Roasted Jerk Corn


Roasted Jerk Corn

Recipe type: Yield: 6-8 Prep time: Cook time: Total time:

Roasted Jerk Corn – whole corn cob, jerk butter, ranch bread crumb, chili powder, lime.


Jerk Butter

1/2 lb    Butter – softened

1 T         Garlic – roasted and chopped

2 -3 t     Cayenne pepper

2 t          Onion powder

2 t          Thyme

2 t          Sugar

1 t          Cumin

2 t          Salt

1 t          Paprika

1 t          Allspice – ground

1/2 t      Black pepper

1/2 t      Red pepper – dried, crushed

1/2 t       Nutmeg – ground

1/4 t       Cinnamon – ground


Mayo (yields 1 cup)

2             Egg yolk – large

1 t           Dijon mustard

4 t           Lemon juice – fresh

1 C         Vegetable oil

              Salt & ground pepper – to taste


Ranch Bread Crumb

1 C          Panko crumb – toasted

1/4 C      Ranch powder – (seasoning mix)

1 t           Scallion – finely sliced

1 t           Chicken skin – crispy, (optional)



6–8         Corn ear – fresh, shucked & each cob cut in half

               Lime wedge – for garnish

               Chili powder – for garnish


  1. Jerk Butter
  2. In a large bowl, combine all dry ingredients and then fold in the softened butter.
  3. Mayo
  4. Place egg yolks in a food processor.
  5. Add mustard and lemon juice.
  6. Pulse ingredients until well combined.
  7. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified).
  8. Season with salt and pepper to taste.
  9. Ranch Bread Crumb
  10. Combine.
  11. Corn
  12. Carefully place corn in large pot of boiling water and let cook for 2-3 minutes.
  13. Remove and when cool enough to handle, brush with jerk butter and wrap in foil.
  14. Place on a cookie sheet to roast in oven (375°) or put on a grill top medium-heat and cook for about 6-8 minutes.
  15. Remove corn from heat and foil.
  16. Brush again with the jerk butter.
  17. Then coat with mayonnaise and top with breadcrumbs.
  18. Garnish with chili powder lime wedge.

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