill? No problem! You can make this dish in the oven or on the stovetop. For the oven, preheat to 400°F (200°C). Wrap the corn in foil with the marinade and bake for 25 minutes. If using a stovetop, use a grill pan. Heat it up, then cook the corn, turning until charred. These methods still give you that tasty chili lime flavor. For the full recipe, check out the details above. After enjoying your Chili Lime Grilled Corn on the Cob, store any leftovers properly. First, let the corn cool to room temperature. Wrap each ear tightly in plastic wrap or aluminum foil. This keeps the corn moist and tasty. Place wrapped corn in an airtight container. Store it in the fridge for up to three days. Avoid leaving corn out for long. Bacteria can grow quickly on cooked food. When you are ready to eat leftover corn, reheat it well. You can use the grill, microwave, or oven. For the grill, preheat it to medium heat. Unwrap the corn and place it on the grill. Heat for about five minutes, turning it often. For the microwave, place corn on a plate and cover it with a damp paper towel. Heat for one minute, then check if it’s warm. If not, heat for another 30 seconds. In the oven, preheat to 350°F. Wrap corn in foil and bake for 10-15 minutes. Always check to ensure it’s heated throughout. Freezing grilled corn is easy and a great way to preserve it. Start with cooked corn that has cooled. Cut the corn off the cob using a sharp knife. Place the kernels in a freezer-safe bag. Squeeze out as much air as possible before sealing. This prevents freezer burn. You can also freeze whole ears of corn. Wrap each ear tightly in plastic wrap. Then, place them in a freezer bag. Stored properly, grilled corn can last up to six months. When you are ready to use it, thaw it in the fridge overnight or use the microwave. Enjoy your corn later with all its bold flavors! This recipe makes it easy to savor each bite again. Grilling corn on the cob takes about 10 to 15 minutes. The corn needs time to get hot and charred. You should turn the corn every few minutes. This helps it cook evenly. Look for a nice golden color on the kernels. When they look perfect, they are ready to eat! Yes, you can make this recipe without a grill. You can use a stovetop grill pan instead. Heat the pan over medium-high heat. Cook the corn just like you would on a grill. You can also roast the corn in the oven. Wrap the corn in foil and bake at 400°F for about 25 minutes. Both methods will give you tasty corn! There are many great toppings for Chili Lime Grilled Corn. Here are a few ideas: - Crumbled cotija cheese for a salty flavor. - A sprinkle of chili flakes for extra heat. - A drizzle of honey for a touch of sweetness. - Sliced jalapeños for a spicy kick. - Fresh avocado for creaminess. Feel free to mix and match! You can create your own flavor explosion. Check out the Full Recipe for more tips and ideas. Grilling corn is simple and fun. We covered essential ingredients and tips for choosing fresh corn. You learned step-by-step instructions for grilling, finishing touches, and serving ideas. Variations include spicy options and vegan recipes. Also, we discussed how to store leftovers and reheat them. Grilled corn adds flavor to any meal. Try these tips, and enjoy great flavor today!

Chili Lime Grilled Corn on the Cob

Experience the bold flavors of summer with this Chili Lime Grilled Corn on the Cob recipe! Fresh corn is generously brushed with a zesty marinade of chili powder, smoked paprika, and lime before being grilled to perfection. Perfect as a side dish for your next barbecue! Ready in just 25 minutes, this dish will impress your guests and elevate your grilling game.
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Ingredients
  

4 ears of fresh corn, husked

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 tablespoon lime juice

Zest of 1 lime

Salt to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your grill to medium-high heat.

    In a small bowl, mix together the olive oil, chili powder, smoked paprika, garlic powder, lime juice, lime zest, and salt to create a marinade.

      Brush the corn ears generously with the marinade, ensuring even coverage.

        Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally until the corn is nicely charred and cooked through.

          Once cooked, remove the corn from the grill and let it cool slightly before handling.

            Brush with any remaining marinade and sprinkle with fresh cilantro.

              Serve hot with extra lime wedges on the side for squeezing.

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