Flame-roasted corn

Name: Flame-roasted corn
Ingredients: 4 ears of fresh corn; 1 teaspoon of salt; 1/2 teaspoon of ground chili

Appetizers - Flame-roasted corn by Clarisa F. - Recipia

Flame-roasted corn gets golden-brown spots on the kernels and is served warm, while it’s still soft. Fresh ears of corn have tender kernels, and the salt and chili go on after browning, in whatever amount suits each person. I choose ears with plump kernels and no shriveled patches. Prep: 5 minutes. Cook: 18 minutes. Total time: 23 minutes. Serves: 4. Approximately 100 kcal and 3 g protein per serving.

Ingredients

4 ears of fresh corn
1 teaspoon of salt
1/2 teaspoon of ground chili

Preparation

1. Set a tray for cooking over an open flame directly on the stove and heat it for 3 minutes over medium heat. 2. Put the corn on the tray and roast it for 15 minutes, turning it on all sides. Keep the heat at the right level; the kernels should have golden-brown spots, not turn black. 3. Sprinkle the ears with 1 teaspoon of salt and 1/2 teaspoon of chili while they’re still hot. Serve warm.

Notes

A simple salad goes well alongside it, and my everyday comparison is a baked potato: that’s best eaten hot, too. Ground chili can be replaced with flakes, using the same amount of 1/2 teaspoon. Thick ears may need another 2-3 minutes, and the ones to choose are those with plump, smooth kernels. I put it on the tray when the meal is nearly ready; turning it can be a little one’s job, but the hot tray is for an adult. Leftovers keep in the fridge for up to 3 days.