Irresistible Roasted Sweet Corn with Chili in 30 Minutes

Oh my gosh, let me tell you about my absolute favorite summer side dish – roasted sweet corn with chili! It’s one of those magical recipes that’s ridiculously simple but packs SO much flavor. I first fell in love with this spicy-sweet combo at a backyard barbecue years ago, and now it’s my go-to whenever corn is in season. Just imagine: golden roasted corn kernels with that perfect char, tossed with smoky chili powder and bright lime juice. It’s the kind of dish that disappears fast from the table – trust me, I’ve seen it happen at every potluck I’ve brought it to!

The beauty of roasted sweet corn with chili is how effortlessly it comes together. With just a handful of ingredients and about half an hour, you’ve got a side dish that tastes like you spent hours in the kitchen. Whether you’re pairing it with tacos, grilled meats, or just eating it straight off the cob (no judgment here), it always hits the spot.

Why You’ll Love This Roasted Sweet Corn with Chili

Listen, this isn’t just another corn recipe—it’s the kind of dish that makes people ask, “Wait, how did you make this?” Here’s why it’s special:

• Effortless magic: 5 minutes of prep for flavor that tastes like you worked all day (our little secret!)
• Flavor fireworks: That perfect balance of sweet corn, smoky chili, and zesty lime makes every bite exciting
• Crazy versatile: Fancy dinner party? Check. Quick weeknight side? Absolutely. Midnight snack? (I won’t tell)
• Summer in every bite: That gorgeous charred-corn aroma will transport you to backyard barbecues instantly
• Customizable heat: Not a chili fan? Tone it down. Spice lover? Crank it up—it’s your kitchen, your rules!

Seriously, once you try this, you’ll understand why I make it at least twice a week during corn season!

Ingredients for Roasted Sweet Corn with Chili

Okay, let’s gather our flavor squad! Here’s what you’ll need for this knockout dish (and yes, every single one matters – no skimping!):

• 4 ears of sweet corn (fresh is best – shucked and silk removed, but leave the stem for easy handling)
• 1 tbsp olive oil (the good stuff – it helps that chili powder stick!)
• 1 tsp chili powder (smoky is my favorite, but use whatever makes your taste buds dance)
• 1/2 tsp salt (trust me, it makes the sweet corn pop)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 1 tbsp lime juice (please, please use fresh – bottled just isn’t the same)
• 2 tbsp chopped cilantro (optional, but adds that fresh herby punch)

See? Simple stuff you probably already have – now let’s make some magic!

How to Make Roasted Sweet Corn with Chili

Alright, let’s get roasting! I promise this is so easy you’ll have it memorized after one try. Here’s exactly how I make my famous roasted sweet corn with chili:

1. Heat things up: First, crank that oven to 400°F (200°C) – we want it nice and hot when our corn goes in!
2. Prep your corn: Shuck those ears and get all that pesky silk off (pro tip: a damp paper towel works wonders for stubborn silk).
3. Oil ’em up: Brush each ear lightly with olive oil – this helps the seasoning stick and gives us that gorgeous golden color.
4. Season liberally: Sprinkle your chili powder, salt, and black pepper evenly over each ear. Don’t be shy – roll them around to coat all sides!
5. Into the oven: Lay the corn on a baking sheet (no need to line it) and pop it in the oven for 20-25 minutes. Give them a quarter turn every 7-8 minutes for even roasting.
6. The grand finale: Once they’re beautifully charred in spots, pull them out and immediately drizzle with fresh lime juice. The sizzle is music to my ears!
7. Garnish and serve: Sprinkle with chopped cilantro if you’re using it, and serve warm – watch how fast these disappear!

Tips for Perfect Roasted Sweet Corn with Chili

Want to take it up a notch? Here are my secret weapons:

• For extra smokiness, try grilling instead of roasting – just keep an eye on those flames!
• Can’t find fresh corn? Frozen works in a pinch – just thaw and pat dry first.
• Spice lovers: add a pinch of cayenne to the chili powder for serious heat.
• No oven? Broil on high for 8-10 minutes, turning frequently – but don’t walk away!

Serving Suggestions for Roasted Sweet Corn with Chili

This corn is basically the life of the party at any meal! I love it piled next to carne asada tacos or stuffed into veggie fajitas – the spicy-sweet combo is unreal. It’s also dreamy alongside grilled chicken or shrimp skewers. For summer cookouts, I’ll slice the kernels off and toss them into a salad with black beans and avocado. Honestly though? Sometimes I just stand at the counter eating it straight off the cob – no shame!

Storing and Reheating Roasted Sweet Corn with Chili

Got leftovers? No problem! Store roasted sweet corn in an airtight container in the fridge for up to 3 days. To reheat, wrap the ears in foil and warm them in a 350°F oven for 10 minutes, or pop them on a hot grill for a quick char. If you’ve sliced off the kernels, toss them in a skillet over medium heat for 2-3 minutes. Easy peasy!

Nutritional Information for Roasted Sweet Corn with Chili

Here’s the scoop on what’s in this tasty dish: each ear of roasted sweet corn with chili clocks in at about 120 calories, with 20g carbs, 3g fiber, and 3g protein. It’s low in fat (just 4g per serving) and packed with flavor. Keep in mind, nutrition can vary slightly based on ingredient brands and portion sizes – but hey, it’s corn, so it’s practically guilt-free!

FAQs About Roasted Sweet Corn with Chili

You’ve got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use frozen corn instead of fresh?
Absolutely! Just thaw it completely and pat it dry first – you’ll still get great flavor, though fresh corn has that unbeatable summer taste.

What if I don’t like spicy food?
No worries! Start with just 1/4 tsp chili powder, or swap in smoked paprika for that smoky flavor without the heat. Taste as you go!

Can I make this on the grill instead?
Oh heck yes – and you should! Grill over medium heat for about 15 minutes, turning often. The extra smokiness is incredible.

What other toppings work well?
I sometimes add crumbled cotija cheese or a sprinkle of tajín for extra zing. A little garlic butter never hurt anyone either!

How do I know when it’s done roasting?
Look for those beautiful golden-brown spots and a slight crispness to the kernels – about 20-25 minutes usually does it.

Share Your Roasted Sweet Corn with Chili Experience

Did you try this recipe? I’d love to hear about it! Leave a comment below with your favorite twist or snap a photo of your perfectly charred corn – nothing makes me happier than seeing your kitchen creations!

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