Appetizer Recipes

Roasted Corn with Cayenne and Lime

Roasted Corn with Cayenne and Lime



Roasted Corn with Cayenne and Lime

Serves: 4


4 ears yellow corn shucked
2 teaspoons Napa Valley organic olive oil
1 tablespoon fresh lime juice
1/4 teaspoon Spice Hunter California cayenne pepper
1/2 teaspoon sugar


Preheat the broiler and adjust oven rack so it is about 5 inches below the heating element. Place the corn on a broiler pan and cook for 9 minutes, turning every three minutes so the ears brown evenly on all sides.

While the corn is broiling, combine the oil, lime juice, cayenne, and sugar. Mix well to dissolve the sugar.

The corn should be slightly brown on all sides when you remove it from the oven. Stir the oil mixture well and use a pastry brush to brush it onto the corn. Serve hot.