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    Home » Sides » Fire Roasted Corn Recipe with Jalapeños

    Fire Roasted Corn Recipe with Jalapeños

    Mar 14, 2022 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Green bowl filled with fire roasted corn and half of a raw jalapeno surrounded by corn silk.

    I love fire roasted corn!

    It's no wonder because when corn is in season it's quite sweet.

    And you know what makes something sweet even a little "sweeter?" Smoke and spice. Every bite of smoky, sweet and spicy corn is so delicious.

    Four ears of corn in husks on wooden bacdgound.

    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.

    Four ears of raw corn on foil-lined baking sheet.

    How to Make Fire Roasted Corn

    This recipe has three simple steps. It's almost too easy to not be making it all the time.

    1. Grill the corn. This can be done on an indoor, stove top grill, or an outdoor barbecue.
    2. Remove the charred kernels.
    3. Mix the corn kernels with any remaining ingredients.

    Four ears of charred corn on foil-lined baking sheet.

    Recipe Tips and Substitutions

    • You 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 cold.

    Chef's knife with charred corn kernels on it after being sliced off cob.

    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.

    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.

    Green bowl filled with fire roasted corn and half of a raw jalapeno on wood.

    What to Serve with it

    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.

    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
    Green bowl filled with fire roasted corn and half of a raw jalapeno on wood.

    Fire Roasted Corn Recipe with Jalapeños

    Valentina K. Wein
    Fire Roasted Corn with Jalapeños is a fabulous spring and 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 of bowl a chips.
    5 from 5 votes
    Print
    Prep Time 1 hr 15 mins
    Cook Time 10 mins
    Total Time 1 hr 25 mins
    Course Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 297 kcal

    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

    Only add the honey if you don't find the corn sweet enough. At peak season (mid-summer), you likely won't need it.
    Calorie count is only an estimate.
    Keywords good for summer bbq, good for summer dinner parties, great sides for meats
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. Dawn

      March 15, 2022 at 5:19 am

      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!! 😉

      Reply
      • valentina

        March 21, 2022 at 9:21 am

        Hi Dawn! Thanks so much. Yep, it's our favorite to have with other things on the grill. Enjoy. 🙂 ~Valentina

        Reply
    2. Frank @Memorie di Angelina

      March 15, 2022 at 5:39 am

      Looks delicious, Valentina! I've been on kind of a Mexican food kick lately. This looks like something I should definitely try!

      Reply
      • valentina

        March 21, 2022 at 9:21 am

        Thanks, Frank. Enjoy! 🙂 ~Valentina

        Reply
    3. Marissa

      March 15, 2022 at 11:01 am

      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!

      Reply
      • valentina

        March 21, 2022 at 9:22 am

        How fun to be in Santa Fe, Marissa! Bet you tried lots of delicious food. Thanks for visiting. 🙂 ~Valentina

        Reply
    4. Eha

      March 15, 2022 at 8:43 pm

      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 . . . !

      Reply
      • valentina

        March 21, 2022 at 9:23 am

        SO good with steak, yes! Thank you, Eha. 🙂 ~Valentina

        Reply
    5. Kim Lange

      March 16, 2022 at 5:18 am

      Can't wait to make this for bbqs and summertime get-togethers!

      Reply
      • valentina

        March 21, 2022 at 9:23 am

        Thanks, Kim. Enjoy! 🙂 ~Valentina

        Reply
    6. Chef Mimi

      March 16, 2022 at 5:36 am

      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!

      Reply
      • valentina

        March 21, 2022 at 9:24 am

        I've done it on the stove, too. 🙂 Thanks, Mimi! ~Valentina

        Reply
    7. John / Kitchen Riffs

      March 16, 2022 at 8:15 am

      What a terrific post! LOVE corn, and roasting really concentrates the flavor. Thanks!

      Reply
      • valentina

        March 21, 2022 at 9:25 am

        Thanks so much, John. Enjoy! 🙂 ~Valentina

        Reply
    8. David

      March 19, 2022 at 4:48 am

      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.

      Reply
      • valentina

        March 21, 2022 at 9:26 am

        Thank you, David!! How perfect to serve it with pork tacos. Now I'll be craving that all day. 😉 ~Valentina

        Reply
    9. Colette

      March 19, 2022 at 9:10 am

      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.

      Reply
      • valentina

        March 21, 2022 at 9:28 am

        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

        Reply
    10. Liz

      March 20, 2022 at 5:40 am

      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!!

      Reply
      • valentina

        March 21, 2022 at 9:29 am

        Hi, Liz. SO smart to freeze the fresh kernels. I must remember to do that this summer. Thanks for visiting! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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