Fire Roasted Corn Recipe

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

5 from 5 votes

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.

Prep Time1 15

Cook Time10

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: good for summer bbq, good for summer dinner parties, great sides for meats

Servings: to 6

Calories: 297kcal

Author: Valentina K. Wein

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

Nutritional information is only an estimate.

Nutrition