Spicy Grilled Corn On The Cob 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 rich flavor.

Chili powder: Adds a spicy kick to the corn, enhancing its natural sweetness.

Paprika: Provides a smoky depth of flavor that complements the grill's char.

Salt: Enhances all the flavors and balances the sweetness of the corn.

Black pepper: Adds a subtle heat and complexity to the spice mix.

Lime juice: Drizzled at the end, it adds a refreshing tang that brightens up the dish.

When brushing the corn with olive oil, make sure to coat it evenly to ensure that the spice mix adheres well. Additionally, if you want to enhance the smoky flavor, consider soaking the corn in water for about 15 minutes before grilling. This will create steam pockets inside the corn, making it juicier and adding a subtle smokiness to each bite.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled in a grill basket to achieve a similar smoky flavor.

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

• chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat, though it is slightly spicier, so use less to taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that complements the grilled corn 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 milder flavor and can be used in the same quantity.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though it has a slightly different citrus flavor.

• Allow the corn on the cob to cool completely after grilling. This helps prevent condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This will help retain its moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.
• Store the container or bag in the refrigerator if you plan to consume the corn within 3-4 days. This will keep it fresh and flavorful.
• For longer storage, place the wrapped corn in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the corn in the refrigerator overnight if frozen. Reheat on the grill, in the oven, or in the microwave until warmed through.
• To reheat on the grill, preheat to medium heat and grill the corn for about 5-7 minutes, turning occasionally.
• To reheat in the oven, preheat to 350°F (175°C) and bake the corn for about 10-15 minutes, wrapped in foil.
• To reheat in the microwave, place the corn on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.

• 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 the reheated spicy grilled corn with a fresh drizzle of lime juice.

• Microwave Method: Place the corn on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure it heats evenly. Let it sit for a minute before serving to allow the heat to distribute.

• Grill Method: Preheat your grill to medium heat. Wrap the corn in aluminum foil to keep it from drying out. Place the wrapped corn on the grill and heat for about 5-7 minutes, turning occasionally. This method will help retain the grilled flavor while reheating.

• Stovetop Method: Heat a skillet or grill pan over medium heat. Add a small amount of olive oil to the pan. Place the corn in the pan and cover with a lid. Turn occasionally, heating for about 5-7 minutes until warmed through and slightly charred again. This method helps maintain the spicy and smoky flavors.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket, ensuring they are not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a quick and crispy reheat.

Each method ensures your spicy grilled corn on the cob retains its delicious flavors and textures, making your leftovers just as enjoyable as the first serving.

• Grill: Used to cook the corn on the cob, giving it a charred and smoky flavor.

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

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

• 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, black pepper, and lime juice.

• Knife: Used to cut the lime for the lime juice.

• Cutting board: Used as a surface to cut the lime.

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

Prep the corn: Husk and clean the corn on the cob the night before to save time on the day of grilling.

Use a brush: Use a silicone brush to quickly and evenly apply the olive oil to the corn.

Grill in batches: If you have a large grill, cook multiple ears of corn at once to save time.

Preheat the grill: Ensure your grill is preheated to medium-high heat before you start cooking.