Monday, June 11, 2012

Spicy Cilantro Corn on the Cob

This weekend flew by.

I had my in-laws visiting from Des Moines, which means that we went out to several fabulous meals.

Cube. Cut. Animal. Pace. Pinches Tacos.

Yum. Yum. Yum. Yum. And Yum.

It also means that I did not do as much cooking this week as normal, though I did manage to sneak in this recipe for Spicy Cilantro Corn on the Cob.

Corn season has arrived! I roasted sweet corn on the cob with spicy paprika and cilantro in the oven. It would also work great on the grill. This was so easy with such minimal clean up that I plan to make it again very soon.

Spicy Cilantro Corn on the Cob

Serves 4 people
Cooking time: 35 minutes
Vegan; gluten-free


4 ears of corn, husks removed
2 tablespoons extra virgin olive oil or butter
2 tablespoons fresh cilantro, chopped
1 teaspoon spicy paprika
salt and freshly ground pepper


1. Preheat the oven to 350 degrees.

2. Lay the corn out on a big sheet of aluminium foil. Drizzle with the olive oil or place pats of butter around the corn. Coat the corn with the chopped cilantro, paprika, and season with salt and pepper. Lay a few sprigs of cilantro over the top if desired.

3. Fold up the aluminum foil around the corn. Place on a baking sheet and roast in the oven for about 30 minutes, or until the corn is tender. Remove from the foil and serve. Enjoy!

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