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!

Instructions for making the corn on the grill are in the Notes at the end of the recipe.

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 142kcal

Author Jennifer Field

Equipment

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)
⅓ 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.
To make these look pretty for a party, tie a cloth napkin around the husks for serving.
Enjoy hot!

Notes

The reduction is made in two stages for two different purposes.

Reduce the liquid by half to brush onto the corn before roasting or grilling.
Reduce the glaze you have remaining after brushing the corn by about half again to end up with a thick glaze to brush on for serving.

To Grill the Corn

Prepare the tea reduction and shuck the corn as described in the recipe.

Set your grill with coals on one side. You'll be grilling over the cooler side.

Brush the ears with the glaze and grill over indirect heat, turning occasionally with tongs, until corn has taken on a bit of golden brown color.

If you leave some of the leaves on the corn, make sure to position the ears so the husks/leaves stick out over the edge of the grill so they do not catch on fire. You'll also be able to grab the ears by these leaves to turn them rather than using tongs.

Remove from the grill, brush with the second glaze reduction, and serve hot with salt

Nutrition