Spicy Roasted Corn on the Cob

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A Mediterranean twist on Mexican street food called "elote". Yum!

Camille C.
Camille C.

4 minutes

Prep time

20 minutes

Cook time

484 cal.

Per serving


Oven, Brush, Parchment paper


Harissa (paste)
Maple syrup

Step 1

Preheat oven to 425°F. In a small bowl, combine minced or crushed garlic, harissa, maple syrup & a healthy drizzle of olive oil. Season with salt & pepper. Mix to combine. (You could substitute tomato paste with a pinch of cayenne for the harissa.)

Corn on the cob

Step 2

Wash & dry the ears of corn. Fold the husks back & tie at the base. Then cut off 2/3 of the husks.

Step 3

Place the corn on a baking sheet. Brush generously with the sauce.

Step 4

Bake the corn for 20 min, turning halfway through.

Parsley (fresh)

Step 5

Meanwhile, wash & chop the parsley.

Feta cheese (block)
Parsley (fresh)

Step 6

When the corn is crispy & fragrant, remove from the oven. Serve sprinkled with parsley & crumbled feta cheese. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy484 cal.
Fat27 g
Carbohydrates47 g
Protein14 g
Fiber6 g

On average, one serving of the recipe "Spicy Roasted Corn on the Cob" contains 484 Energy, 27 g of Fat, 47 g of Carbohydrates, 14 g of Protein, 6 g of Fiber.

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Spicy Roasted Corn on the Cob
Very easy