Grilled Corn with Chile and Lime
A Flavor-Packed Street Corn Inspired Favorite Recipe by Charles Mattocks for Ravoke.com One of my absolute go-to recipes when friends and family come over is this Grilled Corn with Chile
A Flavor-Packed Street Corn Inspired Favorite
Recipe by Charles Mattocks for Ravoke.com
One of my absolute go-to recipes when friends and family come over is this Grilled Corn with Chile and Lime. If I don’t feel like firing up the grill, I make it in the air fryer — and it turns out just as delicious. It’s simple, vibrant, and packed with bold flavor from fresh lime and smoky chile spices.
I first fell in love with this style of corn while living in Los Angeles. Street vendors would serve hot, charred corn from carts lined along busy sidewalks, coated in creamy cheese, lime, and chili. That first bite — smoky, tangy, salty, slightly spicy — was unforgettable. This recipe brings that same irresistible street-food flavor right into your kitchen.
It’s perfect for cookouts, weeknight dinners, taco nights, or as a crowd-pleasing side dish.
Recipe Overview
- Prep Time: 40 minutes (includes marinating time)
- Cook Time: 15 minutes
- Servings: 5
Why You’ll Love This Recipe
- Easy to prepare with simple ingredients
- Can be made on the grill or in the air fryer
- Naturally gluten-free
- Packed with smoky, tangy, bold flavor
- A lighter, diabetes-friendly twist on classic Mexican street corn
Ingredients
- 5 medium ears corn (husked)
- 1 tablespoon olive oil (or nonstick cooking spray)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Zest and juice of 1 medium lime
- 1/8 teaspoon salt
- 1 cup part-skim mozzarella (or cotija cheese), for garnish
- 1/4 cup fresh cilantro, chopped (for garnish)
How to Make Grilled Corn with Chile and Lime
Step-By-Step Instructions
1. Preheat the Grill
Preheat your grill to medium-high heat. If using an air fryer, preheat to 375°F.
2. Make the Marinade
In a small bowl, whisk together olive oil, chili powder, smoked paprika, lime zest, lime juice, and salt until well combined.
3. Coat the Corn
Brush the ears of corn evenly with the chili-lime mixture, making sure all sides are well coated.
4. Marinate
Allow the corn to marinate for at least 30 minutes. This step helps the flavors soak into the kernels and intensifies the taste.
5. Grill the Corn
Place the marinated corn directly onto the preheated grill. Cook for about 15 minutes, turning occasionally, until the kernels are tender and lightly charred.
(If using an air fryer: Cook for 12–15 minutes, turning halfway through.)
6. Garnish and Serve
Remove the corn from heat and transfer to a serving platter. Sprinkle with mozzarella (or cotija) and freshly chopped cilantro. Add an extra squeeze of lime if desired.
Serve immediately and enjoy!
Tips for the Best Flavor
- For extra heat, add a pinch of cayenne pepper.
- For a creamier street-style version, brush lightly with Greek yogurt or light mayo before adding cheese.
- Want deeper char? Leave the corn on the grill an extra 1–2 minutes per side.
- Fresh lime zest makes a big difference — don’t skip it.
What to Serve with Chile Lime Corn
This dish pairs perfectly with:
- Grilled chicken or steak
- Fish tacos
- Burgers
- Shrimp skewers
- Rice bowls
- Tex-Mex spreads
Frequently Asked Questions
Can I make this in the air fryer instead of grilling?
Yes! Air fry at 375°F for 12–15 minutes, turning halfway through cooking.
Can I use frozen corn?
Fresh corn works best for grilling, but you can use thawed frozen corn on the cob. Pat dry before seasoning.
What cheese is best for Mexican street corn?
Cotija is traditional, but part-skim mozzarella, queso fresco, or even feta can work as substitutes.
How do I store leftovers?
Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven for the best texture.
Is this recipe spicy?
It has mild heat from chili powder. You can adjust spice levels by adding or reducing seasoning.
