Spicy Grilled Corn On The Cob Recipe

Corn: Fresh ears of corn are the star of this dish, providing natural sweetness and a satisfying crunch.

Olive oil: Used to coat the corn, helping the spices adhere and adding a rich, fruity flavor.

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

Paprika: Contributes a mild, sweet pepper flavor and a vibrant red color to the dish.

Salt: Enhances the overall flavor of the corn and spices.

Black pepper: Adds a subtle heat and depth of flavor to the spice mix.

To achieve perfectly charred corn with a smoky flavor, try soaking the ears of corn in water for about 15 minutes before grilling. This helps to keep the kernels moist and prevents them from drying out while cooking. Additionally, consider adding a squeeze of lime juice and a sprinkle of cotija cheese just before serving for an extra burst of flavor.

• 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 can provide a similar level of heat, though it is spicier, so use less to taste.

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

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

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

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of grilled corn individually in aluminum foil or plastic wrap. This helps to retain moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This ensures that the corn stays fresh and prevents it from absorbing other odors in the fridge.
• 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, place the wrapped corn in a freezer-safe bag, removing as much air as possible before sealing. This helps to prevent freezer burn.
• Label the bag with the date to keep track of how long it has been stored. This is important for maintaining the best quality.
• When ready to eat, reheat the corn by placing it in the oven at 350°F for about 10-15 minutes, or until heated through. This method helps to retain the grilled flavor.
• Alternatively, you can microwave the corn by wrapping it in a damp paper towel and heating on high for 2-3 minutes. This method is quicker but may slightly alter the texture.
• If freezing, consume the corn on the cob within 2-3 months for the best quality. This ensures that the corn retains its flavor and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn on the cob in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the spices and olive oil flavors.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. This is the quickest method, but be cautious as it can sometimes make the corn a bit chewy.

• Grill Reheat: Preheat your grill to medium heat. Place the corn back on the grill for about 5 minutes, turning occasionally. This method revives the charred flavor and keeps the corn tender.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the corn in the skillet and cover with a lid. Turn occasionally for about 5-7 minutes until heated through. This method adds a bit of extra crispiness.

• Steaming Method: Fill a pot with about an inch of water and bring to a boil. Place a steamer basket over the boiling water and add the corn. Cover and steam for about 5 minutes. This method keeps the corn moist and tender, preserving the spicy flavors.

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

• Grill brush: Essential for cleaning the grill grates before cooking to ensure a clean cooking surface.

• Basting brush: Used to brush olive oil evenly over each ear of corn.

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

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

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

• Serving platter: Handy for placing the grilled corn once it is cooked and ready to serve.

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

Use foil packets: Wrap each ear of corn in foil after brushing with olive oil and sprinkling the spice mix. This reduces grill time and ensures even cooking.

Microwave first: Microwave the corn on the cob for 3-4 minutes before grilling to speed up the cooking process.

Batch grilling: Grill multiple ears of corn at once to save time, especially if you're cooking for a crowd.