I usually boil corn on the cob for five minutes in an inch or two of water. It’s simple and quick, and I’ve been doing it since forever. But roasting corn on the cob is even better, even though it takes five minutes longer to cook.
My vegetarian child introduced our family to a plethora of roasted vegetables. I’d never roasted corn on the cob before, but when a bounty of corn on the cob arrived in my farm share, I decided to give it a try.
Roasting takes a little longer than boiling, but it gives the corn a crisp coating. Melt vegan butter with a little salt and chipotle powder, and paint it on each piece of corn. Roast for 10 minutes, sprinkle more salt on the corn if you wish, and eat!
Sweet corn is one of summer’s evanescent pleasures, and roasting makes it even better.
Roast Corn on the Cob with Vegan Chipotle Butter
Roasting corn on the cob gives it a crisp coating and rich flavor because high heat caramelizes the sugars in sweet corn.
- 8 ears of sweet corn, shucked
- 5 tablespoons vegan butter
- 3/4 teaspoon chipotle powder
- 1/8 teaspoon pink salt (plus more for sprinkling)
- 2-3 tablespoons fresh basil, minced
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment.
Place the corn on the baking sheet.
In a small saucepan, melt the butter with the chipotle powder and salt over low eat.
When the butter is melted, remove from heat, and stir in the basil.
Using a basting brush, paint each ear of corn on all sides with the butter mixture.
Put the corn on the baking sheet, and place in the oven for 10 minutes, turning with tongs halfway through cooking.
Remove from oven and dust with pink salt.
Place corn on a serving plate, and serve immediately.
Line a baking sheet with parchment, and place the shucked corn on the baking sheet.
Mince the basil.
Melt the vegan butter, chipotle powder and salt together. Stir in the basil last.
When the butter mixture has melted, paint it onto each piece of corn with a basting brush.
Roast the coated corn for 10 minutes, turning it halfway through.
Dust with more pink salt, and serve immediately.