I’ve been on hiatus with Progressive Eats for a couple of months now. But no longer! Today, I’m back and am thrilled to be participating in Heather’s from All Roads Lead to the Kitchen Tea Party. All our dishes are made with tea. Fun! I made some Southern Sweet Tea Roasted Corn on the Cob, and man is it good!
Check out this line-up of tea-infused goodness, you guys!
Progressive Eats Tea Party
Drinks
- Matcha Pisco by Spice Roots
- Raspberry Iced Tea Margarita by Creative Culinary
Bread
- Earl Grey Dinner Rolls by The Redhead Baker
Main Course
- Tea Smoked Duck (Gluten Free) by The Heritage Cook
Veggies/Side Dishes
- Southern Sweet Tea Roasted Corn by Pastry Chef Online (you’re here!)
- Vanilla Black Tea Rice Pilaf by All Roads Lead to the Kitchen
Desserts
- Chai-infused Madeleines by Mother Would Know
- Glazed Lemon Tea Scones by That Skinny Chick Can Bake
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian
Everything sounds great, right? I know I can’t wait to wander through everyone’s posts and get inspired to do more cooking (and smoking!) with tea.
And now, on to the Sweet Tea Roasted Corn. You guys are really going to enjoy it.
Southern Sweet Tea Roasted Corn
Leave some of the inner leaves on your ears of corn, peel them back, and clean off all the silk. You can hold onto the stem end and the leaves, or do what I did for serving: tie a cloth napkin around each end.
An easy-to-make, 3-ingredient glaze is all you need to up the flavor in your corn on the cob. Make these on the grill or in the oven. I roasted mine at 375F for 25 minutes, turning once. Let me show you how easy these guys are to make.
Southern Sweet Tea Roasted Corn on the Cob | Progressive Eats
Ingredients
For the Glaze
- 1 cup strong brewed black tea, (I used large 1 Luzianne teabag steeped in 1 cup of boiling water for 5 minutes)
- 1/3 cup granulated sugar
- 1 Tablespoon soy sauce
For the Corn
- 4 ears sweet corn on the cob
- kosher, (or other) salt, to taste (I used Hawaiian red salt)
Instructions
For the Glaze
- Combine all ingredients in a small sauce pan. Bring to a boil and reduce by half. (I did this by weight. The ingredients weighed 10.5 oz, so I reduced until I had right around 5 oz of liquid). Cool to room temperature.
- Preheat oven to 375F.
- Shuck (leave some leaves on for serving) and clean corn of silk.
- Line a pan with parchment or foil.
- Brush the ears of corn all over with the glaze and season all over with kosher (or other) salt. Place on the baking sheet and roast for 10 minutes.
- Meanwhile, reduce the remaining glaze down to a very thick syrup. Be careful, because it can burn wihen the sugars get really concentrated. You're looking for about the consistency of sweetened condensed milk.
- Take the corn out of the oven, brush any glaze that has run onto the pan back onto the corn. Turn the ears over and continue roasting for another 15 minutes. You may need to cover the loose leaves (if you left any) with some foil to prevent them from burning.
- Once the corn is finished, brush each ear with some of the thickened glaze and sprinkle with kosher salt or finishing salt of your choice.
- Enjoy hot!
Shop This Recipe
Here are my recommendations for equipment and ingredients you can use when you make Sweet Tea Roasted Corn. The half sheet pan won’t warp–so that’s an excellent thing. Note I couldn’t find the exact tea bags to show you in the shopping widget, but here’s a direct (affiliate) link to the Luzianne tea bags I used. Not that I expect you to buy 12 boxes–just so you can see what I used!
Thank you for supporting PCO by shopping through my affiliate links. I truly appreciate it.
And there you have it, you guys. Southern Sweet Tea Roasted Corn. It might become your new favorite! Extra good news? The flavor is so good, you may decide it doesn’t need butter. But I won’t tell if you decide to use some anyway. Enjoy!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes that have one special ingredient in common – TEA! We had a lot of fun creating them, and hope you’ll enjoy trying them, too. Our event is hosted by Heather who blogs at All Roads Lead to the Kitchen. Our menu includes everything from beverages to bread, an entree to sides, and of course some desserts so we can finish on a sweet note.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Thanks for spending some time with me today, friends. Take care, and have a lovely day.
susan | the wimpy vegetarian says
What a fabulous way to use tea. I was so interested in this from the moment I saw your title yesterday. LOVE this!
Jennifer Field says
Thank you, Susan! I had a vague idea about using “some sort of vegetables” with “some sort of tea glaze,” but when I saw the corn in the store, I knew exactly what I was going to do!
Ansh says
How cute is your website!! And GORGEOUS photos!! And I want that corn!!
Jennifer Field says
Thank you, Anshie! I love it–Charissa did a wonderful job on the site! Plus: I took the photos on a super rainy, dreary day, which is my favorite. 🙂 And: delicious. It seriously is really good. Would probably be good using other veggies as well. I am so happy to be back doing PE again–I missed you!
Barb says
As is typical of the land where I live; it is now raining with a forecast of it turning to snow, so reading about a summer dish helps me to remember that a day like this is fleeting and warmth will return again soon along with barbecues and delicious corn on the cob.
What a great southern combination…and even better? EASY!! I can’t try it for awhile; corn in Colorado isn’t worth buying until mid summer, but I can imagine a lazy evening with corn and sweet tea and nothing else for dinner. Heaven.
Jennifer Field says
Yes, don’t forget warm days in the midst of the snow! This recipe will be waiting for you when the Colorado corn is at its peak. Enjoy! 🙂
Jane, The Heritage Cook says
What a great new way to enjoy corn on the cob Jenni! I cannot wait to try this with your sweet tea and soy sauce! The flavor must be incredible. So glad your site is back up and running again – and beautiful new design! Brava my friend!!
Jennifer Field says
I hate that the outage and the new design sort of dovetailed. One didn’t have anything to do with the other. Just bad timing. But I love my new look and am so happy to be up and running again! And eating corn! Enjoy, Jane! xo
Rodrigo says
My grandma used to make corn roasted on the fire with cane syrup. Interesting your process, the tea should add a very particular flavor. Looks delicious and reminds my childhood. Tx
Jennifer Field says
I bet it has a bit of a similar flavor, Rodrigo. I even debated adding a splash of molasses–I bet that would be even closer to your grandma’s roasted corn. So glad I could bring back good memories for you! If you try this, do let me know how it compare’s to what you remember growing up. 🙂
Liz says
We love corn on the cob and your tea glaze is a yummy way to shake up our plain ol’ butter routine!! Your blog looks fabulous!!!
Jennifer Field says
Thank you, Liz! I’m so happy with my site. 🙂 I hope you love the corn!
laura@motherwouldknow says
As soon as I can get my hands on some really good corn, I’m making this! What a simple and delicious way to amp up the flavor.
Jennifer Field says
I think you’ll really like it–I was pleasantly surprised by how well it worked, Laura! Enjoy! 🙂