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- 4 fresh ears of corn, husked - 1/4 cup unsalted butter, softened - 2 tablespoons fresh lime juice - 1 teaspoon lime zest - 1 tablespoon chili powder (adjust to taste) - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper In this recipe, fresh corn is the star. The sweetness of the corn pairs well with the other flavors. The unsalted butter adds creaminess, while lime juice and zest bring a bright, tangy taste. Chili powder adds heat and depth, making this dish exciting. - Crumbled cotija cheese - Chopped cilantro Cotija cheese adds a salty kick that balances the sweet corn. Chopped cilantro gives a fresh, herbaceous note. Together, they make each bite more complex and flavorful. - Additional seasonings - Different cheese options Feel free to get creative! You can add more spices if you want extra heat. You can also try other cheeses, like feta or Parmesan, for a different taste profile. For the full recipe, check out the details above. First, we need to boil the corn. Fill a large pot with water and bring it to a boil. Once boiling, add the husked corn. Cook it for about 5 to 7 minutes, or until it's tender. The corn should be bright and easy to pierce with a fork. After cooking, carefully remove the corn from the water. Let it cool slightly on a plate or cutting board. Cooling helps you handle the corn without burning your fingers. Next, we mix up the chili lime butter. In a medium bowl, add the softened butter. Pour in the fresh lime juice and lime zest. Then, sprinkle in the chili powder, garlic powder, salt, and black pepper. Use a fork to mix everything until well blended. If you like it spicier, add more chili powder. Taste the mixture to find the right balance for you. Now, we grill the corn. Start by preheating your grill or grill pan over medium-high heat. While it heats, take the cooled corn. Brush or rub the chili lime butter generously over each ear. Make sure to get it into the nooks for a full flavor. Once the grill is hot, place the buttered corn on it. Cook for 3 to 4 minutes, turning occasionally. Look for nice grill marks and a bit of char. This adds extra flavor. After grilling, remove the corn and top it with crumbled cotija cheese and chopped cilantro. Serve it hot, and if you like, add lime wedges for a fresh burst. You can find the full recipe above for more details! Using fresh ingredients makes a big difference. Choose sweet corn that is bright and firm. Fresh lime juice gives a zesty kick. You can adjust the chili powder to fit your taste. If you like it spicy, add more! Garlic powder adds depth. A pinch of salt and pepper brings the flavors together. If you don’t want to grill, you can boil or roast the corn. Boiling takes about 5 to 7 minutes. For roasting, place the corn in the oven at 400°F for 20-25 minutes. Make sure to turn the corn for even cooking. This helps it cook all the way through and develop nice flavors. This corn pairs well with grilled meats or fresh salads. You can also serve it with rice or beans for a complete meal. For a fun touch, serve the corn on a wooden board. Add lime wedges for extra zest. You can also sprinkle some extra cotija cheese on top for a beautiful finish. Want a twist? Try adding diced tomatoes or avocado for color and taste! {{image_2}} If you love heat, you can boost the spice level. Add more chili powder to the butter mix. You can also use hot sauce for a zesty kick. Just a few drops can make a big difference. Adjust the amount to fit your taste. Enjoy the extra flavor with every bite! For a vegetarian twist, think about cheese alternatives. You can use feta or vegan cheese instead of cotija. You can also add toppings like avocado or diced tomatoes. Fresh herbs like basil or parsley can add a nice touch too. Mix and match to create your perfect corn on the cob! Change up the herbs and spices based on what’s fresh. In spring, try adding fresh dill or chives for a light taste. In summer, basil brings a sweet note. In fall, add smoked paprika for warmth. Winter is great for a touch of rosemary or thyme. These small changes keep the dish exciting all year long. To keep your corn fresh, store it in the fridge. Wrap each ear in plastic wrap. This keeps the moisture in and prevents the corn from drying out. You can also place the corn in an airtight container. It will last for up to three days. When you're ready to eat, just reheat it. For reheating, the microwave is quick and easy. Place the corn on a microwave-safe plate. Cover it with a damp paper towel. Heat for one to two minutes. Check if it's warm enough. You can also reheat it on the grill for a few minutes. This will bring back some of the grilled flavor. If you want to save corn for later, freezing is a good choice. First, cook the corn as usual. Let it cool completely. Then, wrap each ear tightly in plastic wrap. Place the wrapped corn in a freezer bag. Be sure to remove as much air as possible. It can last for up to six months in the freezer. When you're ready to use it, take the corn out of the freezer. Thaw it in the fridge overnight. You can also use the microwave for quick thawing. After thawing, reheat it using the grill or microwave. This will help regain some of that tasty flavor from the grill. Boil corn on the cob for 5-7 minutes. This time makes it tender and sweet. If you want a bit more bite, reduce the time slightly. After boiling, let the corn cool for a moment before handling. Yes, you can prepare the corn ahead of time. Boil the corn and let it cool. Store it in the fridge for up to a day. When you are ready to grill, brush on the chili lime butter. Grill for a few minutes to heat through. This method saves time and keeps the flavor fresh. If cotija cheese is not available, try feta cheese or queso fresco. Both have a similar crumbly texture. You can also use shredded cheddar for a different taste. Just remember to adjust the amount to your liking. This blog post detailed how to make delicious chili lime corn. We covered fresh ingredients, including corn, spices, and cheese. You learned step-by-step instructions and tips for grilling and flavor enhancement. We also explored variations for spice lovers and vegetarians. Finally, we discussed storage options for leftovers. Enjoy making this recipe as a tasty treat. With simple steps and tasty options, you can impress anyone!

Chili Lime Corn on the Cob

Indulge in the vibrant flavors of Zesty Chili Lime Corn on the Cob with this easy recipe! Perfect for summer barbecues, this dish combines fresh corn, zesty lime, and a kick of chili for a mouthwatering treat. Discover how to grill corn to perfection and elevate it with rich butter, cotija cheese, and cilantro for a stunning presentation. Click to explore this delicious recipe and bring zest to your next meal!
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Ingredients
  

4 fresh ears of corn, husked

1/4 cup unsalted butter, softened

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 tablespoon chili powder (adjust to taste)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Crumbled cotija cheese (for topping)

Fresh cilantro, chopped (for garnish)

Instructions
 

Begin by bringing a large pot of water to a boil. Add the husked corn and cook for about 5-7 minutes, or until tender. Remove corn from water and let it cool slightly.

    In a medium bowl, combine the softened butter, lime juice, lime zest, chili powder, garlic powder, salt, and black pepper. Mix until well blended.

      Once the corn is cool enough to handle, use a brush or your hands to generously coat the corn with the chili lime butter mixture, making sure to get it in all the nooks and crannies.

        Preheat a grill or grill pan over medium-high heat. Place the butter-coated corn on the grill and cook for approximately 3-4 minutes, turning occasionally until you see grill marks and the corn is heated through.

          Remove the corn from the grill and immediately sprinkle with crumbled cotija cheese and chopped cilantro.

            Serve hot with additional lime wedges on the side for an extra burst of flavor.

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