Cookbook:Liberian Roasted Corn
Jump to navigation
Jump to search
| Liberian Roasted Corn | |
|---|---|
| Category | Corn recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Liberian roasted corn is a simple and delicious street food that captures the essence of Liberia's culinary delights. This delightful treat is made by roasting fresh corn over an open flame until it develops a smoky and charred flavor. Liberians often enjoy roasted corn as a snack or side dish, especially during gatherings or festivals.
Ingredients[edit | edit source]
- Fresh corn on the cob
Equipment[edit | edit source]
- Grill or open flame (charcoal grill, gas grill, or campfire)
Procedure[edit | edit source]
- Preheat the grill or set up an open flame (charcoal grill, gas grill, or campfire).
- Remove the husks and silk from the fresh corn on the cob, leaving the base intact for easy handling.
- Place the corn on the grill or directly over the open flame.
- Rotating the corn occasionally to ensure even cooking and prevent burning, roast the corn for about 10–15 minutes or until the kernels are tender and have developed a slightly charred appearance.
- Once the corn is roasted to your desired level, remove it from the grill or flame.
- Serve hot and enjoy as a flavorful snack or side dish.
Notes, tips, and variations[edit | edit source]
- For added flavor, you can brush the corn with butter or oil before roasting. Some Liberians also sprinkle chili powder or other spices on the roasted corn for extra kick.
- Liberian roasted corn is often served with a variety of toppings, such as salt, pepper, or grated cheese.
- This recipe can also be made with corn still in the husks. Simply soak the corn in water for about 30 minutes before roasting to prevent the husks from catching fire.
- Liberian roasted corn is best enjoyed immediately after roasting while it is still warm and full of flavor.