Chile Roasted Corn

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Last Updated on December 16, 2020 by Chef Mireille

Everybody loves fresh roasted corn, hot off the barbecue.  Summer carnivals and barbecues aren’t complete without delicious roast corn, with hot melted butter!

I have a way to achieve this delicious, smoky flavor in the wintertime, in your oven.  Using a lot less butter, a fraction of the fat and calories too!  The key is one ingredient, Sambal Olek.  Sometimes, all it takes is one ingredient to transform something ordinary into something fantastic.

Sambal Olek is an Indonesian chili paste that has become fairly popular in recent years.  Whole Foods sells it as well as most quality supermarkets, that sell International products.

This recipe is per person.  Adjust it per the quantity of ears of corn you have.
1 ear of corn, shucked
1/2 teaspoon butter
1 teaspoon Sambal Olek

Place the ear of corn on a piece of aluminum foil and smother corn with the butter and Sambal.

Wrap in aluminum foil and bake in oven at 400 F for one hour.
The sambal in the oven gives the corn a delicious, smoky flavor, usually achieved by the barbecue grill.

On another note..I’ve created a new page with a list of Shopping Resources.  This will help you find those global ingredients (like Sambal Olek), included in many of my recipes.  See list here.

Chef Mireille
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