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–+ servings
several baby corn with husk silk on a white plate
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5 from 6 votes

Roasted Baby Corn with Chili and Lime Recipe

Roasted Baby Corn with Chili and Lime is a delightful vegetarian, spring and summer side dish. It bursts with fresh sweet and spicy flavors!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American, Asian
Keyword: Asian side dishes, vegetarian sides
Servings: 4
Calories: 150kcal
Author: Valentina K. Wein

Ingredients

  • 3 tablespoons grapeseed oil
  • 3 tablespoons fresh squeezed lime juice (from about 2 limes)
  • 1 teaspoon chili paste
  • 12 ounces baby corn, husks and silk removed
  • 1 cup chopped scallions, cut into 1 to 2 inch pieces (from about 4 scallions)
  • salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, melted
US Customary - Metric

Instructions

  • Set oven and prepare pan. Preheat the oven to 425°F and line a sheet pan with foil.
  • Combine ingredients. In a medium-sized mixing bowl, combine all of the ingredients except the salt, pepper and butter. Make sure the corn is well coated.
  • Roast. Pour everything from the bowl onto the foil-lined sheet pan and generously sprinkle with salt and pepper.
    Place the pan in the preheated 425°F oven and roast just until some of the corn is browning, about 8 minutes.
  • Add butter, serve. Remove the pan from the oven and drizzle with the melted butter, and more salt if necessary. Serve!

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 273mg | Fiber: 3g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg