Street Food
Roadside Roasted Corn (Roast Corn)
Ingredients
- - 4 ears fresh corn, husks partially pulled back and silk removed
- - 60 g (4 tbsp) butter, melted
- - 2 cloves garlic, minced
- - 1/2 tsp (1/2 tsp) paprika
- - Pinch of salt
- - Pinch of cayenne pepper (optional, for heat)
- - 1 lime, cut into wedges
Method
- Preheat a charcoal or gas grill to medium-high heat.
- Pull the husks back over the corn to protect the kernels, or remove them entirely for a more direct char, according to preference.
- In a small bowl, combine melted butter, garlic, paprika, salt and cayenne if using.
- Place the corn on the grill and cook, turning frequently with tongs, for 12–15 minutes until kernels are tender and lightly charred in spots.
- Brush generously with the seasoned butter during the final few minutes of grilling.
- Serve hot with a squeeze of fresh lime.
Introduction: Roasted corn is a familiar sight along the roadsides of Antigua and Barbuda, where vendors grill fresh corn on makeshift charcoal grills, often still in the husk, selling it to passersby as a quick, smoky snack.
Cultural Background: Roasted corn is a familiar sight along the roadsides of Antigua and Barbuda, where vendors grill fresh corn on makeshift charcoal grills, often still in the husk, selling it to passersby as a quick, smoky snack. Corn has been a staple crop in the Caribbean since it was first cultivated by the region’s indigenous peoples, and this simple preparation — charred over open flame and brushed with butter and seasoning — remains one of the most accessible and beloved street foods on the islands.
Tips: Turn the corn frequently for even charring and to avoid burning any one side. Soaking corn in its husk in water for 10 minutes before grilling helps prevent the husk from burning too quickly if grilling with husks on.
Variations: A sprinkle of grated hard cheese over the hot corn is a popular addition at some roadside stalls. Plain roasted corn with just salt and a squeeze of lime is equally traditional and common.
Vegetarian/Vegan: This recipe is naturally vegetarian; substitute the butter with a plant-based butter or oil for a vegan version.
Storage: Best eaten fresh; leftover corn can be stored, wrapped, in the refrigerator for up to 2 days.
Reheating: Reheat briefly on a grill or in a dry skillet over medium heat, turning occasionally, until warmed through.
Nutrition: Calories: 180 kcal | Protein: 4 g | Carbohydrates: 22 g | Fat: 9 g | Fibre: 3 g | Sodium: 140 mg
FAQs:
Q: Should the corn be grilled with husks on or off? A: Both methods are used roadside; husk-on gives a steamed, juicier kernel, while husk-off gives a smokier, more charred flavour. Q: Can this be made without a grill? A: Yes, a stovetop grill pan or even a dry cast-iron skillet can replicate the charring, turning frequently.
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