OVEN ROASTED CORN WITH CHILI BUTTER
Oven roasted corn is drenched with creamy lime chili butter. The sweet corn and spicy butter makes the perfect summer side dish.
Provided by Julie Clark
Categories Dinner Side Side Dish Vegetables
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 91 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.)
CORN WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
GRILLED CORN WITH BELL PEPPER BUTTER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill.
- Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
- Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.
GRILLED CORN WITH HERB BUTTER
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Provided by Chris Morocco
Categories Herb Side Fourth of July Kid-Friendly Quick & Easy Father's Day Backyard BBQ Corn Summer Grill Grill/Barbecue Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
- Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
- Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
- DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
ROASTED CORN WITH OREGANO BUTTER
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
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.
ROASTED CORN WITH CHILI LIME BUTTER
Recipe courtesy of Tyler Florence.
Provided by Beth Renzetti
Categories Vegetables
Time 45m
Number Of Ingredients 5
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.)
CORN WITH ROASTED CHILES, CREME FRAICHE, COTIJA CHEESE
Corn with roasted chiles, creme fraiche, and cotija cheese.
Provided by Nesto
Categories Side Dish Vegetables Corn
Time 1h14m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.5 g, Cholesterol 34.1 mg, Fat 23.9 g, Fiber 6.3 g, Protein 8.9 g, SaturatedFat 8.2 g, Sodium 247.8 mg, Sugar 8.4 g
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
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OVEN ROASTED CORN WITH HONEY CHILI BUTTER - BUDGET BYTES
From budgetbytes.com
5/5 (6)Total Time 40 minsCategory Dinner, Side DishCalories 194 per serving
- Preheat the oven to 350 degrees. Once the oven is warm, place the corn directly on the oven rack and bake for 35 minutes.
- While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, and honey. Either mash together with a fork or whip with a mixer. This is easiest if the butter is room temperature or close to it.
- Once the corn is done roasting, carefully remove it from the oven with an oven mitt, clean kitchen towel, or tongs. Carefully peel back the husks and remove the corn silk. Slather the kernels with honey chili butter. The husks can serve as a handle while eating.
OVEN-ROASTED CHILE BUTTER CORN - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 146 per servingTotal Time 10 mins
- Preheat oven to 350° F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.
- Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.
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