Chili Roasted Corn
Grill corn in husks after soaking with morita chilies and pickling spices. Brush with chipotle-spiced butter and serve with cotija, cilantro, and lime.
Make your own version of roasted street corn with the Spice House's Vulcan's Fire Salt.
Submitted by: Geneva from Geneva, IL
Yield: 6 ears
- Soak whole ears in water with morita chipotles and pickling spices overnight to infuse smoky heat.
- Grill corn in the husks over medium-high heat until the husks char, about 15 to 20 minutes, turning as needed.
- Mix Vulcan's Fire Salt into softened butter, brush on peeled corn, re-char husks, and serve with cotija, cilantro, and lime.
Spices
Featured in this Recipe
Preparation Instructions:
Place the corn in a large pan and fill with water to cover. Add the Morita Chipotles and the Pickling Spices to the water. Soak overnight.
Bring grill to medium-high heat. Place the corn on the grill. Roast until the husks turn black (turning as necessary) and the corn is cooked, about 15-20 minutes). Mix the Vulcan’s Fire Salt with the softened butter. Remove the husks and brush with the spicy butter. (You may wish to use heat-safe gloves or tongs for this.)
Add the peeled and buttered corn husks back to the grill until they are nicely charred. Serve with cotija cheese, shredded cilantro, and lime wedges.
thespicehouse.com
Frequently Asked Questions
What is Vulcan's Fire Salt?
Vulcan's Fire Salt is a spicy finishing salt from The Spice House. It combines smoked salt with dried chilies and spices to add smoky heat and extra flavor to the butter used on the corn.
Can I substitute Vulcan's Fire Salt?
Yes. Mix 1/2 cup softened butter with 1 teaspoon smoked sea salt, 1/4 to 1/2 teaspoon chipotle or cayenne powder, and a pinch of garlic powder to mimic the flavor. Adjust heat to taste.
Why soak the corn with morita chipotles and pickling spices?
Soaking infuses the husks and kernels with smoky, tangy flavors and helps steam the corn while grilling so it cooks more evenly and stays moist.
How long and at what heat should I grill the corn?
Preheat the grill to medium-high. Place corn in the husks and roast 15 to 20 minutes, turning every few minutes until the husks blacken and kernels are tender.
Can I make this without a grill?
Yes. Use a hot oven broiler for 10 to 15 minutes, turning often until charred. You can also char kernels over a gas flame or in a hot cast-iron pan for a few minutes per side.
How do I remove the husks and avoid burning my hands?
Use heat-resistant gloves or tongs and let the corn rest 30 to 60 seconds after grilling. Peel back or cut away the husks, then brush with the spiced butter while still warm.
Can I make this dairy-free or vegan?
Yes. Replace butter with vegan butter or olive oil and use a vegan grated cheese or nutritional yeast instead of cotija. The method and flavors remain the same.
How should I store and reheat leftovers?
Store cooked corn in an airtight container in the fridge for up to 2 to 3 days. Reheat on a grill or under the broiler for best texture, about 5 to 10 minutes, or microwave briefly if needed.
What is Vulcan's Fire Salt?
Vulcan's Fire Salt is a spicy finishing salt from The Spice House. It combines smoked salt with dried chilies and spices to add smoky heat and extra flavor to the butter used on the corn.
Can I substitute Vulcan's Fire Salt?
Yes. Mix 1/2 cup softened butter with 1 teaspoon smoked sea salt, 1/4 to 1/2 teaspoon chipotle or cayenne powder, and a pinch of garlic powder to mimic the flavor. Adjust heat to taste.
Why soak the corn with morita chipotles and pickling spices?
Soaking infuses the husks and kernels with smoky, tangy flavors and helps steam the corn while grilling so it cooks more evenly and stays moist.
How long and at what heat should I grill the corn?
Preheat the grill to medium-high. Place corn in the husks and roast 15 to 20 minutes, turning every few minutes until the husks blacken and kernels are tender.
Can I make this without a grill?
Yes. Use a hot oven broiler for 10 to 15 minutes, turning often until charred. You can also char kernels over a gas flame or in a hot cast-iron pan for a few minutes per side.
How do I remove the husks and avoid burning my hands?
Use heat-resistant gloves or tongs and let the corn rest 30 to 60 seconds after grilling. Peel back or cut away the husks, then brush with the spiced butter while still warm.
Can I make this dairy-free or vegan?
Yes. Replace butter with vegan butter or olive oil and use a vegan grated cheese or nutritional yeast instead of cotija. The method and flavors remain the same.
How should I store and reheat leftovers?
Store cooked corn in an airtight container in the fridge for up to 2 to 3 days. Reheat on a grill or under the broiler for best texture, about 5 to 10 minutes, or microwave briefly if needed.
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