Description
Sweet and juicy grilled or boiled corn on the cob with minimal ingredients. A summer staple that’s naturally flavorful, charred, and refreshing. Perfect for picnic or barbecue season.
Ingredients
6 ears fresh corn on the cob
2 tbsp coconut oil
1 tsp salt
1/2 tsp Mexican chili powder, optional
1 lemon juice or lime juice, optional
Instructions
Husk and silk the corn by grasping the husk at the base, twisting to remove, and rubbing the silks clean with a fork while wet.
Brush each ear of corn evenly with melted coconut oil.
Sprinkle chili powder and salt over the oiled corn immediately, ensuring even coverage.
Prepare a grill for medium-high heat or bring a pot of salted water to a boil.
Grill the corn for 10-12 minutes, turning frequently to develop char, or boil the corn for 8-10 minutes until tender.
If using lemon or lime, add the juice after cooking to enhance flavor.
Serve hot and enjoy.
Notes
Husk raw corn immediately before cooking to preserve flavor.
Use a long, sturdy fork to avoid uneven tearing when husking.
For a smoky twist, substitute chili powder with smoked paprika.
If grilling, ensure corn is evenly oiled so it sears well without sticking.
Boiling is ideal for softer kernels, while grilling adds char and smoky flavor.
Optional lemon or lime juice adds a bright finish without adding a sauce.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch & Dinner
- Method: Grilling or Boiling
- Cuisine: North American