Grilled Spiced Corn Recipe

Corn: Fresh ears of corn are the star of this recipe, providing a sweet and juicy base.

Olive oil: Used to brush the corn, helping the spices adhere and adding a subtle richness.

Chili powder: Adds a spicy kick and depth of flavor to the corn.

Paprika: Contributes a smoky, slightly sweet flavor that complements the chili powder.

Salt: Enhances the natural sweetness of the corn and balances the spices.

Black pepper: Adds a mild heat and earthiness to the spice mix.

Lime juice: Freshly squeezed lime juice provides a tangy finish that brightens the overall flavor.

To achieve perfectly charred and tender corn, make sure to preheat your grill to medium-high heat. This ensures that the corn cooks evenly and develops a nice char without burning. When brushing the corn with olive oil, use a pastry brush for even coverage. Mixing the spices thoroughly in a small bowl before sprinkling them on the corn ensures an even distribution of flavors. Turn the corn occasionally to get an even char on all sides. Drizzling with lime juice right after grilling adds a fresh, tangy finish that complements the smoky flavors.

• corn - Substitute with baby corn: Baby corn can be grilled and spiced similarly, offering a different texture but still a delightful taste.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in the same quantity.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that complements grilled dishes well.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can add a unique twist.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps retain moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.
• Store the corn in the refrigerator if you plan to consume it within 3-4 days. This keeps the corn fresh and ready to reheat.
• For longer storage, place the wrapped corn in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn.
• Freeze the corn for up to 2 months. This ensures the corn maintains its flavor and texture.
• To reheat, thaw the corn in the refrigerator overnight if frozen. Then, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Alternatively, you can reheat the corn on the grill for a few minutes, turning occasionally, to restore its charred texture and flavor.
• Drizzle with fresh lime juice before serving to revive the zesty taste.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through. Unwrap and enjoy.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, checking after each minute to ensure it heats evenly. Be careful when removing the paper towel as it will be hot.

• Grill Reheat: Preheat your grill to medium heat. Brush the corn lightly with olive oil to prevent sticking. Place the corn on the grill and heat for about 5-7 minutes, turning occasionally, until it is warmed through and has a slight char.

• Stovetop Method: Heat a skillet or grill pan over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the pan and cook for about 5-7 minutes, turning occasionally, until heated through and slightly charred.

• Steaming Method: Fill a pot with a couple of inches of water and bring to a boil. Place a steamer basket in the pot, making sure the water does not touch the basket. Add the corn to the basket, cover, and steam for about 5 minutes, or until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the corn over medium-high heat, giving it a charred and smoky flavor.

• Basting brush: Used to brush the corn with olive oil evenly.

• Small bowl: Used to mix the chili powder, paprika, salt, and black pepper together.

• Tongs: Used to turn the corn occasionally on the grill to ensure even cooking.

• Measuring spoons: Used to measure out the olive oil, chili powder, paprika, salt, and black pepper accurately.

• Lime squeezer: Used to extract freshly squeezed lime juice to drizzle over the grilled corn.

• Serving platter: Used to place the grilled corn once it is done and ready to be served.

Pre-mix the spices: Combine the chili powder, paprika, salt, and black pepper in advance and store in an airtight container.

Prep the corn: Remove the husks and brush the corn with olive oil ahead of time, then refrigerate until ready to grill.

Use foil: Wrap the corn in aluminum foil to speed up cooking and ensure even charring.

Batch grilling: Grill multiple ears of corn at once to save time.

Lime juice prep: Squeeze the lime juice and store it in a small container for quick drizzling.