Gigi's Blog

Roasted-Corn, Hot Paprika and Cilantro

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ROASTED-CORN WITH HOT PAPRIKA AND CILANTRO

Leftovers from this dish make an incredible and versatile puree to be used to compliment rice, shrimp, almost any meat and vegetables. Hot or smoked paprika has a wonderful kick to it. If you can't find it then  subsitute regular paprika. 

BTW, Isn't this photo great? I can say this because I didn't take it. Amanda Areias took this photo along with the other gorgeous Mother's Day recipe photos (in the Mom's Day Blogs). Feel free to visit Amanda's blog at www.Givemeflour.com to view other great photos or to contact Amanda directly. 

Yield: 4 servings

2 cans (15 oz) yellow corn, drained or 4 cups frozen corn*

¼ teaspoon white pepper

¼ teaspoon hot or smoked Spanish paprika

½ teaspoon sea salt

¼ cup fresh cilantro, chopped

1 tablespoon olive oil

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.

*Add 2 more cups if you plan to make corn puree for another meal.

Variation 

Spicy Corn Puree:

Mix 1 cup roasted corn to each ½ 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.