Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are the star of this dish, 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 that complements the sweetness of the corn.

Garlic powder: Provides a savory depth of flavor.

Salt: Enhances all the other flavors in the dish.

Pepper: Adds a bit of heat and complexity.

Lime juice: Freshly squeezed lime juice adds a zesty, tangy finish.

Cilantro: Freshly chopped cilantro adds a burst of color and a fresh, herbaceous note.

When grilling corn, ensure the grill is preheated to medium-high heat to achieve the perfect char. Rotate the ears frequently to cook them evenly and prevent burning. For an extra layer of flavor, consider brushing the corn with a mixture of olive oil and spices before grilling. After grilling, let the corn rest for a minute before drizzling with lime juice and sprinkling with cilantro. This allows the flavors to meld beautifully.

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

• chili powder - Substitute with smoked paprika: Smoked paprika adds a similar heat and a smoky flavor that complements the corn well.

• garlic powder - Substitute with onion powder: Onion powder provides a different but equally savory flavor that pairs nicely with the other spices.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, enhancing the flavors of the corn.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a milder taste.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps to preserve the flavors and prevent the corn from drying out.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the corn in the refrigerator if you plan to eat it within 3-4 days. This keeps the corn fresh and ready to reheat.
• For longer storage, consider freezing the corn. Place the wrapped corn in a single layer on a baking sheet and freeze until solid. This prevents the corn from sticking together.
• Once frozen, transfer the corn to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• 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 in the microwave, wrapped in a damp paper towel, for 1-2 minutes.

• Preheat your oven to 350°F (175°C). Wrap the corn in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• Use a microwave for a quick reheat. Place the corn on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway to ensure even heating.

• Reheat on the stovetop by placing the corn in a skillet over medium heat. Add a splash of water or vegetable broth to create steam. Cover and heat for 5-7 minutes, turning occasionally.

• For a smoky flavor, reheat on a grill or grill pan. Preheat to medium heat and grill the corn for 5-7 minutes, turning frequently until heated through and slightly charred.

• Grill: Used to cook the corn until it is charred and tender, providing a smoky flavor.

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

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

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

• Knife: Used to chop the cilantro finely.

• Cutting board: Provides a safe surface for chopping the cilantro.

• Juicer: Helps in squeezing fresh lime juice efficiently.

• Serving platter: Used to present the grilled corn attractively before serving.

Pre-mix the spices: Combine chili powder, garlic powder, salt, and pepper in a small bowl ahead of time to save minutes during preparation.

Use a grill basket: Place the corn in a grill basket to make turning easier and more efficient.

Prep the corn: Husk and brush the corn with olive oil the night before, storing it in the fridge until ready to grill.

Chop cilantro in advance: Pre-chop the cilantro and store it in an airtight container to save time when serving.