Grilled Corn in Foil

$- 4 ears of fresh corn, husked - 1/4 cup unsalted butter, softened - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Zest and juice of 1 lime - 1/4 cup grated cotija cheese - 1/4 cup fresh cilantro, finely chopped - Salt and pepper to taste - Aluminum foil For grilled corn in foil, fresh ingredients are key. Start with four ears of corn. Look for ears that are bright and firm. The husks should be green and tightly wrapped. Next, use unsalted butter. It allows you to control the salt. Mix in chili powder and smoked paprika for a warm kick. The lime zest and juice add a bright, fresh flavor. Don’t forget the cotija cheese! Its salty and crumbly texture pairs well with the sweet corn. Lastly, fresh cilantro gives a burst of color and taste. Salt and pepper round out the flavor. You can adjust these to fit your taste. Using aluminum foil helps steam the corn, keeping it tender and juicy. For the full recipe, refer to the instructions provided. These ingredients combine to create a delicious dish that you will love to share! Preheat your grill to medium-high heat, around 400°F (200°C). This heat gives the corn a nice char. Make sure the grill grates are clean. Oil them lightly to stop sticking. In a small bowl, mix softened butter with chili powder, smoked paprika, lime zest, salt, and pepper. Stir until smooth. This flavorful butter will coat your corn and make it tasty. Tear off four sheets of aluminum foil. Place an ear of corn in the center of each sheet. Spread the butter mixture all over the corn. Cover it well to infuse the flavor. Wrap the foil tightly to keep the steam inside. Put the wrapped corn on the grill. Cook for 15-20 minutes. Turn them every few minutes for even cooking. The corn will be ready when the kernels are tender and juicy. Carefully unwrap each ear of corn. Watch out for steam! Sprinkle cotija cheese and cilantro on top. Squeeze lime juice over the corn for a fresh, zesty flavor. Enjoy your grilled corn fiesta! For the full recipe, check back above. To get tender kernels, you need to watch the clock. Grill the corn for 15 to 20 minutes. Turn it every few minutes to cook evenly. The steam inside the foil helps keep the corn juicy. You’ll know it’s done when the kernels look plump and bright. This timing works best for fresh corn, so use it if you can. You can add your twist to grilled corn. Try different seasonings for diverse tastes. Garlic powder adds a nice kick. Fresh herbs like thyme or basil can brighten the flavor. If you love spice, add cayenne or crushed red pepper. The options are endless! Charcoal and gas grills have unique ways of cooking. Charcoal provides a smoky flavor, perfect for grilling. It takes longer to heat, but it's worth it. Gas grills heat up quickly and offer more control over the temperature. They cook evenly, which helps avoid burnt spots. Choose the one that suits your style! {{image_4}} To make your corn spicy, add jalapeños or cayenne pepper to the butter mix. Start with one finely chopped jalapeño for a mild kick. If you like heat, add more. The spice will blend well with the rich butter. This twist makes the corn exciting and full of flavor. For vegetarian and vegan cooks, you can easily switch the butter. Use plant-based margarine or olive oil instead. Both options give a nice flavor without dairy. You can still enjoy the same great taste while keeping it plant-based. Feel free to explore global flavors. Try adding different cheeses like feta or cheddar. Spices from around the world can also enhance your corn. Think about using Italian herbs, or a sprinkle of cumin for a Mexican flair. Each choice adds a new layer of taste to your grilled corn. Store leftover grilled corn in the fridge. Use an airtight container. It stays fresh for up to 3 days. To keep the flavor, seal it well. This helps lock in moisture, so the corn does not dry out. When you’re ready to eat the leftovers, you can reheat them in a few ways. The stovetop works great. Heat a skillet over medium heat and add the corn. Stir it often for even heating. You can also use the microwave. Just place the corn on a plate and cover it with a damp paper towel. Heat for about 1-2 minutes. This keeps the corn moist. Freezing grilled corn is easy if you want to save it for later. First, let the corn cool completely. Then, wrap each ear tightly in plastic wrap. Place the wrapped corn in a freezer bag. It can stay in the freezer for up to 3 months. To enjoy it later, simply remove it from the bag and thaw in the fridge overnight. You can also grill it straight from the freezer, just cook a bit longer. To check if your corn is done, look for a few signs. The kernels should be plump and tender. You can also poke a kernel with a fork. If it bursts easily, your corn is ready. The husks will also look slightly charred. Aim for about 15-20 minutes on the grill for perfect results. Always keep an eye on your corn as it cooks. Yes, you can grill corn without foil. You can grill it directly on the grates. Just soak the husked corn in water for 30 minutes first. This helps it stay moist. You can also leave the husks on for added flavor. Remove the husks and silk after grilling for a fun charred flavor. There are many tasty toppings for grilled corn! Try adding Parmesan cheese or feta for a salty kick. You can also use fresh herbs like basil or parsley. For a spicy twist, consider adding hot sauce or diced jalapeños. Mix in some diced tomatoes or avocado for a fresh touch. The options are endless! Check out the Full Recipe for more ideas. Grilled corn in foil is simple and fun to make. You need fresh corn, butter, spices, and herbs. I shared steps to prepare and grill your corn perfectly. Feel free to tweak the flavors with different spices or toppings. Store any leftovers safely, and enjoy them later. Grilled corn adds joy to any meal. Try it out for tasty bites at your next gathering!$

Elevate your summer cookouts with this delicious Grilled Corn Fiesta recipe! Discover how to transform fresh corn into a zesty, flavor-packed side dish with a spicy butter mixture, cotija cheese, and fresh cilantro. Perfect for barbecues and gatherings, it's quick to prepare and sure to impress. Click through to explore this easy recipe and bring a burst of flavor to your next meal!

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Ingredients

4 ears of fresh corn, husked

1/4 cup unsalted butter, softened

1 tablespoon chili powder

1 teaspoon smoked paprika

Zest and juice of 1 lime

1/4 cup grated cotija cheese

1/4 cup fresh cilantro, finely chopped

Salt and pepper to taste

Aluminum foil

Instructions

Start by preheating your grill to a medium-high heat, aiming for around 400°F (200°C). This will create the perfect environment for grilling the corn.

In a small mixing bowl, combine the softened butter with the chili powder, smoked paprika, lime zest, and a pinch of salt and pepper. Mix thoroughly until you achieve a smooth, cohesive butter spread.

Tear off four sheets of aluminum foil, each large enough to individually wrap an ear of corn securely.

Position one ear of corn in the center of each foil sheet. Generously slather each ear with the spiced butter mixture, ensuring the corn is well-coated for maximum flavor.

Squeeze half of the lime juice over each ear of corn. For added seasoning, feel free to sprinkle a little more salt and pepper to your taste.

Carefully fold the aluminum foil around each ear of corn, ensuring it's tightly sealed to trap in the steam while grilling.

Place the tightly-wrapped corn directly onto the hot grill grates. Close the lid and grill for approximately 15-20 minutes, turning the corn occasionally for even cooking, until the kernels are tender and bursting with flavor.

Once grilled, use caution to unwrap the foil as steam will escape—it's hot! Remove each ear of corn from the foil.

To finish, generously sprinkle the grilled corn with crumbled cotija cheese and freshly chopped cilantro. Add a drizzle of the remaining lime juice over the top for a zesty finish before serving.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

- Presentation Tips: Serve the grilled corn on a large platter garnished with additional lime wedges and fresh cilantro for a burst of color and flavor enhancement.