grilled corn with chilli oil
grilled corn with chilli oil

Husk-on Grilled Corn with Ancho Oil

5/5
Grilling corn is a great way to develop flavor. Cotija and ancho pair perfectly with the sweetness of summer corn. Serving corn with the charred husks is a colorful presentation.

Prep Time: 5 minutes

Cook Time: 20 minutes
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Recipe Rundown

grilled corn with ancho chili oil

As promised, I am sharing the best way to grill your corn so you can have something delicious to pair with your chili oil from yesterday. I tested 2 methods for grilling corn with the husk, and I’ll tell you how to get perfect results all summer long.

First, can we talk about last night? I had the most flavorful left-over Navajo tacos. I doused them with tomatillo hot sauce and that barbecued pork carnitas. Oh my gawd. Please try it.

Today, my diet is 60% corn, 20% coffee, and 20% watermelon. This is why I am now and forever-more a child of summer.

Ready to light the grill?

Prepare the Corn for the Grill

Pull back the husk but leave the green part attached. The psyllium (white shreddy things) can go bu-bye. Submerge the corn completely underwater while the grill gets VERY hot. You need moist husks to minimize fire.

You will need:

Inside the Husk or Direct Heat?

I wanted to know whether to grill the corn inside the husk or let the corn develop a char directly. By a landslide, you should absolutely let the corn touch the grates directly. If you cover the corn with the husk, you essentially steam the corn and there’s significantly less flavor.

Steps for Grilling Corn

Coat the corn with olive oil. Place directly on very hot grill grates (medium-high heat). Dangle the husks away from the heat as much as possible. If they catch fire, just spray the husk with water.

corn on the cob with husks on the grill

Close the lid and rotate after 10 minutes. The corn is done when it has some black char marks.

charred corn on the grill

Now for the fun part…

seasoning the corn with cotija cheese

Add the ancho chili oil (pictured here), jalapeno butter, or smoked paprika oil. Sprinkle generously with cotija cheese and salt. I hope you love the subtle heat from the infusion.

topping the corn with chili infused oil

If corn is out of season, and you’re in the mood for bold, gutsy flavors – you will LOVE these firecracker chili glazed yams too!

Grilled Corn with Ancho Oil

Grilling corn is a great way to develop flavor. Cotija and ancho pair perfectly with the sweetness of summer corn. Serving corn with the charred husks is a colorful presentation.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, Mexican
Keyword: ancho, chili oil, corn, cotija, grilled, husk
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 94kcal
Author: Chef Sara Furcini

Ingredients

  • 5 cobs of corn
  • olive oil for coating corn
  • 1 recipe chili oil such as ancho, jalapeno, or smoked paprika
  • 1 oz cotija cheese shredded
  • salt for seasoning

Instructions

  • Preheat the grill. Peel back the corn husks and remove the white corn hairs. Submerge in a large bowl to soak the husks.
  • Scrape the grill grates to get them clean. Coat or spray the corn with olive oil. Sprinkle with salt and place the corn directly on the hot grill grates positioning the husks away from the heat as much as possible.
  • Close the lid and cook for 10 minutes each side until you see char marks. Serve right away with chili oil, cotija, and season with salt to taste.

Notes

Acid: If you have lime, you could add a little squirt of lime for a little sour kiss to enhance all the flavors.
Fires: Some of the corn husk will catch fire. If this happens, you can douse the fire with a spray bottle very easily.

Nutrition

Serving: 1corn cob | Calories: 94kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 77mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 6.1mg | Calcium: 28mg | Iron: 0.5mg

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