Fire Roasted Corn with Jalapeños is a fabulous summer side dish, and it's perfect with almost anything you throw on the grill. You can serve it warm, cold and even as an appetizer with a bowl of chips.
You know what makes sweet, juicy summer corn a little"sweeter?" Smoke and spice!
Every bite of smoky, sweet and spicy corn is so delicious, and that's exactly what this Fire Roasted Corn is.
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What is Fire Roasted Corn?
Fire roasted refers to something that has been cooked over an open flame. Fire roasted corn is corn that's been grilled on the barbecue.
Really though, fire roasted can also just be another way of saying “grilled." You can also fire-roast food in a broiler or on the stove top burner.
The Ingredients
- corn on the cob - White or yellow -- both are great! During the summer, you should be able to find fantastic corn at your local Farmers' Market. Choose corn with bright green, tightly wrapped husks. The silks should be white or yellow. If you buy pre-shucked corn, the kernels should be firm and plump.
- jalapeño pepper - Look for peppers that are firm, deeply colored and slightly shiny.
- olive oil
- lemon juice - Use Meyer lemons if they're available. They are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
- honey - Only add the honey if you don't find the corn sweet enough. At peak season (mid-summer), you likely won't need it.
- smoked paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot -- use whatever intensity you like. I love smoked paprika because the peppers used have been smoked, which adds a delicious smoky flavor to dishes.
- ground cumin
- Kosher salt - I cook with Kosher salt because of its larger flake size and it usually doesn't contain additives. If you use table salt, use half the amount.
- black pepper - Preferably freshly ground.
Recipe Tips and Substitutions
- Can you use frozen corn? Since it's not on the cob, not really. However, to get a similar affect, you can add frozen, thawed kernels to a very hot cast iron skillet. Many of the kernels will become charred and caramelized this way.
- can fire roast the corn for as long or as little as you like, depending on the crunch you desire. They key with the fire roasting, is to get the char on the kernels -- that's what adds the smoky flavor. The recipe instructs about ten minutes on the grill, which results in a softened kernel, that still has some crunch.
- Paprika, cumin and lemon combine deliciously with the smoky flavor from the grill and the sweet corn. That said, if you prefer one or the other, or just a straightforward corn flavor, adjust accordingly.
- A touch of honey is on the ingredient list. I only add it when I don't find the corn sweet enough. At peak season (mid-summer), you likely won't need it.
- You don't have to remove the kernels from the cob. You can eat it as it is, right after it's grilled, off the cob. If you'd like, you can mix the spices with a bit of melted butter or olive oil, and drizzle it over the cob after it's grilled.
- This fire roasted corn recipe is fantastic hot, warm or even cold.
How to Make Fire Roasted Corn
This recipe has three simple steps.
- Grill the corn. This can be done on an indoor, stove top grill, or an outdoor barbecue.
- Remove the charred kernels.
- Mix the corn kernels with any remaining ingredients.
Can you make it ahead?
Yes, you can fire roast corn ahead of time. I think it's at its best right off the grill, but it will still be good if you make it a day in advance.
More Delicious Corn Recipes
- Sweet Corn Ice Cream
- Sheet Pan Chicken with Corn Salsa
- Vegan Creamed Corn with Jalapeños
- Gluten-Free Hatch Chile Cornbread Casserole
Serving Suggestions
This quick and easy fire roasted corn with jalapeños is the perfect accompaniment to pretty much anything you've got on (or off) the grill.
- Grilled chicken or steak
- Grilled Watermelon with Chili and Lime
- Blackened Salmon
- Pulled Pork Tacos
- A bowl of chips
- I especially love it with Red Goddess Grilled Flank Steak. Add an incredibly refreshing salad, and now you're set for a casual dinner party.
I hope this fire roasted corn becomes one of your favorite sides for your summer barbecues -- or for any meal, any day.
