Lime Chili Marinade for Grilled Corn and Vegetables

Name: Lime Chili Marinade for Grilled Corn and Vegetables
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 3 medium (180 g) limes, scrubbed, zested first (about 2 teaspoons zest), then juiced (about ¼ cup / 60 ml juice); ⅓ cup (80 ml) extra-virgin olive oil; 2 tablespoons (16 g) chili powder; 4 cloves (12 g) garlic, peeled and finely minced or grated; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (2 g) ground cumin; 1 tablespoon (20 g) maple syrup; 1¼ teaspoons (4 g) kosher salt (Diamond Crystal); ½ teaspoon (1 g) black pepper, freshly ground; 6 ears (1400 g) fresh corn on the cob, husked, silks removed, and any long stem trimmed; 2 medium (400 g) zucchini, ends trimmed, sliced lengthwise into ½-inch (1.25 cm) thick planks; 2 large (400 g) red bell peppers, stemmed, seeded, and cut into 4 flat sides each; 1 large (250 g) red onion, peeled and cut into 6 wedges, root end left intact so the layers hold together; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped (optional); 1 medium (60 g) lime, cut into 6 wedges

From the MyKitchenBank Kitchen

A bright, smoky, fully vegan marinade of fresh lime, chili powder, garlic and olive oil that chars beautifully on the grill. This batch coats six ears of corn plus zucchini, bell peppers and red onion, with a little saved back to brush on at the end for fresh flavor.

Prep: 25 min
Cook: 14 min
Wait: 35 min
Total: 1 hr 14 min
Makes: About ¾ cup (180 ml) marinade, enough for 6 ears of corn and about 1 kg (2¼ lb) mixed vegetables; serves 6 as a side

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Ingredients

6 servings

For the marinade
3 medium (180 g) limes, scrubbed, zested first (about 2 teaspoons zest), then juiced (about ¼ cup / 60 ml juice)
⅓ cup (80 ml) extra-virgin olive oil
2 tablespoons (16 g) chili powder
4 cloves (12 g) garlic, peeled and finely minced or grated
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (2 g) ground cumin
1 tablespoon (20 g) maple syrup
1¼ teaspoons (4 g) kosher salt (Diamond Crystal)
½ teaspoon (1 g) black pepper, freshly ground
For the vegetables
6 ears (1400 g) fresh corn on the cob, husked, silks removed, and any long stem trimmed
2 medium (400 g) zucchini, ends trimmed, sliced lengthwise into ½-inch (1.25 cm) thick planks
2 large (400 g) red bell peppers, stemmed, seeded, and cut into 4 flat sides each
1 large (250 g) red onion, peeled and cut into 6 wedges, root end left intact so the layers hold together
To finish
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped (optional)
1 medium (60 g) lime, cut into 6 wedges

Equipment (10)

Gas or charcoal grill with a lid
Large rimmed baking sheet or 9×13-inch (23×33 cm) dish for marinating
Medium mixing bowl
Whisk
Microplane or fine grater for zest
Citrus juicer or fork for squeezing limes
Pastry or silicone basting brush
Long-handled tongs
Grill brush and paper towels with a little oil for greasing grates
Cutting board and sharp chef's knife

Steps

Before you start

Make sure your grill has gas or enough charcoal for about 30 minutes of cooking over medium-high heat, and that the grates are clean.
Husk the corn right before marinating, not the day before, so the kernels stay juicy.
Plan on 30 minutes of marinating time. Do not go past 1 hour, because the lime juice and salt will make the zucchini soft and watery.
Check your chili powder: a US-style blend (with cumin and oregano) is mild and works best here. If you use pure ground chile such as ancho, it will taste more intense.

