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, Knife


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

View nutritional information

Energy484 cal.
Fat27 g
Carbohydrates47 g
Protein14 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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, 5 g of Fiber.

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Spicy Roasted Corn on the Cob
Very easy