This recipe is inspired by a traditional Southwestern way of preparing corn — roasted low and slow until some kernels darken and caramelize, giving the corn a sweet, candy-like flavor. Paired with golden, tender onions, this dish makes the perfect side for summer grilling.
Ingredients
- 4–6 fresh ears of corn, husked
- 2 large onions, peeled and thickly sliced into rings
- 2–3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic granules (or garlic powder)
- Salt, to taste
- Freshly ground black pepper, to taste
Method
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Preheat the grill
Heat your gas grill to medium (not too high — you want steady heat without burning). - Prepare the vegetables
- Brush the corn and onion slices generously with olive oil.
- Season with salt, pepper, and a light dusting of garlic granules.
- Arrange on the grill
- Place the corn directly over the burners.
- Lay the onion slices between the corn, avoiding direct flames.
- Roast slowly
- Close the grill lid to let the heat rise again.
- Cook for about 5 minutes before turning.
- Flip both the corn and the onions carefully.
- Develop flavor
- Continue roasting, turning occasionally, until the onions are soft and golden and the corn has developed dark caramelized spots here and there (not fully blackened).
- This dark roasting brings out a rich sweetness in the corn — known as chicos in the Southwest.
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Serve
Remove from the grill and serve hot as a side dish, or slice the kernels off the cob and mix with the caramelized onions for a smoky-sweet vegetable medley.
Notes & Tips
- The occasional charred kernel is what makes the corn taste sweet — don’t be afraid of some dark spots.
- This works best on a gas grill, but you can use charcoal for an extra smoky flavor.
- Try adding a squeeze of lime and a sprinkle of fresh cilantro before serving.