Roasted Corn With Four Chile Butter Recipes

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.

CORN WITH PASILLA BUTTER

Steps:

• Soak the corn cobs in water, so the husks don't burn when you grill them. Minimum 1 hour but overnight is fine.
• Preheat the oven to 250 degrees F.
• To make the butter, put the pasilla chile peppers on a baking sheet and bake them until very brittle, about 15 minutes. When they are done, remove and cool them. Remove the seeds and crumble the chiles into a food processor. Add the butter and process until combined.
• Lay out a sheet of plastic wrap on top of a sheet of foil. Turn the butter out onto the wrap and roll it into a cylinder. First wrap the plastic wrap around the cylinder and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist, in order to make the cylinder taught. Alternatively, pile the butter into ramekins and cover with plastic wrap. Refrigerate it until firm.
• Preheat a grill or grill pan to medium-high heat. Remove the corn from the water and shake or pat them dry. Grill the corn on the cob for 10 minutes, turning it every couple of minutes. Remove the corn cobs from the grill and pull the husks back on each one. Lay slices of the chilled pasilla butter on and let it melt. The corn will have beautiful flecks of chile. Or serve the ramekins on the dinner table for everyone to help themselves.

GRILLED CORN WITH ROASTED GARLIC BUTTER

Steps:

• Position rack in center of oven and preheat to 350°F. Cut off and discard top quarter of each garlic head. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes. Cool garlic slightly. Squeeze garlic out of papery skins, letting garlic fall into small bowl. Mash with fork. Stir in butter. Season to taste with salt and pepper. (Roasted garlic butter can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before using.)
• Prepare barbecue (medium heat). Brush corn lightly all over with remaining 2 tablespoons oil. Grill corn until brown in spots, turning occasionally, about 12 minutes. Serve hot, passing roasted garlic butter separately.

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.

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

ROASTED CORN WITH OREGANO BUTTER

Steps:

• Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chopwith a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
• Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
• Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husksback up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
• Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.

GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER

Steps:

• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.

CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
• Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
• Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

CORN MUFFINS WITH CHILE BUTTER

Steps:

• Heat oven to 400°F Line 8 muffin cups with paper baking cups.
• Prepare corn muffin mix as directed on package using milk and egg. Stir in cheese and bell pepper. Divide batter evenly into paper-lined muffin cups.
• Bake at 400 for 18 to 22 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan.
• Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.
• Serve chile butter with warm muffins.

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.