Roasted Corn and Chili Oil Yogurt Bowl with Seed Granola

Name: Roasted Corn and Chili Oil Yogurt Bowl with Seed Granola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups (450 g) fresh corn kernels (about 3 large ears or frozen and thawed), fresh kernels removed from cob, or thawed if frozen; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¾ cup (100 g) raw pumpkin seeds (pepitas), unsalted, raw; ¾ cup (100 g) raw sunflower seeds, unsalted, raw; 3 tablespoons (45 ml) raw honey; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (1 g) ground cumin; ¼ teaspoon (½ g) smoked paprika; ½ teaspoon (3 g) kosher salt; ½ cup (120 ml) neutral oil (vegetable or light olive oil); 2 teaspoons (4 g) red chili flakes (or 2–3 dried chilis, deseeded and torn); 1 clove (5 g) garlic clove, peeled, minced; ¼ teaspoon (½ g) ground cumin; ¼ teaspoon (1½ g) kosher salt; 2 cups (480 g) full-fat Greek yogurt, at room temperature if possible; ¼ cup (10 g) fresh cilantro leaves, roughly chopped; 1 whole (100 g) fresh lime, cut into wedges

From the MyKitchenBank Kitchen

A bright, savory yogurt bowl layered with tangy Greek yogurt, roasted corn with crispy edges, warm chili oil infused with garlic and cumin, and a crunchy granola made from pumpkin and sunflower seeds. Fresh cilantro and lime add final brightness. Perfect for breakfast, brunch, or a light lunch.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 bowls (with extra granola for storage)

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Ingredients

4 servings

3 cups (450 g) fresh corn kernels (about 3 large ears or frozen and thawed), fresh kernels removed from cob, or thawed if frozen
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
¾ cup (100 g) raw pumpkin seeds (pepitas), unsalted, raw
¾ cup (100 g) raw sunflower seeds, unsalted, raw
3 tablespoons (45 ml) raw honey
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) smoked paprika
½ teaspoon (3 g) kosher salt
½ cup (120 ml) neutral oil (vegetable or light olive oil)
2 teaspoons (4 g) red chili flakes (or 2–3 dried chilis, deseeded and torn)
1 clove (5 g) garlic clove, peeled, minced
¼ teaspoon (0.5 g) ground cumin
¼ teaspoon (1.5 g) kosher salt
2 cups (480 g) full-fat Greek yogurt, at room temperature if possible
¼ cup (10 g) fresh cilantro leaves, roughly chopped
1 whole (100 g) fresh lime, cut into wedges

Equipment (8)

Baking sheet (13×18 inches / 33×46 cm)
Small saucepan
Medium bowl
Whisk
Chef's knife
Cutting board
4 serving bowls (8–10 oz / 240–300 ml each)
Wooden spoon

Steps

Before you start

Preheat oven to 400°F (200°C) for roasting corn
Have all ingredients measured and ready before starting
Use a 2-ounce (60 ml) ladle or ¼-cup measure for portioning yogurt into bowls

