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- 4 ears of sweet corn, husked - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Zest and juice of 1 fresh lime - 1/4 cup cotija cheese, crumbled (or substitute with feta cheese) - A handful of fresh cilantro, finely chopped, for garnish - Sea salt and freshly ground black pepper, to taste - Lime wedges for serving - Additional spices for enhanced flavor Fresh sweet corn tastes better. It is sweet, juicy, and crisp. When you bite into it, you get a burst of flavor. Fresh lime adds brightness. Its zesty notes enhance the corn’s sweetness. Using fresh spices gives the dish depth. Spices like chili powder and smoked paprika add heat and smokiness. They make this dish exciting and full of life. When you use fresh ingredients, you create a dish that sings with flavor. You can check out the Full Recipe for more details on making Chili Lime Corn on the Cob. - Preheat your grill to medium-high heat. This is key for great charring. - In a small bowl, mix together the olive oil, chili powder, garlic powder, smoked paprika, lime zest, lime juice, sea salt, and black pepper. Whisk until smooth. This will be your chili lime dressing. - Take each ear of corn and coat it with about half of the dressing. Make sure all sides get flavor. - Place the corn on the grill. Cook for 10-12 minutes. Turn the corn every few minutes. You want nice char marks and tender kernels. - After grilling, remove the corn using tongs. Brush the rest of the chili lime dressing on each ear. This adds even more flavor. - While still hot, sprinkle crumbled cotija cheese on the corn. It will stick well to the dressing. - Finally, garnish with chopped cilantro. This adds a fresh touch. For a full recipe, check out the detailed instructions in the article. - To grill corn perfectly, soak the ears in water for 30 minutes. This helps keep them moist. - Use a medium-high heat for the grill. A hot grill gives you the best char. - Turn the corn every few minutes. This ensures all sides cook evenly and get that nice char. - Avoid cooking corn for too long. Overcooking makes it tough. Aim for 10-12 minutes on the grill. - Pair your chili lime corn with grilled chicken or fish. The flavors complement each other well. - Serve the corn on a rustic wooden board. It adds a nice touch to your summer table. - Add lime wedges on the side. Guests can squeeze extra lime juice on their corn. - For a pop of color, sprinkle more cilantro on top when serving. - For the perfect char, don’t rush. Let the corn sit on the grill for a few moments. - Make sure to coat the corn well with the dressing before grilling. This helps the cheese stick later. - If using cotija cheese, sprinkle it on while the corn is hot. The heat helps it adhere better. - Don’t forget to brush on more dressing after grilling. It boosts the flavor and keeps it moist. For more details on creating this dish, check out the Full Recipe. {{image_4}} To add heat, I love mixing in jalapeños. You can chop them finely and sprinkle them on top. You can also drizzle hot sauce over the corn for a spicy kick. Try using different chili powders like chipotle or cayenne for unique flavors. For a tasty twist, experiment with different cheeses. Feta adds a tangy bite, while Parmesan gives a nutty flavor. You can also mix in fresh herbs like basil or mint. These add brightness and depth to the dish. If you can't grill, try oven-roasting the corn. Preheat your oven to 400°F (200°C). Wrap the corn in foil and roast for about 20-25 minutes. You can also use a stovetop grill pan. Heat it over medium heat and follow the same cooking steps. Both methods create delicious results! For more detailed steps, check the Full Recipe. To keep leftover chili lime corn fresh, refrigeration is key. First, let the corn cool down. Then, wrap each ear in plastic wrap. This keeps moisture in and prevents it from drying out. You can also place the corn in an airtight container. This method protects the corn from strong smells in the fridge. When reheating, aim to keep the flavor intact. The best way is to use a grill. Preheat the grill to low. Place the corn on the grill for about 5 minutes, turning it often. This method revives the corn’s juicy taste. If you prefer the microwave, wrap the corn in a damp paper towel. Heat it for 30 seconds to 1 minute. Check often to avoid overcooking. For freezing, first, let the corn cool completely. Wrap each ear in plastic wrap. Then, place the wrapped corn in a freezer bag. Remove as much air as possible before sealing. When you're ready to enjoy it, take the corn out of the freezer. Thaw it in the fridge overnight. To reheat, follow the grilling method mentioned earlier. This helps bring back the fresh flavors. Chili lime corn on the cob is a delightful summer dish. It features sweet corn slathered in a spicy and tangy dressing. The mix of chili powder and fresh lime juice gives it a vibrant kick. This dish tastes bright and zesty, making it perfect for barbecues. The cotija cheese adds a creamy texture, balancing the spice. Fresh cilantro on top adds color and a fresh taste. Together, these flavors create a fun and tasty side dish. Yes, you can easily make this dish vegan. Instead of cotija cheese, use a plant-based cheese or skip it entirely. You can also replace the olive oil with avocado oil for a similar flavor. This way, you keep the dish tasty while making it dairy-free. Enjoy the zesty flavors without the cheese if you prefer. It still tastes great with the chili lime dressing. To boost the flavor, try adding more chili powder for extra heat. You can also mix in some cayenne pepper for a spicy kick. Squeeze more lime juice over the corn just before serving for added brightness. For a smoky twist, consider using smoked chili powder instead of regular. You can also add fresh herbs, like basil or mint, to create new flavor layers. Each change can make your corn on the cob even more exciting. This article shared a simple, tasty recipe for chili lime corn on the cob. You learned about essential and optional ingredients, the benefits of fresh items, and step-by-step cooking instructions. I also included tips for serving and common mistakes to avoid. Fresh, flavorful corn elevates your meals, while variations keep it exciting. Enjoy experimenting with this dish, making it your own, and sharing it with others. Happy grilling!

Chili Lime Corn on the Cob

Elevate your summer barbecues with this Chili Lime Zesty Corn on the Cob recipe that bursts with flavor! In just 20 minutes, learn how to grill sweet corn to perfection, smother it in a delicious chili lime dressing, and finish it off with crumbled cotija cheese and fresh cilantro. Perfect as a side dish or a tasty snack! Click to explore this quick and easy recipe that will impress your guests and awaken your taste buds!
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Ingredients
  

4 ears of sweet corn, husked

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Zest and juice of 1 fresh lime

1/4 cup cotija cheese, crumbled (or substitute with feta cheese)

A handful of fresh cilantro, finely chopped, for garnish

Sea salt and freshly ground black pepper, to taste

Instructions
 

Preheat your grill to medium-high heat for optimal charring of the corn. If utilizing a stovetop grill pan, set it over medium heat and allow it to warm up.

    In a small mixing bowl, combine the extra virgin olive oil, chili powder, garlic powder, smoked paprika, lime zest, lime juice, sea salt, and black pepper. Whisk together until well blended. This vibrant mixture will serve as your tantalizing chili lime dressing.

      Evenly coat each ear of husked corn with approximately half of the chili lime dressing, ensuring every kernel is saturated with flavor.

        Carefully place the corn directly onto the grill. Cook for 10-12 minutes, turning the corn occasionally so that all sides develop a slight char and the kernels become tender.

          Once the corn is grilled to perfection, use tongs to remove it from the grill. Immediately brush the remaining chili lime dressing generously over each cob for an extra kick of flavor.

            While the corn is hot, generously sprinkle the crumbled cotija cheese on top. The heat will help the cheese adhere beautifully to the dressing.

              To finish, garnish the corn with freshly chopped cilantro, adding a touch of brightness and color to the dish.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the corn on a rustic wooden board or bright platter. You can add lime wedges on the side for an extra citrus boost and sprinkle more cilantro for a lovely garnish. Enjoy!