Corn on the Cob with Romesco Sauce

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Dress up corn with a Mediterranean-style red pepper sauce. To roast your own red peppers, simply cook on grill until blackened, turning occasionally, then cool in plastic bag, and remove skin and seeds. 

  • SERVINGServings


Romesco Sauce

  • 2 Tbs. slivered almonds
  • 1 clove garlic, peeled
  • 1 8-oz. jar roasted red bell peppers, rinsed and drained, or 2 medium roasted red bell peppers
  • 1 Tbs. sherry vinegar
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 2 Tbs. olive oil
  • 8 corn ears, husks and silk removed


  1. Preheat grill to medium high.
  2. To make Romesco Sauce: Pulse almonds and garlic in food processor until finely ground. Add red peppers, and purée until smooth. Add vinegar, paprika and salt, and purée until smooth. Drizzle in oil with machine running, and process until smooth. Transfer to bowl.
  3. Place corn on grill, and cover. Roast 6 to 8 minutes, turning once, or until kernels are tender. Serve corn with Romesco Sauce.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 125
  • Carbohydrate Content: 19 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 155 mg
  • Sugar Content: 4 g