Roasted Corn with Hot Paprika and Cilantro




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Leftovers from this dish make an incredible and versatile puree to be used to compliment rice and vegetables.


• 2 cans (15 oz) yellow corn, drained or 4 cups frozen corn
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon hot or smoked Spanish paprika
• 1⁄2 teaspoon sea salt
• 1⁄4 cup fresh cilantro, chopped
• 1 tablespoon olive oil


1. Preheat oven to 350 degrees. Spread corn on a baking sheet lined with parchment paper. Sprinkle olive oil over the corn followed by white pepper, paprika, and salt. Roast the corn for 25 to 30 minutes or until it begins to brown. Remove the roasted corn from the oven and stir to distribute salt and spices. Sprinkle with cilantro and serve.


Double Duty Recipe
Make a double batch of this recipe. Use the second batch to make a puree or a soup.
1). Puree: Add the extra batch of the roasted corn recipe and 1/2 cup chicken or vegetable stock to a high-speed blender and blend until a puree forms. Spoon puree onto plats and nestle shellfish into the puree. Garnish with fresh chopped tarragon
2).Soup: Add the extra batch of the roasted corn recipe to a high speed blender along with one can of regular coconut milk and blend until smooth to make an incredibly rich and savory soup. Add a little vegetable or chicken broth if soup is too thick. Garnish with chopped cilantro.

3. Spicy corn puree: Mix 1 cup roasted corn to each 1⁄2 cup soy milk. Blend ingredients together. The puree will be thick. Refrigerate in an airtight container for up to 3 days. When ready to eat, warm it in a saucepan over low-medium heat.
Happy Eating!

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