Fire Roasted Corn Recipe
Ingredients
- 4 ears of fresh corn (about 3 pounds), husks and silk removed
- 1 large roasted jalapeño pepper (about 2 ounces), seeds removed, finely chopped
- 1½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey*
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prep grill, corn and pepper. Preheat the barbecue grill (or stove top grill), and place the corn on a foil-lined sheet pan. Cut the jalapeño pepper in half, lengthwise, remove the seeds and place the halves on the same sheet pan. Drizzle everything with the olive oil. Move the corn and pepper around (flipping them over), to be sure everything is well coated.
- Grill. Once the grill is very hot, add the corn and jalapeño halves. (If they don't sizzle when they hit the grill, wait until it's hotter.) Turn the corn and pepper often with metal tongs to char and cook evenly, about 10 minutes total.
- Remove kernels, chop pepper and season. Once the corn is cool enough to touch, but still warm, cut the kernels off their cobs and add them to a large mixing bowl. Finely chop the pepper and add it, along with the remaining ingredients and stir to blend. (It's easiest to cut the kernels off horizontally -- don't stand the cob on their ends to do it.)
NOTES
NUTRITION
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Dawn
This sweet and spicy combo sounds amazing, Valentina! We love corn (especially in the summer months) so I know this roasted corn recipe will be happening soon. Love the addition of smoked paprika (that stuff adds so much flavour). Bet it would be a lovely addition to some grilled burgers or chicken. And now I'm hungry!! 😉
valentina
Hi Dawn! Thanks so much. Yep, it's our favorite to have with other things on the grill. Enjoy. 🙂 ~Valentina
Frank @Memorie di Angelina
Looks delicious, Valentina! I've been on kind of a Mexican food kick lately. This looks like something I should definitely try!
valentina
Thanks, Frank. Enjoy! 🙂 ~Valentina
Marissa
We're in Santa Fe right now and this is just the kind of dish people go nuts over here (including me!). Definitely putting this on my must-make recipe list!
valentina
How fun to be in Santa Fe, Marissa! Bet you tried lots of delicious food. Thanks for visiting. 🙂 ~Valentina
Eha
Yes please ! Want to taste the honey, paprika, cumin flavouring as long as I can access the peppers !!! A great side for a steak methinks . . . !
valentina
SO good with steak, yes! Thank you, Eha. 🙂 ~Valentina
Kim Lange
Can't wait to make this for bbqs and summertime get-togethers!
valentina
Thanks, Kim. Enjoy! 🙂 ~Valentina
Chef Mimi
This is wonderful. Sometimes I just grill the corn cobs on my gas stove. Not the same as outside, of course. But my husband will only use charcoal, so if he starts coals, I want to do some major grilling! Love your recipe!
valentina
I've done it on the stove, too. 🙂 Thanks, Mimi! ~Valentina
John / Kitchen Riffs
What a terrific post! LOVE corn, and roasting really concentrates the flavor. Thanks!
valentina
Thanks so much, John. Enjoy! 🙂 ~Valentina
David
OK, I admit that I cheated! We can’t find fresh corn on the cob these days, so I used good quality frozen corn and roasted them in a pan on the grill. It wasn’t exactly the same as you did it but it worked pretty well. Thanks for the inspiration, and I can’t wait do we have fresh corn so that I can try it as written. By the way, I served it some wonderful pork tacos last night.
valentina
Thank you, David!! How perfect to serve it with pork tacos. Now I'll be craving that all day. 😉 ~Valentina
Colette
Gorgeous! I love roasted corn. It's one pf my fav street foods from my childhood in Iran.
This twist is just the fresh side I've been needing.
valentina
Hi Colette! I'm happy to touch on a delicious food memory! 🙂 Street food is the BEST -- and my favorite to try with traveling. ~Valentina
Liz
Oh, how delicious!! I have some frozen sweet corn I cut from the cobs last summer. This is the perfect recipe for one of the bags!!
valentina
Hi, Liz. SO smart to freeze the fresh kernels. I must remember to do that this summer. Thanks for visiting! 🙂 ~Valentina