Description
Chibage Chakagochwa (Roasted Corn on the Cob) is a delightful grilled corn recipe that brings out the natural sweetness of fresh corn, enhanced with butter and spices.
Ingredients
Scale
- 4 fresh ears of corn, shucked
- 4 tablespoons melted butter
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder (optional)
- Juice of 1 lime (for serving)
Instructions
- Begin by heating your grill to a medium-high setting. If you prefer using an oven, set it to 400°F.
- Carefully remove the husks and silk from the corn, then rinse each ear under cold water and dry them thoroughly.
- In a mixing bowl, combine the melted butter with sea salt, smoked paprika, and onion powder if desired.
- Generously apply the butter mixture to each ear of corn, ensuring every inch is covered.
- Place the corn directly on the grill or on a baking sheet for the oven. Cook for about 15-20 minutes, turning the corn occasionally until it becomes tender and develops a lovely char.
- Once cooked, take the corn off the grill or out of the oven and allow it to cool slightly.
- Serve the warm corn drizzled with fresh lime juice for a zesty finish.
Notes
- For an added twist, consider topping the corn with crumbled feta or a sprinkle of chili powder just before serving for an extra kick of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg