Description
A bold, flavor-packed side dish where corn kernels are roasted with a garlic-seasoned butter blend of smoked paprika, cumin, and chipotle for smoky, sweet, and southern-inspired flavor.
Ingredients
2 ears corn
1 tbsp olive oil
60g (2 oz) unsalted butter (or ghee for halal)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground chipotle
2–3 cloves garlic (minced)
½ tsp sea salt
Fresh thyme and flaky salt (for finishing)
Instructions
Preheat oven to 220°C (425°F). Rub a cast iron skillet with olive oil
Blend butter with smoked paprika, cumin, chipotle, minced garlic, and sea salt
Blanch corn ears in boiling water for 45 seconds to remove silks
Cut kernels off cobs using a bias cut
Spread kernels in the skillet and drizzle with olive oil
Brush ¾ of the butter mixture over kernels
Roast 15 minutes until golden and caramelized
Baste with remaining butter halfway through if needed
Finish with fresh thyme and flaky salt before serving
Notes
Cast iron ensures even roasting; ceramic oven-safe pans work if unavailable
Use floury (starchy) corn for better caramelization
Substitute ghee for butter to make halal/non-pork-friendly
Test doneness by piercing kernels—they should yield slightly
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 600mg
- Fat: 31g
- Saturated Fat: 9g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg