Oven Roasted Corn on the Cob
Oven roasted corn on the cob with smoked paprika and a coriander and jalapeño soured cream dip.
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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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