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Crispy Chili Lime Corn on the Cob Recipe with Cotija Cheese

crispy chili lime corn on the cob - featured image

A quick and easy recipe for crispy, flavorful corn on the cob grilled with a chili lime oil mixture and topped with salty Cotija cheese. Perfect for summer cookouts or weeknight dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 tablespoon chili powder
  • Juice of 1 large lime (about 2 tablespoons)
  • 2 tablespoons olive oil
  • ½ cup Cotija cheese, crumbled
  • ½ teaspoon salt, or to taste
  • A handful fresh cilantro, chopped (optional)
  • ½ teaspoon ground cumin (optional)

Instructions

  1. Husk the corn and remove all silk strands. Rinse under cold water and pat dry with a clean towel.
  2. In a small bowl, whisk together olive oil, chili powder, lime juice, salt, and ground cumin if using.
  3. Using a basting brush, evenly coat each ear of corn with the chili lime oil mixture.
  4. Preheat grill to medium-high heat (about 400°F / 200°C) or heat a cast-iron skillet over medium-high heat on the stove.
  5. Place the corn directly on the grill grates or in the skillet. Cook for 10-12 minutes, turning every 2-3 minutes, until kernels are blistered and slightly charred on all sides.
  6. Transfer the corn to a serving plate. While still warm, sprinkle generously with crumbled Cotija cheese and chopped cilantro if desired.
  7. Give each ear a final squeeze of fresh lime juice before serving.

Notes

For best results, use fresh lime juice and a good-quality chili powder. Turn corn often while grilling to ensure even charring. If short on time, parboil corn for 5 minutes before grilling, but grilling raw yields the best texture. Add Cotija cheese immediately after grilling while corn is hot for better melting and adherence. For dairy-free, substitute Cotija with nutritional yeast or skip cheese.

Nutrition

Keywords: corn on the cob, chili lime corn, Cotija cheese, grilled corn, easy side dish, summer recipe, spicy corn