Paprika Roasted Sweetcorn with Spring Onions, Feta and Lime

Name: Rukmini Iyer Paprika Roasted Sweetcorn Recipe | Corn on the Cob
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 5
Ingredients: 5 sweetcorn; olive oil; 2 tsp paprika; A large pinch of sea salt; 1 lime, juice only; 5 spring onions, finely sliced; 75g feta, crumbled

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

Celebrate sweetcorn on the cob in all its glory with smoky paprika, salty feta and a generous squeeze of lime.

Vegetarian Gluten-Free Tray Bake

Serves 5

Total 35 min

Prep 5 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

Once you’ve tried cooking sweetcorn like this, you’ll be hard pressed to go back to simmering it on the stove. The smoky paprika, feta and lime work beautifully with the roasted corn, with added crunch and freshness from the spring onions. Serve as part of a vegetarian sharing table or alongside fish dishes.

Ingredients

5 sweetcorn

olive oil

2 tsp paprika

A large pinch of sea salt

1 lime, juice only

5 spring onions, finely sliced

75g feta, crumbled

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Place the sweetcorn in a roasting tin and drizzle with a generous amount of olive oil. Scatter over the paprika and sea salt and rub the mixture evenly into the sweetcorn, then transfer to the oven and roast for 30 minutes on a high shelf.

Once the sweetcorn has cooked, squeeze over the lime juice, scatter over the spring onions and feta, and serve hot.

Preview