Oven Roasted Kernel Corn
Learn how to make oven roasted kernel corn, which uses fresh sweet corn on the cob. This easy recipe uses pantry staples like olive oil, spices, and lime juice to make a Mexican side dish that can be used for tacos, salad, or dips.
Servings: 4 people
Calories: 189kcal
Ingredients
For the Chipotle Lime Seasoning (Makes 2 Tablespoons)
- 1½ teaspoons chipotle chili powder
- 1 teaspoon lime zest freshly grated from 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon black pepper finely ground
For the Roasted Corn Kernels
- 2 tablespoons olive oil
- 6 ears fresh corn or 4 cups of raw kernels
- 1 teaspoon chipotle chili lime seasoning from above
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons freshly squeezed lime juice
Instructions
Make the Chipotle Lime Seasoning
- Pour all the chipotle lime seasoning ingredients into a small bowl and stir well to combine. This recipe makes 2 tablespoons, but you'll only need 1 teaspoon for the roasted corn kernels. Store leftover seasoning in an airtight container in the fridge for up to 1 week.
Cutting the Corn Off of the Cob
- Get a round bundt pan, or set a small bowl upside down inside of a larger bowl. Place the large end of a husked corn cob either in the center of the bundt pan, or on top of the small bowl. Use a sharp knife to cut the kernels off of the cob, rotating the cob after each cut until all the kernels are removed. This simple method ensures that all the kernels are caught inside of the bundt pan or bowl instead of going all over the counter.
- Line a large rimmed baking sheet with foil and preheat the oven to 400°F.
Roasting the Corn Kernels
- Place the corn kernels in a large bowl and add the olive oil, chipotle chili lime seasoning, salt, garlic powder, and black pepper. Stir until well combined.
- Spread out the corn evenly on the baking sheet and roast for 30-40 minutes, stirring halfway through. Roast until the kernels are golden brown with some charred bits, or to your desired doneness.
- Sprinkle the corn with salt to taste and pour on the lime juice and stir until blended. Serve hot.
Notes
- Ensure the corn is spread in a single layer on the cookie sheet, and use a large pan to prevent overcrowding. This ensures that the corn browns beautifully, not steams or gets soggy during cooking.
- Cook until the corn is golden brown and crunchy with some charred bits if desired.
- Add more seasoning to taste, or change it up for something different.
Nutrition
Serving: 1serving (½ cup) | Calories: 189kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 485mg | Potassium: 416mg | Fiber: 3g | Sugar: 9g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg
