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Most Recent Update: October 3, 2018

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

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This Southern Sweet Tea Roasted Corn tastes just like summer in the south. Easy to make and even easier to eat, add some extra "southern" to your next picnic or tailgating!

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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

1. 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.
2. Preheat oven to 375F.
3. Shuck (leave some leaves on for serving) and clean corn of silk.
4. Line a pan with parchment or foil.
5. 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.
6. 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.
7. 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.
8. 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.
9. Enjoy hot!

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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.

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