Jow - Recipe: Spicy Roasted Corn on the Cob

Spicy Roasted Corn on the Cob

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

Camille
4 minutesPrep time
20 minutesCook time
484 cal.Per serving
  

Utensils

Oven, Brush, Parchment Paper

recipe

Harissa (paste)
Maple syrup
Garlic

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
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.
Fat27g
Carbohydrates47g
Protein14g

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.

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