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Roasted Jerk Corn Recipe – How To Make Roasted Jerk Corn

© sara essex bradley

Brushed with jerk butter and sprinkled with ranch breadcrumbs, this recipe from Chef Nina Compton of Compère Lapin à l’Ancien # 77 is worthy of a main course.

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Yields:

8


portions

Total time:

0

hours

30

minutes

Butter Jerk

1 tbsp.

chopped roasted garlic (about 4 medium cloves)

1/2 tsp.

red pepper flakes

2


sticks (1 cup) unsalted butter, at room temperature

8


fresh corn on the cob, hulled and each cob cut in half

Ranch breadcrumbs

1/4 tsp.

ranch powder (seasoning mix)

1 ch.

homemade or store-bought mayonnaise

thinly sliced ​​green onions, for sprinkling

Crispy chicken skin, finely chopped (optional)

Lime wedges dipped in chili powder, for serving

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  1. Heat oven to 375 ° F (or heat grill over medium heat). Bring a large pot of water to a boil. Prepare the Jerk Butter: In a large bowl, combine all the dry ingredients, then stir in the butter until well combined.
  2. Gently add the corn to the boiling water and cook until just tender, 2 to 3 minutes. Drain well; when cool enough to handle, pat dry. Brush with a little jerk butter and wrap each in foil. Place on a large rimmed baking sheet and roast (or broil, turning occasionally) until corn is heated through and butter is melted, about 8 minutes.
  3. Meanwhile, make ranch breadcrumbs: In a small bowl, combine toasted panko and ranch powder.
  4. Remove corn from oven and remove foil. Brush again with jerk butter, then top with a little mayonnaise and sprinkle with breadcrumbs. Sprinkle each with sliced ​​green onions and chicken skin if using. Serve with chili powdered lime wedges.

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