Hot smoked paprika, meet oven roasted sweet corn. Oven roasted sweet corn, meet hot smoked paprika.
Extra virgin olive oil, you make sure they get along.
Vamos a ser amigos!
My tin of Spanish hot smoked paprika has been getting a good workout ever since I purchased it. It added quite a bit of flair to my spicy coffee toffees, and now it's getting down and dirty with this super-simple corn dish. So easy, so good!
twice cooked corn with Spanish hot smoked paprika and extra virgin olive oil
sweet corn, still in husks
hot smoked paprika (pimentón de La Vera picante)
extra virgin olive oil
salt and lime juice (optional)
- Preheat oven to 180C (360F).
- Rinse sweet corn with water until the husks are moist and roast them whole on the oven rack, husks intact. If the corn you have has already had their husks removed, steam them instead.
- After 25 minutes, retrieve from the oven. The corn should be perfectly cooked in their own husks.
- Discard the silk. Strip down the husks and tie them at the stem. Brush the corn kernels with a mixture of extra virgin olive oil and hot smoked paprika. The ratio of the ingredients is up to you. I like mine with lots of spice.
- Finish the sweet corn on the grill to char it up. Some of the kernels may pop loudly, this is normal.
- Eat as is with a sprinkle of salt and if you like, add a drizzle of lime juice as well. (I can't decide whether I prefer it with or without - depends on whether you want it tangy and smoky, or just seriously smoky! )
Either way, the pimentón and the sweet corn made a great match - the charred finish really completing the dish. Mmmmmm, hot and smoky nirvana!
My dad loves to roast corn, he even has a giant corn roaster in the garage and sells his roasted corn at events. The combo of smoked paprika and olive oil sounds so good on the corn, I'll have to try this out! :)
ReplyDeleteThis looks wonderful and easy!
ReplyDeleteSweet, spicy, smoky, sensational!
ReplyDeleteThat looks incredible! I need to invest in some hot smoked paprika- it sounds like it would add some incredible flavor. Where can you find it?
ReplyDeleteCourtney - let me know what you think if you do try it! :)
ReplyDeleteThanks Dimah and tigerfish!
Kathryn - it is usually found in gourmet shops but if you don't have any nearby or they don't stock it, you can buy online. I've even seen people selling it on eBay. :D
I love making my corn this way! Though I never actually have "oven roasted" my corn, just put it on the grill or grill pan. Putting it in the oven would save me some hassle! Evoo + spices on corn = heavenly. I'm glad you've got a mediator going on there. Don't want the oven roasted corn dealing out sass to the spices! :)
ReplyDeleteYes oven baking them is so easy! For the charred effect I still prefer using the grill though. And I am indeed pleased to report that the three of them got along very well. :D
ReplyDeleteThat tender and charred corn spiced up with paprika must be SO delicious... I've never thought of roasting corn.
ReplyDeletei LOVE roasted corn, but never made it spicy...that sounds great.
ReplyDeleteI cannot tell you how much I LOVE this combination!!
ReplyDeleteHi Indie.Tea, it was! And oven roasting corn in wet husks is actually a good way of steaming corn without a steamer.
ReplyDeleteHey Mira, I usually have my corn with butter and salt... but this was also very nice in a very different way!
Thanks Anh! This is something I would make again and I will char it even more next time - those are the best bits!
I can taste it as I'm reading this. Now I'm restraining myself from licking the screen.
ReplyDeleteThis is a nice twist to having corn. I usually steam them and have it with a little salt and butter. :)
ReplyDeleteHaha, thanks Glory Lily!
ReplyDeleteMichelle, that's how I usually have mine too! :D
oooo this looks wonderful!
ReplyDeleteThanks Lisa! :)
ReplyDeleteAwesome idea. I live in Ohio, and have never tried this. Thanks!
ReplyDeleteThanks for dropping by Mark! :)
ReplyDeleteWhoa, oven roasted sweet corn - meet my belly! It looks so good :)
ReplyDelete