Go Back
- 4 ears of fresh corn, husked - 1/4 cup mayonnaise - 2 tablespoons sour cream - Zest of 1 lime - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon garlic powder - Salt to taste - Crumbled feta cheese or Cotija cheese - Fresh cilantro, chopped - Large pot for boiling - Medium-sized mixing bowl - Grill or grill pan - Brush for sauce application First, you need to husk the corn. Remove the green outer leaves and silk threads. Once cleaned, fill a large pot with water. Bring the water to a boil. Add the husked corn and boil for about 5-7 minutes. This step makes the corn tender and sweet. After boiling, take the corn out and let it cool for a few minutes. While the corn cools, grab a medium bowl. In this bowl, mix together the mayonnaise, sour cream, lime zest, and lime juice. Add the chili powder, smoked paprika, garlic powder, and salt to taste. Use a whisk or spoon to combine everything until smooth. This sauce adds a zesty kick to the corn. Now it’s time to grill! Preheat your grill or grill pan to medium-high heat. Take the cooled corn and spread the chili lime sauce over each ear. Make sure to coat it well. Place the corn on the grill, turning it every few minutes. Grill for about 5-10 minutes. You want nice char marks and heated corn. Once done, take the corn off the grill. Let it cool for a minute. For extra flavor, sprinkle crumbled feta or Cotija cheese and chopped cilantro on top. Serve the corn hot with lime wedges on the side. Enjoy your fresh and flavorful treat! For the full recipe, check the details above. When picking corn, look for bright green husks. The silk should be golden and soft. Fresh corn feels firm and plump. If you can, smell the end of the ear. It should have a sweet scent. The best corn is sweet and juicy, making your dish pop with flavor. You can boost the taste with more spices. Try adding cayenne pepper for heat or cumin for warmth. Smoked paprika gives a nice smoky touch. You can also mix in some lime zest for extra brightness. Each spice adds its own twist, making it fun to explore flavors. Grilling corn is simple but needs care. First, preheat your grill to medium-high heat. This helps create those pretty char marks. Turn the corn every few minutes. This ensures even cooking. Grill it for about 5-10 minutes. The corn should be hot and slightly charred. This step adds a great flavor that you will love. {{image_2}} Chili lime corn on the cob is already vegetarian. You can keep it simple. For extra flavor, add fresh herbs like basil or oregano. You can also use avocado instead of the creamy sauce. Just mash it up and spread it on the corn. If you like heat, add more chili powder. You can also sprinkle some cayenne pepper for a kick. Try using spicy mayo instead of regular mayo. For a smoky taste, add chipotle powder. This will give your corn a nice kick. Serve the corn hot off the grill. It pairs well with grilled meats or fish. You can also serve it as a side at a barbecue. For a fun twist, make corn tacos. Just cut the corn off the cob and mix it with other toppings like avocado and salsa. Check out the Full Recipe for more ideas! After enjoying chili lime corn on the cob, you may have some leftovers. To store them, let the corn cool to room temperature. Wrap each ear tightly in plastic wrap or aluminum foil. Place the wrapped corn in an airtight container. Store it in the fridge for up to three days. Proper storage keeps the corn fresh and tasty. When you're ready to enjoy the leftovers, reheating is easy. You can use the microwave for quick heating. Simply place the corn on a microwave-safe plate and cover it with a damp paper towel. Heat for about 1-2 minutes. You can also reheat on the grill. Preheat the grill to medium heat, then place the corn on the grill for about 5 minutes, turning occasionally. This method adds a nice char. If you want to save chili lime corn for later, freezing is a great option. First, let the corn cool completely. Wrap each ear in plastic wrap and then in foil. Place the wrapped corn in a freezer bag. Remove as much air as possible before sealing. You can freeze the corn for up to six months. When you're ready to eat it, thaw it in the fridge overnight and reheat as mentioned above. Enjoy the flavors anytime! The best way to cook corn on the cob is to boil it. Bring a large pot of water to a boil. Add the husked corn and cook for about 5-7 minutes. This method keeps the corn tender and sweet. You can also grill it for added flavor. Grilling gives the corn a nice char and smoky taste. Just be sure to turn it often for even cooking. You can prepare some parts of this recipe in advance. Boil the corn earlier in the day and cool it. Then, wrap it in foil and store it in the fridge. Mix your chili lime sauce ahead of time too. Keep the sauce in a sealed container in the fridge. Just brush the sauce on the corn and grill it when you’re ready to serve. Adjusting the spice level is easy. If you like it mild, use less chili powder. You can also skip the smoked paprika. For more heat, add extra chili powder or even some cayenne pepper. Remember to taste the sauce as you mix it. This way, you can find the right balance for your taste buds. This guide covers all you need for perfect grilled corn. We explored ingredients, tools, and preparation steps. Tips helped enhance flavor and grilling skills. You learned about variations, storage, and FAQs to ease your cooking. Now, you have everything to create a delicious dish. Enjoy the process and impress your friends!

Chili Lime Corn on the Cob

Savor the flavors of summer with this delicious chili lime corn on the cob recipe! Juicy corn is coated in a creamy, zesty mixture of lime, chili powder, and seasonings, then grilled to perfection. Perfect for BBQs or family dinners, this easy recipe is sure to impress. Ready to elevate your corn game? Click through to discover how to create this mouthwatering dish and enjoy a taste of vibrant summer on a stick!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked

1/4 cup mayonnaise

2 tablespoons sour cream

Zest of 1 lime

2 tablespoons fresh lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt to taste

Crumbled feta cheese or Cotija cheese (optional, for garnishing)

Fresh cilantro, chopped (optional, for garnishing)

Instructions
 

Fill a large pot with water, bring it to a boil, and then add the husked corn. Boil the corn for about 5-7 minutes until tender, then remove it from the water and let it cool slightly.

    In a medium-sized bowl, mix together the mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, garlic powder, and salt until well combined.

      Once the corn is cool enough to handle, brush or spread the mayo-lime mixture generously over each ear of corn.

        Preheat a grill or grill pan over medium-high heat. Place the coated corn on the grill, turning occasionally, for about 5-10 minutes, or until there are nice char marks and the corn is heated through.

          Remove the corn from the grill and allow it to cool for a minute. If desired, sprinkle crumbled feta or Cotija cheese and chopped cilantro over the top for added flavor.

            Serve immediately with extra lime wedges on the side for an extra citrusy kick.

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