Roasted Corn with Cilantro Lime Butter

Roasted Corn with Cilantro Lime Butter

When Stephen and I hosted our "So Long to Summer" party over Labor Day Weekend, I kept the menu relatively simple to allow the Connecticut-Style Lobster Rolls to shine in the spotlight. Since we were celebrating the unofficial end of summer, it seemed only natural to serve up some sweet corn-on-the-cob.

Roasted Corn with Cilantro Lime Butter

I love about roasting corn this way because I can prepare everything ahead of time. Then, about 30 minutes prior to the meal, all I have to do is preheat the oven, put the corn in, and leave it to roast while I focus on more important things. Like spending time with our guests!

Now, I'm going to tell you my secret for making truly phenomenal roasted corn. Are you ready?

Roasted Corn with Cilantro Lime Butter

DON'T SKIMP ON THE BUTTER.

Slather as much butter on the corn as you can possibly manage and serve some more on the side.

Roasted Corn with Cilantro Lime Butter

But, seriously, USE ALL THE BUTTER!

When dinnertime rolls around and you take your first bite off the cob, you won't be worrying about all the butter that went into the preparation. All you and your guests will be thinking about is just how much more butter to put on the corn post-roasting.

If you don't like the cilantro-lime combination, then use herbs and/or seasonings that truer to your personal tastes. You can mix just about anything into softened butter, so don't be afraid to experiment!

Roasted Corn with Cilantro Lime Butter

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Yield: 8 servings | Printable Recipe

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, zested and juiced
• 2 teaspoons kosher salt
• 8 ears fresh corn, shucked

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Place the butter, cilantro, lime zest, lime juice, and salt in a medium bowl.
3. Mix the ingredients together with a hand-mixer on medium speed until they are incorporated.
4. Evenly spread at least 2 tablespoons of the butter mixture onto an each of corn. Individually wrap each ear in aluminum foil and set on a rimmed baking sheet.
5. Place the sheet of corn on the middle rack of the oven and roast for 25 minutes.
6. Serve hot with the remaining butter on the side.

Recipe by Michelle Rittler | Taste As You Go

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