1
Make seed granolaOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine pumpkin seeds, sunflower seeds, honey, 2 tablespoons olive oil, cumin, smoked paprika, and salt.
- Toss until all seeds are evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 12–15 minutes, stirring halfway through at the 7-minute mark, until the seeds are golden and fragrant.
- The granola will continue to crisp as it cools.
- Remove from the oven and let cool completely on the baking sheet (about 10 minutes).
- The granola will harden as it cools.
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Ready when: Seeds are golden brown and fragrant; granola hardens as it cools
Tip: Stir the seeds halfway through baking so they toast evenly and don't burn on the edges.
2
Infuse chili oil
- While the granola bakes, heat neutral oil in a small saucepan over medium heat.
- Add minced garlic and let it warm for 30 seconds until fragrant.
- Add red chili flakes and cumin, stirring constantly for 30 seconds.
- Remove from heat and add salt.
- Let the oil cool for about 10 minutes before serving—the chili flakes will continue to infuse and deepen in color.
- Do not let the oil get too hot or the garlic will brown and turn bitter.
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Ready when: Garlic is fragrant but not browned; oil is infused with chili color
Tip: Keep the heat at medium so the garlic becomes fragrant without browning, which would make the oil taste acrid.
3
Roast cornOven 425°F / 220°C
- While granola and chili oil are cooling, increase oven temperature to 425°F (220°C) if needed.
- Toss corn kernels with 2 tablespoons olive oil, kosher salt, and black pepper on a clean baking sheet, spreading them in a single layer.
- Roast for 15–18 minutes, stirring once halfway through at the 8-minute mark, until the corn is golden with a few charred spots and tastes sweet.
- Some kernels should stick slightly to the pan (this is desirable for flavor).
- Remove from the oven and let cool slightly (about 2 minutes) before serving.
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Ready when: Corn is golden with a few dark charred spots; kernels smell sweet
Tip: Don't crowd the corn on the baking sheet. If needed, use two sheets to ensure even roasting and charring.
4
Assemble bowls
- Divide Greek yogurt equally among four serving bowls (about ½ cup / 120 g per bowl).
- Use the back of a spoon to create a shallow well in the center of the yogurt, leaving some yogurt visible around the edges.
- Top each bowl with a generous handful (about ¾ cup / 110 g) of roasted corn, distributing it evenly.
- Drizzle about 2 tablespoons (30 ml) of cooled chili oil (including the aromatics) over the corn and yogurt.
- Sprinkle about 3 tablespoons (30 g) of cooled seed granola over the top of each bowl.
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Ready when: Each bowl is layered with yogurt, corn, chili oil, and granola
Tip: Create the well in the yogurt just before serving so the bowl looks visually appealing and inviting.
5
Finish and serve
- Scatter fresh cilantro over each bowl.
- Serve immediately with a lime wedge on the side for squeezing over the bowl just before eating.
- The contrast of cool yogurt, warm roasted corn, spicy chili oil, crisp granola, and bright lime and cilantro creates a complete flavor and texture experience.
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Ready when: Bowls are garnished and ready to serve
Tip: Squeeze the lime wedge just before eating to brighten all the flavors and cut through the richness of the yogurt and oil.

Good to know

Tips

For extra depth, add a thin slice of lime zest to the chili oil while it cools—the citrus complements the heat beautifully.
If you don't have fresh corn, frozen corn kernels work just as well. Thaw them completely and pat dry before roasting so they develop a nice golden color.
Make the chili oil spicier by leaving the chili flakes longer in the hot oil or by adding an extra pinch. Taste as you go—you can always add more heat.
This bowl reheats well if components are made ahead: warm the roasted corn in a 350°F oven for 5 minutes, gently warm the yogurt to room temperature, and warm the chili oil just before serving.

Make ahead

Make the seed granola up to 5 days ahead and store in an airtight container at room temperature. The chili oil can be made up to 3 days ahead and stored in a covered jar in the refrigerator; warm gently in a small saucepan or microwave for 20 seconds before serving. Roast the corn fresh on the day of serving.

Storage & reheating

This bowl is best served immediately after assembly. Leftover components can be stored separately: Seed granola keeps for up to 5 days in an airtight container at room temperature. Chili oil keeps for up to 3 days in a covered jar in the refrigerator. Roasted corn keeps for up to 2 days in a covered container in the refrigerator; reheat in a 350°F (175°C) oven for 5 minutes before serving. Yogurt should be used fresh. Do not assemble the full bowl ahead of time, as the granola will soften from the moisture.

Substitutions

full-fat Greek yogurt → Plain full-fat yogurt, labneh, or coconut yogurt. Greek yogurt provides tanginess and creaminess. Regular yogurt will be thinner; labneh will be thicker. Coconut yogurt works for dairy-free.
raw pumpkin seeds (pepitas) → Raw almonds, sliced, or additional sunflower seeds. Almonds add crunch and nutty flavor; simply toast them alongside the sunflower seeds at 400°F for 12 minutes.
red chili flakes (or 2–3 dried chilis, deseeded and torn) → Sliced fresh jalapeño, or cayenne pepper (use ½ teaspoon for similar heat). Fresh jalapeño adds fresher heat; cayenne is more intense, so reduce the amount. Both will change the flavor profile slightly.
fresh corn kernels (about 3 large ears or frozen and thawed) → Charred fresh corn from a grill, or high-quality canned corn (drained and patted dry). Grilled corn adds smoky flavor. Canned corn should be drained and roasted to remove excess moisture and develop color.