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Roasted Corn

Also known as Roasted Corn (Agbado Sisun — Nigerian Street Style)

Roasted Corn — Agbado Sisun in Yoruba — is Nigeria's simplest, most universally available and most nostalgically beloved street food. Whole ears of maize are roasted directly over charcoal until the kernels are slightly charred, sweet and smoky.

Roasted Corn, Nigerian cooking

Ingredients

  • 4 to 6 fresh ears of maize (corn on the cob), with husks
  • Charcoal for roasting OPTIONAL ACCOMPANIMENTS:
  • Fresh coconut pieces
  • Ube (African pear / Dacryodes edulis) — roasted alongside
  • Salt — for rubbing on hot corn after roasting

Method

  1. 01

    Preparing the Corn. Do NOT remove the outer husks. Peel back only the driest outer husks but leave inner green husks around the corn. Remove the silk threads from the top.

  2. 02

    Building the Fire. Allow charcoal to reach steady heat — white-hot coals.

  3. 03

    Roasting. Place corn directly on the charcoal grill rack. Roast 15 to 20 minutes, turning every 3 to 4 minutes. The outer husks will char and blacken — this is correct. The corn is done when husks are charred all over and kernels feel tender through the husk.

  4. 04

    Serving. Remove from fire. Cool 2 minutes. Peel back charred husks to reveal the roasted kernels. Rub a pinch of salt over the hot corn. Eat immediately.

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