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Oven Roasted Corn with Chipotle Butter

by on August 24, 2011 · 12 comments

We often crave corn on the cob, don’t you? We love how sweet and juicy it can be and let’s not forget that any food that comes with it’s own handle (the husks) is pretty darn awesome! You could roast corn in the barbeque, but if that isn’t an option, your oven will work just fine!

How to Roast Corn in the Oven

To oven roast corn, simply place the corn husks directly onto the oven rack and roast for about 30 minutes in a 350 degree F oven. The result is pretty darn close to what you would expect if you were to use an outdoor grill, minus the obvious smokiness, which we did miss, but since the closest thing we have to a BBQ is our baby propane camping oven in the bottom of our storage unit, we were okay with it and took care of some of the smokiness with chipotle butter when serving.

How to Make Chipotle Flavored Butter

For chipotle butter, you will need softened butter, cilantro, lime and chipotle peppers in adobo sauce. Chipotles in Adobo Sauce can be found in the international section of your grocery store, usually in a small can, and are smoked jalapenos in a red, tomato-based, sauce with various seasonings. They are a staple in our kitchen, we actually used them a while ago to flavor mayonnaise for our Agave Salmon Burgers with Chipotle Mayo and even added them to a Potato Fritatta. They pack a punch, but when used in moderation, will add the most beautiful smokey flavor to whatever you add them to.

We just throw everything in to a small bowl — taste as you go here, you may want to add a touch of salt, too. Mix really well.

Next, add the flavored butter to some plastic wrap or parchment paper.

If using plastic wrap, pull one side up and over the butter.

Then, just form the butter into a log.

Wrap tightly.

And refrigerate or store in the freezer until you are read to use it. It can keep for quite some time!

If you were using parchment paper, just roll it into a log and twist the ends to seal.

5.0 from 1 reviews
Oven Roasted Corn with Chipotle Butter
 
Prep time
Cook time
Total time
 
Created By:
Yield: 4
You Will Need
  • 4 ears corn
  • 1/2 cup (1 stick) butter
  • 1 lime, juiced
  • 2 tablespoons minced cilantro
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon salt
Directions
  1. Preheat oven to 350 degrees F.
  2. Place corn husks onto the oven rack and roast for about 30 minutes or until corn is soft.
  3. In the meantime, make the chipotle butter. Combine softened butter, lime juice, cilantro, chipotle peppers and salt. Place onto plastic wrap and roll the butter into a log. Place into the refrigerator or freezer until ready to use.
  4. Remove corn from the oven, peel down the husks, add a slice of butter and enjoy.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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12 Comments

1 Lauren @ hey, who cut the cheese? August 27, 2011 at 11:56 am

This looks so good! I’ll definitely have to try this out asap since my husband loves corn. We would like to try it out on the grill, but I’m afraid the best we can do is a teeny tiny charcoal grill on our porch. This sounds like a great alternative. Thank you for sharing!

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2 Tres Delicious August 28, 2011 at 9:48 pm

Simple things that will make the good old corn lively. It’s wonderful

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3 Katherine Martinelli September 1, 2011 at 12:52 pm

I love this! I love grilled corn and always have grill envy but somehow never considered oven roasting. The chipotle butter is a nice touch. I will definitely be trying this soon, thanks!

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4 inspiredtaste September 6, 2011 at 12:29 pm

Oh, Katherine, you must give it a try—we don’t have a grill (or an outdoor space for one) so we are forced towards the oven—in this case the results are great! :)

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5 Miri Leigh September 4, 2011 at 2:43 pm

What a great twist on such a classic vegetable! Thanks for sharing :)

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6 inspiredtaste September 7, 2011 at 6:00 pm

thanks, Miri Leigh – we love using chipotles in adobo sauce!
-joanne

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7 Jackie June 19, 2012 at 7:22 pm

I just wanted to point out that in your recipe for oven roasted corn with chipotle butter, the recipe calls for 1/4 cup (1 stick) butter. One stick of butter equals 1/2 cup, so 1/4 cup butter would be half of a stick. In the picture, it looks like you probably used 1 stick of butter, but you may want to correct the recipe to read 1/2 cup (1 stick) butter.

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8 Adam June 20, 2012 at 8:39 am

Thank you for pointing that out! I just corrected the recipe. It definitely should have been 1/2 cup (1 stick). Thank you!

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9 Ali November 27, 2013 at 4:45 am

Hi, I preped this for a family lunchon, that ended up being cancelled for unforeseen reasons, so left with all these corn cob’s, I took all the kernnels off the cob’s, Put them in a slow cooker, added a little chic stock, with some whole chic drum sticks,
Two hr’s later, I had a fabulous spicy corn and chicken thingy.
Just fluked it. I don’t really cook that much, but have been enjoying this site.
Kind regard’s Ali.

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10 Joanne November 29, 2013 at 11:20 am

Sounds great!

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