Fresh corn season is in full swing! My healthy, spicy oven roasted corn on the cob is a great way to enjoy it, fuss free and no grilling required.
I looooove fresh corn on the cob! I remember as a kid, we always had it as a side dish, but I hardly cared about anything else on the plate but the corn. I was and still am an absolute corn fiend.
So now that I’m an adult and calling my own meal shots, I declare that corn on the cob makes a lovely entree. Hooray adulthood!
It’s packed with fiber and vitamins to help me feel awesome, not packed with extra calories, and most important it’s fun. So fun! Is there anything more fun than getting messy with some fresh roasted corn on the cob? And having it as my main dish just makes the fun…funner.
I got this corn from a guy selling it out of a truck. By the side of the road, near my house. All the time I spent living in cities, roadside corn was one of the things most sorely missing from my life.
I’ve always loved roadside corn. My grandmother used to buy hers from either a guy or a family called Elbel, I’m not sure which, who set up temporary shop at various points around town throughout August and into September. I don’t think she knew which, either. But the sign said “Elbel’s Fresh Sweet Corn,” and it was so fresh and so sweet. My job was to husk it, which I loved. I always got corn silk everywhere, so she had me do it out on the porch.
Roadside corn is a fabulous country phenomenon, but farmer’s market corn is just as delicious. And if you’re not in a position to get either, see what’s going on at your local supermarket. I’ve bought some cracking corn right from the grocery store.
My favorite way to enjoy corn is roasted on the grill. But if I spent my whole life delaying my corn enjoyment until I had time to fire up the grill…I wouldn’t be enjoying much corn. So I came up with a quick and easy oven roasted corn method that comes out very close to how it does on the grill. My mom thinks it’s better.
All I do is husk six ears of corn and split them in half (I like the illusion of huge quantities). Then I toss them in a pan with some olive oil, spices and a little lime juice, the same things I use to season when I’m grilling corn outside. I favor Mexican-esque flavors with corn, so I go with lots of chili powder and cumin accented with garlic, onion, paprika, a little oregano and some other goodies.
Nothing chaps my butt worse than scanty seasonings, so the spice mix I use is very generous. You’re sure to have enough to use as much as you like, and you might have some left over.
Cover the pan tightly with foil, bake, turn, bake some more and voila! Roasted corn, done in no time. Serve them up with some salad and I’ve got myself a super healthy, totally fun meal. And I get to eat four little cobs of corn! You don’t have to eat that many though. Unless you want to.
Eat Healthy Eat Happy
This easy oven roasted corn on the cob is a great way to enjoy fresh roasted corn flavor with no fuss or firing up the grill!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 6 ears sweet corn, husked and cut in half
- 4 Tbs olive or canola oil, divided
- Juice of one lime
- Spicy Seasoning Mix:
- 1 Tbs chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried cilantro/coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp chipotle seasoning or crushed red pepper flakes
- fresh ground black pepper to taste
- Heat the oven to 450. Spread 2 Tbs of the oil in the bottom of a 13" x 9" baking pan. Roll each piece of corn around in the oil and arrange in the pan. Combine the seasoning mix in a small bowl, and sprinkle half of it over the corn. Top with juice from half the lime. Cover the pan tightly with foil and bake for 15 minutes.
- Take the corn out of the oven and turn each piece over. Drizzle with the remaining oil and sprinkle with the rest of the seasoning mix (you might not use it all). Top with the rest of the lime juice, recover and bake for 10 more minutes. Serve hot and season with additional salt and pepper to taste.
If you’re as obsessed with corn as I am, I have another recipe you’re going to love. This is my Cilantro and Sweet Corn Soup- rich, creamy, corny (ha!) and packed with fresh, spicy flavor. It’s easy to make, and you don’t have to fool around with thickeners or cream or any of that. The corn does all the work!
Cilantro and Sweet Corn Soup = healthy, clean eating deliciousness. Vegan and gluten free!
All this corn talk is getting to me. I
want need corn for dinner tonight! ~Gin