Oven Roasted Corn With Chili Butter Recipes

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

OVEN ROASTED CORN WITH CHILI BUTTER

Steps:

• 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.

BAKED CHILI-LIME CORN

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.

ROASTED CORN WITH FOUR-CHILE BUTTER

Steps:

• Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
• Preheat the oven to 375 degrees F.
• Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
• Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
• Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• 1. Preheat oven to 350 degrees F. Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• 2. While the corn is roasting, combine the butter with the chili powder and lime zest.
• 3. Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• Preheat oven to 350 degrees.
• Place corn in its husks on the oven rack and roast until corn is soft when you press on it, 30-40 minutes.
• While corn is roasting, combine butter with chili powder and lime zest.
• Peel down husks and tie in a knot to use as a handle while eating. Rub corn with soft butter mixture and garnish with a lime wedge.