Ingredients with Measurements:
- 4 ears of corn, husks removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- Lime wedges, for serving
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Brush the seasoned oil 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, rotating occasionally, until the corn is charred and tender.
5. Remove from the grill and serve with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat on the grill
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 7g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- Ancho chili powder can be used instead of regular chili powder.
- Regular paprika can be used instead of smoked paprika.
Variations:
- Add crumbled cotija cheese or grated parmesan cheese on top of the corn after grilling.
- Mix in chopped fresh herbs, such as cilantro or parsley, into the seasoned oil mixture before brushing onto the corn.
- Use lime juice instead of lime wedges for serving.
Tips and tricks:
- Soak the corn in water for 30 minutes before grilling to prevent it from drying out.
- To make the corn easier to handle, insert a wooden skewer into each end of the corn before grilling.
- For a milder spice level, reduce the amount of cayenne pepper used.
Storage instructions:
- Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the corn in aluminum foil and place it on the grill for a few minutes until heated through.
Presentation ideas:
- Serve the corn on a platter with lime wedges and fresh herbs for garnish.
Garnishes:
- Lime wedges and fresh herbs, such as cilantro or parsley.
Pairings:
- Grilled chicken, steak, or shrimp.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers.
- Potato salad or coleslaw.
Troubleshooting advice:
- If the corn is not cooking evenly, rotate it more frequently on the grill.
Food safety advice:
- Make sure to cook the corn to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Corn on the cob has been a popular dish in the United States since the 1800s.
Flavor profiles:
- Spicy, smoky, and tangy.
Serving suggestions:
- Serve the corn on the cob as a side dish at a summer barbecue or picnic.
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Region: Mexican