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Loading...A beloved Lagos street snack, this charcoal-roasted corn is slathered with a fiery spiced butter and finished with a squeeze of lime. The smoky char from the grill pairs beautifully with the sweet, juicy kernels and the warm heat of dried chili and ginger.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 6 gSugar
- 4 gProtein
- 520 mgSodium
- 295 mgPotassium
- 28 mgCalcium
- 1.1 mgIron
- 7 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the corn
- 4 ears fresh corn on the cob, husked and silks removed
- 1 tablespoon vegetable oil
- 4 cups water, for soaking
For the spiced butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon ground dried chili (or to taste)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground crayfish (optional)
- 1 lime, cut into wedges, for serving
Directions
- Soak the husked corn in a bowl of cold water for 15 minutes; this prevents the kernels from drying out and scorching over the high heat of the grill.
- While the corn soaks, mash together the softened butter, ground chili, ginger, garlic powder, smoked paprika, salt, and ground crayfish in a small bowl until evenly combined. Set aside at room temperature.
- Prepare a charcoal or gas grill for medium-high direct heat (around 200 °C / 400 °F). Lightly brush the grill grates with oil to prevent sticking.
- Pat the corn dry and place each ear directly over the heat. Grill for 8 to 10 minutes, turning every 2 minutes with tongs until the kernels are tender and marked with deep golden-brown char spots on all sides.
- During the last 2 minutes of grilling, brush the hot corn generously with about two-thirds of the spiced butter, turning to coat all sides and let the butter melt into a glossy glaze.
- Transfer the roasted corn to a serving platter and immediately brush with the remaining spiced butter so it soaks into the warm kernels.
- Serve hot with lime wedges for squeezing over the top, and offer extra chili powder on the side for guests who want more heat.
Cook’s Notes
- Soaking the corn is essential; dry husked corn can scorch before the inside cooks through.
- For a more traditional Lagos touch, sprinkle crushed roasted groundnuts (peanuts) over the finished corn for extra crunch and nuttiness.
- Grill ears with the husks partially pulled back and tied at the base for a steam-roasted effect that keeps the kernels extra juicy.
- Adjust the dried chili to your heat tolerance, but remember Lagos-style corn is meant to have a noticeable kick.
- Use sweet, in-season corn (ideally freshly picked) for the juiciest, most flavorful results.
