Street Food
Fire-Roasted Spiced Corn (Roasted Jamaican Corn)
Ingredients
- 6 ears corn, husked
- 60 g (1/4 cup) butter, melted
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Salt, to taste
- Lime wedges, to serve
Method
- Preheat the grill to medium-high heat.
- Combine melted butter, paprika, garlic powder and cayenne if using.
- Grill the corn directly over the heat, turning occasionally, for 10-12 minutes until charred in spots and tender.
- Brush generously with the spiced butter during the last few minutes of grilling.
- Season with salt and serve hot with lime wedges.
Introduction: Corn roasted directly over open coals and brushed with a spiced butter, sold from roadside carts as a popular quick snack, especially in the evenings.
Cultural Background: Corn roasted directly over open coals and brushed with a spiced butter, sold from roadside carts as a popular quick snack, especially in the evenings.
Tips: Turn the corn regularly for even charring rather than burning one side. Brush with butter near the end rather than the start to avoid the butter burning before the corn cooks.
Variations: Sprinkle with grated hard cheese after grilling for a popular street-vendor variation. Already vegetarian as written.
Storage: Refrigerate leftover cooked corn in an airtight container for up to 2 days.
Reheating: Reheat briefly on a grill or in a dry pan to restore some char; avoid microwaving, which softens the texture.
FAQs:
Q: Can I make this without a grill?
A: Yes, a hot cast-iron pan or broiler can approximate the char, though it won't have the same smoky flavor as open coals.
Q: Is this dish spicy?
A: The cayenne is optional and can be adjusted or omitted for a milder, simply buttery version.
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