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Recipe Details
Quick-Roasted Corn with Jalapeno and Sweet Peppers

Ingredients:

4 ears of fresh corn, shucked
1 jalapeno pepper, seeded if desired, and minced
½ red bell pepper, small dice
2 tbsp. Texas olive oil (use a spicy brand)
2 tsp. butter, unsalted (optional)
Sea salt and coarse ground black pepper, to taste
Optional additions:
Lime wedges, chili powder, queso fresco, Parmesan cheese.

Directions:

Preheat broiler to 500 degrees. Line a broiler safe baking sheet with aluminum foil. Holding shucked corn cob vertically (with a firm grip and a sharp knife), slice off corn kernels. In a large bowl, combine corn kernels with minced jalapeno, diced red bell pepper, Texas olive oil, butter (if using), and salt and pepper. Stir to combine. Line corn mixture evenly onto prepared baking sheet. Place under broiler. Cook for 6-9 minutes, until corn and bell pepper have softened and the edges have begun to brown. This dish can be served as-is or with any of the optional additions mentioned above.
Serves 4

Recipe provided by Jaleah Colon for Texas Olive Ranch


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