This oven roasted corn on the cob with a coriander and jalapeño soured cream dip is the tastiest side dish you’ll eat all year!
Corn on the cob is so easy to make when you roast it in the oven. The sweetness becomes slightly nutty – an absolutely delicious contrast – and it’s a brilliantly hands off way of cooking.
I love to serve this corn on the cob with meats – like my Texan Style Slow Cooked Beef, perhaps with a mac and cheese on the side.
Don’t skip the dip – that’s what makes this extra tasty! Just dunk your corn on the cob into it as you’re eating, and enjoy!
The Ingredients
- Corn on the cob – you can make this recipe either with frozen corn on the cob or raw corn on the cob – both will work. No need to precook.
- Smoked paprika and salt – the only flavourings you need! Trust me on this!
- Oil and butter – we drizzle a little vegetable oil over the corn before roasting, and dab some butter on just before it comes out for that traditional buttery taste.
- Soured cream, coriander, jalapeños – make this tonight with your corn on the cob, then make it tomorrow night to dip your crisps in! It’s a versatile and delicious dip with just a hint of spice.
If you like this, you might also like:
- The Best Nachos and Dips
- Tomato and Coriander Mexican Soup with Nachos
- Sweetcorn and Black Bean Salad
- Crab and Sweetcorn Chowder
- Sweetcorn, Feta and Jalapeño Savoury Muffins
- One Pot Mexican Bean Stew
Oven Roasted Corn on the Cob
Oven roasted corn on the cob with smoked paprika and a coriander and jalapeño soured cream dip.
Ingredients
- 4 corn on the cob
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- 1 teaspoon vegetable oil
- 2 teaspoons butter
- 2 tablespoons soured cream
- 20 grams fresh coriander
- 12 slices pickled jalapeños
Instructions
- Preheat the oven to 200 degrees C.
- Rub each corn on the cob with 1/4 of the smoked paprika and salt. Put on a sheet of baking parchment on a baking tray. Drizzle with the oil and place in the oven for 25 minutes.
- Meanwhile, finely chop the coriander and jalapeños. Put in a bowl with the soured cream and mix together.
- When the corn in the cob have been in the oven for 25 minutes, dot each one with 1/2 teaspoon butter. Return to the oven for 5 more minutes.
- Serve the corn on the cob with the dip on the side.
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