serves 4
This recipe for spicy roasted corn comes from a NYT recipe for Sheet-Pan Chicken Thighs with Spicy Corn. The dish is delish as is, but the corn is stellar on its own too. I’ve made the dish twice, the second time I modified quantities to make flavors pop more (and actually feed 4 people)…see my version here.
Ingredients
- 8 ears of fresh corn kernels
- 2/3 cup chopped pickled jalapeños, plus brine from the jar/can (there wasn’t much left in the can so I used them all)
- 6 TBL olive oil
- 1½ t salt
- 10 scallions, thinly sliced (I used all parts, not just the white ends)
- 1 cup chopped fresh basil
Instructions
- Heat oven to 425°
- In a medium bowl, toss together the corn, pickled jalapeños, olive oil, salt and half of the scallions; save the remaining scallions for serving
- Spoon corn mixture onto an empty baking sheet and drizzle with a tad more olive oil
- Roast corn for 15 minutes, stirring once while roasting
- Turn the broiler on high and broil for 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice
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