Cava Fire Roasted Corn Recipe

I love making corn dishes that remind me of summer cookouts and good times with friends. This Cava Fire Roasted Corn Recipe brings that same happy feeling to my kitchen any time of year. The smoky, buttery taste makes my mouth water every single time I cook it.

Last month, I was looking for something quick and tasty to make with the fresh corn I bought at the store. I wanted something special but not too hard to make.

That’s when I remembered this amazing recipe that tastes just like the corn from Cava restaurant. The best part? You only need a few simple things you probably have at home already.

This recipe takes about 20 minutes from start to finish. The corn gets crispy and golden on the outside while staying sweet and juicy inside. My kids ask for this corn every week now!

The creamy butter and cheese make it feel like a treat, but it’s really just corn cooked in a smart way. I promise this will become your new go-to side dish.

What Does Copycat Cava Fire Roasted Corn Taste Like?

This corn tastes like summer in a bowl. The kernels get a nice smoky flavor from the fire roasting that makes them taste rich and deep. You get sweet corn mixed with a buttery, creamy texture that melts in your mouth.

The cheese adds a tangy kick that balances the sweetness perfectly. Each bite has a little crunch from the charred edges, but the inside stays tender and juicy.

The paprika gives it a gentle spice that warms you up without being too hot. It reminds me of corn you would get at a street fair, but even better because of the cream and cheese.

The flavors all work together to make something special that you will want to eat again and again.

Cava Fire Roasted Corn Ingredients

• Fresh Corn (4 ears): Fresh corn on the cob is the star of the show. Look for ears with bright green husks and plump kernels. The fresher, the sweeter and juicier it’ll be. Check your local farmer’s market for the best corn.
• Butter (3 tablespoons): Butter adds a rich, creamy flavor that complements the corn’s sweetness. I use unsalted butter to control the salt, but salted is fine if that’s what you have.
• Olive Oil (1 tablespoon): Olive oil helps the corn char without burning and adds a mild, earthy taste. Extra virgin olive oil gives the best flavor.
• Heavy Cream (2 tablespoons): Heavy cream makes the dish smooth and rich, giving it a creamy texture. Use full-fat heavy cream, found in the dairy section of your store.
• Cheddar Cheese (1/4 cup, shredded, optional): Cheddar adds a melty, tangy flavor that takes this dish to the next level. I use mild cheddar, but sharp cheddar or Monterey Jack works too. It’s optional but super tasty.
• Black Pepper (1/4 teaspoon): Freshly ground black pepper adds a slight kick to balance the sweetness. Adjust to your taste—it helps bring the flavors together.
• Paprika (1/4 teaspoon, optional): Paprika adds a smoky, slightly spicy touch. I love using smoked paprika for extra depth, but regular paprika is great too.

Helpful Swaps

1. Frozen Corn – If you don’t have fresh corn, frozen works fine. Just thaw it first and pat it dry.
2. Milk instead of Cream – You can use whole milk if you don’t have heavy cream. It’ll be a bit less creamy but still delicious.
3. Vegan Option – Use plant-based butter, skip the cream or use oat cream, and leave out the cheese or use dairy-free cheese.
4. Spice It Up – Add a pinch of chili powder or cayenne if you want more heat.

Kitchen Appliances Needed

1. Cast Iron Skillet or Non-Stick Pan: A cast iron skillet gives the best smoky char, but any large non-stick pan works great.
2. Sharp Knife: To cut the corn kernels off the cob safely and easily.
3. Cutting Board: For prepping the corn and any other chopping.
4. Spatula or Wooden Spoon: To stir the corn while it cooks.
5. Measuring Spoons and Cups: To measure out the oil, cream, cheese, and spices accurately.
6. Small Bowl: To hold your shredded cheese or measured spices.

How To Make Cava Fire Roasted Corn Recipe

Step 1 | Prep the Corn

Husk the corn by pulling off the green husks and silky threads. Rinse the cobs under cold water to clean them, then pat dry with a towel.

Grab a sharp knife—keeping it sharp is key! On a cutting board, hold a cob upright and carefully cut the kernels off, slicing as close to the cob as you can.

