Oven roasted corn is drenched with creamy lime chili butter. The sweet corn and spicy butter makes the perfect summer side dish.
Summer = all things sweet corn. One of my fond memories of summers past was getting sweet corn from my grandpa’s garden. And if he didn’t have enough, we’d drive down the road a mile or two to a farm that sold sweet corn at a little stand in their front yard.
My mom almost always boiled her sweet corn on the stovetop. The corn got a quick bubble bath in that boiling water. Just 3-5 minutes, and it was ready to go. Although that way of cooking corn is easy, I wanted to try my hand at oven roasted corn. Many times in the summer it can be so sweltering hot that you don’t want to turn on your oven. I’m going to challenge you to try oven roasted corn and convince you that it is worth turning on the oven for.
Why roast corn in the oven? I believe that oven roasting corn with husks locks in that sweet, fresh, corn flavor. The husks allow the corn to be steamed as it cooks in the oven, locking in the moisture and the flavor. You’ll set the oven to 350 degrees and roast the corn for about 45 minutes.
You’ll want to let the corn sit for 5 minutes or so when it comes out of the oven because it is going to be quite hot and steamy. Oven roasted corn is mouth-watering with simply butter and a sprinkling of salt. But if your tastes buds are wanting a zing of sweet & spicy flavor, try this easy lime chili butter recipe.
It’s simply some softened butter, the zest and juice of 2 limes, ancho chili pepper and chipotle pepper, and then 4 garlic cloves. You’ll mix this all up and end up with a tangy, spicy butter spread. The tang and spice pair so well with the sweet corn.
Use a pastry brush to drench the oven roasted sweet corn with creamy butter and take a bite. I guarantee you won’t even mind the melted butter dripping down your chin. 🙂
You can even use leftover corn on the cob to make this easy corn casserole.
- 10 ears fresh sweet corn with husks
- 1/2 cup butter softened
- zest & juice of 2 limes
- 2 teaspoons ancho chili pepper
- 1 teaspoon chipotle pepper
- 4 cloves crushed garlic
- 1/4 cup freshly chopped cilantro for garnishing, optional
Preheat the oven to 350 degrees.
Place the corn (with husks) on the baking sheet.
Bake on the center rack for 45 minutes or until the corn is tender.
Allow the corn to cool for 5 minutes.
While the corn is cooling, make the chili butter.
In a small bowl, combine the butter, lime zest and juices, seasonings and garlic. Mix well.
Peel back the husks on the corn and use a pastry brush to brush the butter over the warm corn.
Garnish with freshly chopped cilantro, if desired.
If there is butter leftover, cover it and store it in the refrigerator for up to 1 week.