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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We Indians cook this corn on a charcoal fire or on the stovetop. Love your oven version! 🙂
I don’t eat corn often either, but in season, on the cob… this recipe sounds awesome!
Your corn recipe is one of my features today on OVER THE MOON LINK PARTY. I hope you will stop by to see your feature and link up again!
🙂 gwingal
aw, thank you!
I love the Chili and Lime combination for your delicious Roasted Corn! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Thank you!