Spicy Roasted Corn

It’s late summer, and our neighbors and garden gurus have recently harvested beautiful ears of sweet corn. Before banishing corn from the kitchen, one of my summer favorites involved roasting corn on the in the oven and slathering it with a mix of my favorite flavors.  While I won’t be making this any time soon, it’s too delicious (and simple) not to share.


  • 6 ears of sweet corn
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder (or one clove minced)

Optional Toppings

  • Chopped cilantro and lemon juice
  • Fresh basil, garlic and lemon and slice cherry tomatoes
  • Chopped hot peppers of your choice, or pickled jalapenos! Turn up the heat with a few shakes of cayenne pepper or finish off with a little sriracha


  • Preheat the oven to 400 degrees
  • Remove the husks and silk from the ears of corn
  • Generously rub the corn with softened / room temperature vegan butter
  • Sprinkle with spices
  • On a foiled lined baking sheet, situated the corn so the ears are not touching
  • Add a tablespoon or two of water to the bottom of the pan for a little steamy action
  • Baked for 15 minutes, flip the ears over and bake for another 15 minutes / until the ears kernels are tender
  • Add more butter and toppings of your choice before serving

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