Roasted sweet corn with paprika

Is there anything better than the taste of fresh sweetcorn in summer? This roasted corn on the cob makes a spectacular summer side dish. In this simple recipe the sweetcorn is roasted whole with olive oil, smoked paprika, salt and lime juice.

Course Side Dish

Cuisine British, Vegan

Keyword roasted corn on the cob

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 162kcal

Ingredients

2 corn cobs
1-2 tablespoons olive oil drizzle
1 teaspoon smoked paprika
Pinch sea salt
2 limes 1 juiced, 1 cut into wedges

Metric - US customary

Instructions

Preheat oven to 180°C fan/200°C/gas mark 6.
Dehusk your corn if you need to, removing all of the silky strands. Wash your corn. If your cobs are large, or you’re serving to children, you may wish to cut them in half first.
Place in a baking tray then drizzle with 1-2 tablespoons olive oil, 1 teaspoon smoked paprika and a pinch of sea salt.
Roast in the oven for 30 minutes, turning half way, until cooked through and turning golden brown.
Drizzle with the juice of one lime and serve immediately with extra lime wedges on the side.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition