Sheet Pan Roasted Corn, Scallions and Jalapeños
Craving grilled corn but don’t feel like turning on the grill? Or even worse, (like us right now) don’t have access to a grill?😭😭No worries, you can still get that great charred corn flavor with this wonderful Sheet Pan Roasted Corn, Scallions and Jalapeños dish. No need to feel deprived!
Fresh corn just screams summer, right? And even though we’ve had more than our share of steamy days, I’m trying to hold onto the warm weather as much as I can ‘cause I have a feeling this winter is going to be slightly insane, but let’s not go there right now.
Instead, let’s talk about the magical transformation of sticking a pan of corn kernels, scallions and jalapeños tossed together with just a splash of olive oil and kosher salt under the broiler—
Mmmnn….you are going to love this!! Everything gets all tender and charred and slightly caramelized. Yum!
And just when you think it can’t get any better, you spike it with a little fresh lime juice for that perfect little extra zing!
It’s a little bit sweet, a little bit spicy and a whole lot of perfect! Plus, with only one pan, clean-up is a breeze!
No grill, who cares? We’re all 😄😄 now!
Sheet Pan Roasted Corn, Scallions and Jalapeños
Makes 4-5 servings
Prep Time: 15 minutes; Cook Time: 10-12 minutes
Ingredients
2 jalapeños
4-5 ears fresh corn, shucked
5-6 scallions
2 tablespoons olive oil
Kosher salt
1 tablespoon unsalted butter
1 tablespoon fresh lime juice
The Recipe
1. Set an oven rack 6 inches from the broiler and preheat the broiler.
2. Use a sharp knife to cut the corn kernels off the cob. I find that the easiest way to do this is to stand the cob up in a large bowl and cut away from yourself so that the kernels fall directly into the bowl—less messy too.
3. Cut the ends off the jalapeños and cut them lengthwise. Scoop out the ribs and seeds and discard, then slice them into ½ slices and add to the corn in the bowl. Trim the ends off the scallions and cut into 2-inch pieces and add to the bowl. Add the olive oil and a couple of pinches of salt and toss.
4. Spread the mixture out evenly onto a large rimmed baking sheet and roast for 10 minutes or so, turning every so often, until scallions, jalapeños and corn are softened and slightly charred. Remove the pan from the oven and toss with the butter. Sprinkle with the lime juice and toss again. Then taste and add more salt if needed and serve.
Enjoy!
Note: Recipe adapted from Eat A Little Better by Sam Kass. I cut the amount of jalapeños and butter, upped the corn and didn’t use the cilantro either but I’m sure it would be good with that if you like it (I don’t).
