Something about eating corn on the cob during the winter months just doesn’t feel right to me. Although, lately it’s felt like anything but winter in the South. My alternative: cut the corn off the cob, toss with some seasoning, and roast those sweet kernels to add as a side with pretty much anything! I love to add a spoonful to my DIY Chipotle meals. My favorite thing about this recipe is the combination of the sweetness from the corn with the heat from the chili powder. It’s perfect for the winter days that are actually cold.
Roasted Chili Corn
- 4 ears of corn
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- cilantro to garnish
- lime wedge (optional)
Preheat oven to 400 degrees F.
Cut off kernels in even strokes while holding the ear vertical (watch your fingers).
Combine kernels, seasonings, and olive oil on a sheet pan.
Roast for 20 minutes or until desired crispiness.
Garnish with fresh cilantro & lime (optional).
Amount of chili powder is based on my heat preference. Feel free to add a lot more or less!