Oven Roasted Chili Lime Corn

I don’t eat a lot of corn these days with that grain issue I try to avoid, BUT on Memorial Day weekend, I grabbed some at the store and made this … it was SPOT ON!

So easy to make and honestly, I don’t see myself making it any other way for quite a while! This is the way to go!

Leftovers were great served in a makeshift burrito bowl … just cut the kernels off and toss in the bowl, BOOM! Done!

4 ears of corn, shucked and cleaned

1/2 stick of unsalted butter

juice of half a lime

1 tsp chili powder

dash of salt and pepper

Preheat oven to 400 degrees

Cover a baking sheet in foil for easier cleanup. Trust me, you’ll be glad you did!

Melt butter in small saucepan and add the lime juice, chili powder, salt and pepper. Stir and let simmer a few minutes.

Lay out that corn on the baking sheet, grab a basting brush and brush the corn with that yummy melted buttery mixture. Roll the corn a little so you can get all the kernels coated.

Bake at 400 degrees for about 25 minutes, turning the corn half way through. IF you would like to have a little bit of caramelization, turn the broiler on about 520 minutes in and broil, keep an eagle eye on the corn though as you know, broiling turns in to a disaster within seconds if you don’t watch!

Once done, go ahead and remove the pan from the oven. Roll that corn around some more in the buttery mixture that is in the bottom of the pan and serve up!

Enjoy!

#OvenRoasted    #Corn    #ChiliLime

Looking forward to sharing with some of these GREAT Parties … go check them out!

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