Kittitian Roasted Corn
The Quirky Foodster Team
Ingredients
- Ears sweet corn, husked — 4
- Butter, melted — 3 tbsp
- Paprika — 1/2 tsp
- Cayenne pepper (optional) — 1/4 tsp
- Salt — 1/2 tsp
- Lime wedges, to serve
Method
- Preheat a grill to medium-high heat.
- Grill the corn, turning occasionally, for 12-15 minutes until lightly charred on all sides.
- Meanwhile, mix the melted butter with paprika, cayenne if using, and salt.
- Brush the hot corn generously with the seasoned butter as soon as it comes off the grill.
- Serve immediately with lime wedges.
Introduction: Sweet corn on the cob, char-grilled over open flame and brushed with butter and spice, a favourite roadside snack.
Cultural Background: Roasted corn is sold by street vendors across Saint Kitts and Nevis, especially in the evenings, grilled over charcoal until lightly charred and smoky, then brushed with seasoned butter.
Tips: Turn the corn regularly for even charring without burning any one side. Brush the butter on while the corn is still hot so it melts in fully.
Variations: Sprinkle with grated hard cheese after buttering for a richer version; add a pinch of ground cumin to the butter for a smokier flavour.
Storage: Best eaten fresh; leftover corn can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat briefly on a hot grill or in a dry pan to restore some char and warmth.
FAQs:
Q: Can I roast corn without a grill?
A: Yes, char it directly over a gas stove flame using tongs, or roast in a very hot oven.
Q: How do I know the corn is done?
A: It should be tender when pierced with a fork and show light charring across the kernels.
- Ears sweet corn, husked — 4
- Butter, melted — 3 tbsp
- Paprika — 1/2 tsp
- Cayenne pepper (optional) — 1/4 tsp
- Salt — 1/2 tsp
- Lime wedges, to serve
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