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To make Chili Lime Grilled Corn on the Cob, you need fresh, simple ingredients. Here’s what you’ll need: - 4 ears of corn, husked - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Zest and juice of 2 limes - Salt to taste - Fresh cilantro, chopped (for garnish) - Cotija cheese, crumbled (optional) Each ingredient adds flavor and joy to the dish. The corn gives a sweet crunch. The spices bring heat and depth. Lime juice brightens everything up. You can also add cilantro and Cotija cheese for extra zest and creaminess. Use fresh corn for the best taste. Enjoy gathering these ingredients as part of your cooking fun! Start by preheating your grill to medium-high heat. This step is key. A hot grill gives the corn a nice char and helps lock in the flavors. Next, take your ears of corn and husk them. Make sure to remove all the silk strands. Rinse the corn under cold water to clean it. After rinsing, pat the corn dry with a towel. This helps the chili lime mixture stick better. In a small bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, lime zest, lime juice, and a pinch of salt. Mix until everything is well combined. This mixture brings bright flavors to the corn. Now, take your brush and coat each ear of corn with the chili lime mixture. Make sure you cover all sides. This ensures every bite is packed with flavor. Place the coated corn on the grill. Close the lid and grill for about 10 to 15 minutes. Turn the corn occasionally. You want it to be tender and slightly charred for the best taste. Once the corn is done, carefully remove it from the grill. Sprinkle some chopped cilantro on top. If you like, add crumbled Cotija cheese for extra flavor. Serve the corn hot and enjoy the delicious burst of flavors! Grilling corn is simple and fun. Start with a hot grill at medium-high heat. This helps the corn cook evenly. You can soak the corn in water for 30 minutes before grilling. This keeps it moist and adds flavor. Make sure to turn the corn every few minutes. This way, all sides get nice grill marks and a good char. Choosing fresh corn is key to great taste. Look for ears with bright green husks. The silk should be golden and slightly sticky. If the kernels feel plump and firm, you have a winner! Press a kernel; it should pop easily. If it does not, it may be old. Fresh corn has a sweet smell, which is a good sign. You might want to change the spice level to fit your taste. If you love heat, add more chili powder. For milder corn, cut back on spices. You can also try adding fresh diced jalapeños to the chili lime mix. Taste as you go. This way, you can find the perfect balance for your dish. {{image_2}} Want more heat? Add jalapeño! Chop one or two fresh jalapeños. Mix them into your chili lime blend. This gives a nice kick to your corn. It adds a zesty flavor that pairs well with lime. You can adjust the amount based on your taste. No cheese? No problem! Omit the Cotija cheese for a dairy-free dish. The chili lime mix is full of flavor on its own. You can also add avocado slices as a topping. This keeps the dish fresh and creamy without dairy. Try new flavors to keep things exciting! Here are some ideas: - Garlic Herb: Add fresh herbs like parsley and basil. - Smoky BBQ: Use BBQ sauce instead of the chili lime mix. - Sweet & Spicy: Mix in honey or agave for a sweet twist. These options let you customize your grilled corn to your liking. Enjoy experimenting with different tastes! To store leftover grilled corn, let it cool first. Wrap each ear in plastic wrap. You can also place it in an airtight container. This keeps the corn fresh for up to three days in the fridge. Reheat your corn on the grill for the best flavor. Heat it over medium heat for about five minutes. You can also use a microwave. Wrap the corn in a damp paper towel and heat for one to two minutes. To freeze grilled corn, first, cut the kernels off the cob. Place the kernels in a freezer bag. Remove as much air as possible and seal. You can freeze them for up to six months. When ready to use, thaw in the fridge overnight. Yes, you can! Preheat your oven to 400°F. Husk the corn and coat it with the chili lime mixture. Wrap each ear of corn in foil. Place them on a baking sheet. Bake for about 25-30 minutes. This method gives you a similar tasty flavor. Grilled corn pairs well with many sides. Here are some great options: - Black bean salad - Grilled chicken - Guacamole and chips - Coleslaw - Rice dishes These sides bring balance and enhance the meal. The corn is ready when it turns bright yellow and is tender. You can check by piercing a kernel with a fork. If it’s juicy and soft, it’s done! Also, look for slight char marks, which add great flavor. Grilling corn is simple and fun. We explored fresh ingredients, tasty spices, and easy steps. You learned how to prepare, grill, and serve corn with flair. Remember to experiment with flavors and adjust spice levels to suit your taste. Enjoying grilled corn with family or friends makes the dish even better. Store leftovers properly to keep them fresh. Try these tips and variations for a delicious meal. Dive in, and experience all the wonderful flavors that grilled corn has to offer!

Chili Lime Grilled Corn on the Cob

Elevate your summer cookouts with this mouthwatering Chili Lime Grilled Corn on the Cob recipe! With just a few simple ingredients, you can create a flavor explosion that will impress your friends and family. Learn how to prepare and grill corn to perfection, all while adding a zesty kick. Click through to explore this easy, tasty recipe and make your next BBQ unforgettable! Enjoy vibrant flavors and simple steps!
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Ingredients
  

4 ears of corn, husked

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Zest and juice of 2 limes

Salt to taste

Fresh cilantro, chopped (for garnish)

Cotija cheese, crumbled (optional)

Instructions
 

Preheat the Grill: Preheat your grill to medium-high heat.

    Prepare the Corn: Husk the corn and remove all silk strands. Rinse corn under cold water and pat dry.

      Make the Chili Lime Mixture: In a small bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, lime zest, lime juice, and salt until well combined.

        Coat the Corn: Brush the chili lime mixture generously over each ear of corn, making sure they're well coated.

          Grill the Corn: Place the corn on the grill. Close the lid and grill for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred.

            Garnish and Serve: Once done, remove the corn from the grill. Sprinkle with chopped cilantro and crumbled Cotija cheese, if desired. Serve hot and enjoy the burst of flavors!

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