Ingredients with Measurements:
- 6 ears of corn, husks removed
- 1/4 cup of olive oil
- 2 tablespoons of chili powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 limes, juiced
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, chili powder, garlic powder, salt, black pepper, and lime juice.
3. Brush the mixture onto each ear of corn, making sure to coat all sides.
4. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and lightly charred.
5. Remove the corn from the grill and sprinkle with chopped cilantro.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 195
Fat: 10g
Carbohydrates: 27g
Protein: 4g
Fiber: 4g
Sugar: 6g
Sodium: 206mg
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or melted butter.
- Chili powder can be substituted with cayenne pepper or paprika.
- Garlic powder can be substituted with minced garlic.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add a sprinkle of cotija cheese or grated parmesan cheese on top of the corn.
- Add a dash of hot sauce or red pepper flakes for extra heat.
- Use lime zest in addition to lime juice for extra flavor.
- Grill the corn with the husks on for a smokier flavor.
Tips and tricks:
- Soak the corn in water for 30 minutes before grilling to prevent the kernels from drying out.
- Use a basting brush to evenly coat the corn with the chili-lime mixture.
- For a more intense flavor, brush the corn with the mixture halfway through grilling.
- Serve the corn with lime wedges for an extra burst of citrus flavor.
Storage instructions:
Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the corn, wrap each ear in aluminum foil and place on a baking sheet. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the corn on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
Garnish with additional chopped cilantro or lime wedges.
Pairings:
This corn pairs well with grilled chicken, steak, or seafood.
Suggested side dishes:
Serve with a side of coleslaw, potato salad, or grilled vegetables.
Troubleshooting advice:
- If the corn is not cooked through after grilling, wrap it in aluminum foil and continue cooking for an additional 5-10 minutes.
- If the corn is too charred, reduce the grill heat to medium and cook for a shorter amount of time.
Food safety advice:
- Make sure to thoroughly wash the corn before grilling.
- Use a food thermometer to ensure the corn is cooked to a safe internal temperature of 165°F.
Food history:
Grilled corn has been a popular dish in Latin American cuisine for centuries. The addition of chili and lime flavors is a modern twist on this classic dish.
Flavor profiles:
This recipe has a smoky, spicy, and tangy flavor profile.
Serving suggestions:
Serve the corn as a side dish at a barbecue or summer party.
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Region: Mexican