1
Zest and juice limes
- Using a fine grater, remove the green zest from the 3 limes into a medium bowl, avoiding the bitter white pith.
- You want about 2 teaspoons.
- Cut the limes in half and squeeze the juice into the same bowl, picking out any seeds.
- You should have about ¼ cup (60 ml) juice.
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Ready when: About 2 teaspoons of zest and ¼ cup (60 ml) of juice in the bowl.
Tip: Zest before juicing. A squeezed lime is nearly impossible to zest.
2
Whisk the marinade
- Add the olive oil, chili powder, minced garlic, smoked paprika, cumin, maple syrup, kosher salt and black pepper to the lime zest and juice.
- Whisk vigorously for about 30 seconds.
- Let it sit for 2 minutes so the chili powder hydrates, then whisk again.
- Pour about one-third (roughly ¼ cup / 60 ml) into a small cup and set it aside for finishing.
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Ready when: The marinade looks thick, brick-red and emulsified, with no dry clumps of spice.
Tip: Save the reserved portion before any vegetables touch the marinade, so it stays fresh and bright for brushing on at the end.
3
Cut the vegetables
- Husk the corn and pull off all silks.
- Cut the zucchini lengthwise into ½-inch (1.25 cm) planks, quarter the bell peppers into flat sides, and cut the onion into 6 wedges, leaving the root end on each wedge.
- Pat everything dry with a clean towel.
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Ready when: Zucchini planks and pepper pieces are an even thickness so they cook at the same rate.
Tip: Dry vegetables hold marinade better and char instead of steaming.
4
Coat and marinate
- Place the corn, zucchini, peppers and onion on a rimmed baking sheet.
- Pour the larger portion of marinade (about ½ cup / 120 ml) over the top and toss and rub with your hands until every piece is evenly coated.
- Let stand at room temperature for 30 minutes, turning everything once halfway through.
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Ready when: The vegetables have a glossy, deep-red coating and a little marinade has pooled in the pan.
Tip: Do not marinate longer than 1 hour. The salt and lime juice will make the zucchini soft and watery.
5
Preheat the grillOven 450°F / 230°C
- During the last 10 minutes of marinating, heat a gas grill on high with the lid closed, or light charcoal and wait until the coals are covered with gray ash.
- Brush the grates clean, then lower the heat to medium-high, about 450°F (230°C).
- Wipe the grates with a paper towel dipped in a little oil, held with tongs.
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Ready when: A grill thermometer reads about 450°F (230°C), or you can hold your hand 5 inches above the grate for only 3 to 4 seconds.
Tip: Clean, hot, oiled grates prevent sticking and give distinct char marks.
6
Grill corn and onion
- Lift the corn and onion wedges from the pan, letting excess marinade drip off.
- Place them on the grill over direct heat, close the lid, and cook for 12 minutes total.
- Turn the corn a quarter turn every 3 minutes, and flip the onion wedges once at about 5 minutes.
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Ready when: Corn kernels are bright yellow with brown-black spots on all sides and a fork pierces them easily; onion edges are charred and tender.
Tip: If the chili coating darkens too fast or flares up, move the corn to a cooler part of the grill and close the lid.
7
Add zucchini and peppers
- After the corn has been on for about 5 minutes, add the zucchini planks and pepper pieces to the grill.
- Cook the zucchini 3 to 4 minutes per side, and the peppers skin side down for 4 to 5 minutes, then flip for another 3 minutes.
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Ready when: Zucchini has dark grill marks and bends without breaking; pepper skins are blistered in spots and the flesh is tender but not limp.
Tip: Lay zucchini planks perpendicular to the grate bars so they do not fall through.
8
Brush and rest
- Move everything to a platter as it finishes.
- While still hot, brush all the vegetables with the reserved marinade, using about 1 tablespoon per two ears of corn and the rest over the other vegetables.
- Let rest 5 minutes so the marinade soaks in.
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Ready when: Vegetables look glossy and the reserved marinade has been absorbed rather than pooling.
Tip: Use a clean brush for this step, not the one that touched the raw vegetables.
9
Garnish and serve
- Scatter the chopped cilantro over the vegetables if using.
- Cut the peppers and zucchini into bite-size pieces if you like.
- Serve warm with lime wedges for squeezing.
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Ready when: Vegetables are warm and fragrant with a fresh lime scent.
Tip: A last squeeze of lime right before eating brightens the smoky char.

Good to know

Tips

Pat the vegetables dry before marinating. Surface water dilutes the marinade and stops charring.
Keep the grill at medium-high rather than high. The sugar and chili powder can scorch quickly and turn bitter.
Cut kernels off any leftover cobs and toss them into salads, tacos, or grain bowls.
If using Morton kosher salt or fine table salt, reduce the salt to ¾ teaspoon, since it is denser than Diamond Crystal.

Make ahead

"The marinade can be whisked up to 3 days ahead and refrigerated in a jar; bring to room temperature and shake well before using. The oil may firm up in the fridge. Vegetables can be cut and refrigerated up to 4 hours ahead, but do not coat them until 30 to 60 minutes before grilling."

Storage & reheating

"Room temperature: grilled vegetables up to 2 hours. Fridge: store in an airtight container up to 4 days. Freezer: corn kernels cut from the cob freeze for up to 3 months; zucchini and peppers get soft, so freezing is not recommended for them. Reheat in a skillet over medium heat for 3 to 5 minutes, or wrap corn in foil and warm at 350°F (175°C) for 10 minutes. Leftover raw marinade keeps 3 days in the fridge."

Substitutions

maple syrup → agave nectar or light brown sugar. Use the same amount. It balances the acid and helps the char caramelize. Honey works but makes the recipe non-vegan.
smoked paprika → chipotle powder. Use ½ teaspoon for smoke with noticeably more heat.
extra-virgin olive oil → avocado oil. Use the same amount. It has a higher smoke point and a more neutral flavor.
zucchini → eggplant planks, mushrooms or asparagus. Cut eggplant ½ inch thick and grill 4 to 5 minutes per side. Asparagus needs only about 5 minutes total.