This gets all the sweet, milky goodness inside the corn, which makes the dish extra tasty. It’s one reason this feels like a Southern-style treat! Collect about 4 cups of kernels in a bowl.

Step 2 | Heat the Pan

Place your cast iron skillet or non-stick pan on medium-high heat. Add 1 tablespoon of olive oil and let it get hot. You’ll know it’s ready when the oil starts to shimmer.

Step 3 | Cook the Corn

Add the corn kernels to the hot pan. Spread them out evenly and let them sit for 2-3 minutes without stirring. This gives them that smoky, charred flavor. Stir occasionally for another 5-7 minutes until the kernels are golden with some crispy, dark spots.

Step 4 | Add Butter

Lower the heat to medium. Add 2 tablespoons of butter to the pan. Stir well to coat the corn as the butter melts. Cook for 2 more minutes to let the buttery flavor soak in.

Step 5 | Add Cream and Seasonings

Pour in 2 tablespoons of heavy cream and stir to coat the corn. Sprinkle in the black pepper and Paprika. Stir everything together so the cream and spices mix evenly. Cook for 1-2 minutes to let the flavors come together.

Step 6 | Add Cheese (Optional)

If you’re using cheese, sprinkle 1/4 cup of shredded cheddar over the corn. Stir gently for about 1 minute until it melts and coats the kernels, making it creamy and tangy.

Step 7 | Final Touches

Turn off the heat. Stir in the remaining 1 tablespoon of butter for extra richness. Give it a quick taste and add more Paprika or pepper if needed.

Step 8 | Serve It Up

Scoop the corn into a serving bowl or plate it right away. It’s best when it’s hot, so dig in!

Chef Notes + Tips

Here are some little secrets I’ve learned to make this dish even better. These aren’t in the steps but can help a lot.

• Hot Pan First: Get the pan nice and hot before adding corn. It helps it char just right.
• Let It Sit: Don’t stir too much at first. Waiting gets you those tasty smoky spots.
• Fresh Is Best: Fresh corn tastes amazing, but frozen works if you thaw it.
• Cheese Trick: Love cheese? Add a bit extra for more meltiness.

What Goes Well with Cava Fire Roasted Corn

This dish is super flexible, so you can serve it with lots of things. I love it with grilled chicken or roasted veggies.

It also works great as a side for rice bowls, tacos, or inside burritos. You can spoon it over nachos or just eat it straight from the bowl.

Some folks even mix it with beans, avocado, or a squeeze of lime for a quick lunch.

It’s a great way to bring something warm and flavorful to your meal without making a big fuss.

How To Store Leftover

If you have any leftover Cava Fire Roasted Corn, you can store it in a sealed container in the fridge. It stays good for about 3 days.

When you want to reheat, just pop it in a pan over low heat or microwave it for a minute or two. Add a little splash of cream or butter if it seems dry.

You can also freeze it—just let it cool fully first, then freeze in a bag or container. Thaw overnight in the fridge before reheating.

Cava Fire Roasted Corn Recipe FAQs

1. How do I get the best char on the corn?

The key is to let the corn sit in the hot pan without stirring for a few minutes. This helps it get those dark, smoky spots. Don’t crowd the pan; cook in batches if needed so the kernels get enough contact with the pan.

2. Can I make this ahead of time?

You can make the corn a few hours ahead and keep it in the fridge. Reheat it in a skillet or microwave before serving. If you’re adding cheese, wait to add it until you reheat, so it melts fresh.

3. How do I know when the corn is done?

The corn is ready when the kernels are golden with some dark, crispy spots. They should be tender but not mushy. Taste a few to check—they should be sweet and a little smoky.

4. Why is my corn soggy?

Too much stirring or crowded pans cause sogginess. Use a large skillet and spread corn in one layer. Let it sit untouched to caramelize.

5. Can I grill the corn instead of pan roasting it?

You sure can. Grill the ears whole until they’re slightly charred, then cut the kernels off and continue with the rest of the recipe. It adds extra smokiness.

This Cava Fire Roasted Corn Recipe is simple, cozy, and full of bold flavor. It’s one of those dishes that’s easy to make but still feels special. I hope you give it a try and enjoy every spoonful like I do.