Spicy Roasted Corn on the cob



Spicy Roasted Corn on the cob

By 24/09/2013

I grew up eating corn. Northern Italy is full of corn fields. With corn you can make polenta, breadsticks, biscuits and many other delicious things.

As a child I would pick the first and most tender corn called "milk corn" and my mum would cook  it with a soup to add flavour to it; then I would enjoy the corn on its own.

Corn is full of goodness and can be enjoyed in many ways. Ideal for a healthy snack or as a vegetable at the dinner table.

This spicy version, cooked in foil is very tasty. You can use butter instead of corn oil but using oil would make it a little lighter. The chilly adds a kick to it, and makes is quite interesting.

Corn for polenta making


  • Prep Time : 20 minutes
  • Cook Time : 40 minutes



Wash the corn and put it in a pot full of cold water. Bring to the boil and cook for 25 minutes

boiling corn

 Chop finely the parsley and the chilly


 Put them in a bowl, add the oil and the lemon juice and stir well

in a bowl

Take the corn out of the oven, cut it in half and put the chilly mixture over it

spicy corn cooked in foil

 Wrap well in foil and seal

wrapping in foil

 Cook for 15 minutes at 190C.

Corn on the cob



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5 Responses to Spicy Roasted Corn on the cob

  1. Louise

    Hi Alida!

    Oh I LOVE corn on the cob! Yours looks delicious and so easy peasy too!!!

    Thank you so much for sharing…

  2. la cucina di Molly

    Buonissimo il mais, non l’ho mai provato così, deve essere gustoso! mi segno la ricetta, brava! Un abbraccio!

  3. unikorna

    Amazing idea…but it should be freshly picked right? I mean you cannot use old corn ..

    • Alida

      Yes usually the first corn of the season is the one suitable to eat. Later on it gets too hard to be eaten and usually it is turned into flour or for other uses. X

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