Hi, I’m Lina. As a busy mom who loves making ordinary ingredients feel extraordinary, this Roasted Corn Panna Cotta with Chili-Lime Oil has become one of my favorite summer showstoppers. Sweet roasted corn blends into a creamy panna cotta base, then gets a drizzle of zesty, spicy chili-lime oil that wakes up every bite. It’s smooth, rich, and perfectly balanced, part comfort food, part culinary adventure.
If you enjoy creative flavor pairings like this, don’t miss my Sweet Potato Fondant with Smoked Almond Cream or Burrata in Crispy Sweet Potato Nests. Both are equally elegant and cozy, just like this recipe.
Why You’ll Love This Recipe
- Sweet meets savory: Creamy corn base with a spicy citrus twist on top.
- Unexpected but simple: Feels restaurant-worthy yet uses familiar ingredients.
- Make ahead: Panna cotta sets in the fridge, perfect for stress-free entertaining.
- Seasonal and fresh: A gorgeous way to use summer corn.
- Balanced flavor: Creamy, smoky, tangy, and a little spicy.
- Elegant plating: Beautiful for dinner parties or special occasions.
- Flexible: Works as a side dish, light appetizer, or even dessert.
Ingredients Breakdown
Fresh corn: Roasting the kernels first deepens the flavor and adds a touch of caramelized sweetness. Frozen or canned corn can work in a pinch, but fresh gives the best results.
Heavy cream & milk: Create that signature silky panna cotta texture. Use full-fat dairy for richness.
Sugar: Enhances the corn’s natural sweetness without making it dessert-like.
Gelatin: The setting agent that gives panna cotta its smooth, delicate wobble.
Lime zest & juice: Adds brightness that cuts through the cream.
Chili flakes or chili oil: Brings subtle heat and contrast, just enough to make each bite exciting.
Olive oil: Forms the base of the chili-lime drizzle, use a fruity, high-quality one.
Salt: Balances the sweet and creamy flavors beautifully.
Fresh cilantro or chives: Optional, for garnish and a pop of color.
Step-by-Step Cooking Guide
- Roast the corn:
Preheat oven to 400°F (200°C). Slice kernels from 3 ears of corn, toss with a little olive oil, and spread on a baking sheet. Roast 15–20 minutes, stirring once, until golden and caramelized. - Make the base:
Blend roasted corn with milk until smooth. Strain through a fine sieve to remove solids. - Prepare the panna cotta mixture:
In a saucepan, combine cream, strained corn milk, sugar, and a pinch of salt. Heat gently until just steaming, don’t let it boil. - Bloom the gelatin:
Sprinkle gelatin over 3 tablespoons of cold water in a small bowl. Let stand for 5 minutes, then whisk into the warm cream mixture until fully dissolved. - Pour and chill:
Pour into small ramekins or glasses. Chill for at least 4 hours (or overnight) until softly set. - Make the chili-lime oil:
In a small bowl, whisk olive oil, lime zest, lime juice, and chili flakes. Let sit at room temperature for at least 15 minutes to infuse. - Serve:
Unmold panna cottas (optional) or serve in glasses. Drizzle with chili-lime oil and top with extra roasted corn and herbs.
Tips, Variations & Add-Ons
- Make it vegan: Use coconut cream and agar agar instead of dairy and gelatin.
- Adjust heat: Use less chili for a mild flavor or add fresh jalapeño for more spice.
- Sweet version: Add more sugar and skip the chili-lime oil for a dessert-style twist.
- Add crunch: Garnish with roasted corn kernels or crushed smoked almonds.
- Flavor play: Try smoked paprika or chipotle in the oil for a deeper heat.
- Make ahead: Keeps beautifully in the fridge for up to 3 days, perfect for parties.
Serving Suggestions
This roasted corn panna cotta is incredibly versatile, serve it as an elegant side, appetizer, or savory dessert. Pair it with:
- Air Fryer Boneless Skinless Chicken Thighs for a light dinner combo.
- Cheesy Kielbasa Potato Skillet for a hearty, smoky pairing.
- High-Protein Bagel Recipe for a playful brunch twist.
It also looks stunning in small glasses on a party board next to roasted nuts, olives, and citrus slices.
Storage & Reheating
Store panna cottas covered in the refrigerator for up to 3 days.
Keep chili-lime oil in a sealed container at room temperature for up to 1 week.
Do not freeze, panna cotta loses its texture when thawed.
Helpful FAQs
Can I make this ahead of time?
Yes! It actually tastes better after chilling overnight, as the flavors deepen.
Can I use frozen corn?
You can, just roast it straight from frozen for a few extra minutes to get caramelization.
Can I skip gelatin?
You can substitute agar agar (1½ teaspoons per 1 tablespoon gelatin) for a vegetarian version.
Is this a dessert or a side dish?
It’s delicious both ways, think of it as a creamy, savory custard that can flex depending on your menu.
Roasted Corn Panna Cotta with Chili-Lime Oil: Sweet & Savory Magic
- Total Time: 4 hours 40 minutes (including chill)
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy roasted corn panna cotta with a zesty chili-lime oil drizzle, elegant, sweet, and savory all at once.
Ingredients
3 ears fresh corn (or 2 cups frozen)
1 cup milk
1 cup heavy cream
2 tbsp sugar
1 packet (1 tbsp) gelatin
Pinch of salt
Zest and juice of 1 lime
1 tbsp olive oil
1/4 tsp chili flakes
Fresh herbs (cilantro or chives) for garnish
Instructions
1. Preheat oven to 400°F (200°C). Roast corn with olive oil for 15–20 minutes until golden.
2. Blend roasted corn with milk; strain through a fine sieve.
3. In saucepan, combine corn milk, cream, sugar, and salt. Heat until steaming.
4. Bloom gelatin in 3 tbsp cold water; whisk into warm cream mixture.
5. Add lime zest and juice. Pour into ramekins or glasses.
6. Chill 4 hours until set.
7. Whisk olive oil, chili flakes, and lime juice for oil.
8. Drizzle over panna cotta and garnish with herbs before serving.
Notes
Use fresh corn for best flavor; frozen works in a pinch.
Substitute agar agar for a vegetarian version.
Make ahead and chill overnight for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Modern American
Conclusion
This Roasted Corn Panna Cotta with Chili-Lime Oil is a dish that surprises in the best way, velvety smooth, subtly sweet, and punctuated by that bright, spicy oil drizzle. It’s comfort food gone gourmet, perfect for warm evenings, dinner parties, or whenever you want to make something beautiful with minimal effort. Each bite captures balance, the kind of recipe that feels both comforting and exciting.