Southern Sweet Tea Roasted Corn on the Cob | Progressive Eats
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!
1cupstrong brewed black tea(I used large 1 Luzianne teabag steeped in 1 cup of boiling water for 5 minutes)
⅓cupgranulated sugar
1Tablespoonsoy sauce
For the Corn
4ears 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.