Roasted Corn with Chipotle Butter
- PREP 15min
- COOK 30min
- TOTAL 45min
We’ve perfected a method for roasting corn in the oven to guarantee it turns out sweet, plump, and flavorful. The best part? You don’t need to remove the husks for this recipe! We’ll also share our favorite chipotle butter, which takes the roasted corn to a whole new level of deliciousness.
Note the chipotle butter below makes enough for 8 ears of corn (1 tablespoons per ear). Leftover flavored butter can be kept in the fridge for up to a week and used with other veggies, chicken, and seafood.
You Will Need
4 ears corn still in husks, soaked in water for about 10 minutes
8 tablespoons (115 grams) butter or vegan butter
1 lime, juiced
2 tablespoons minced cilantro
1 to 2 chipotle peppers in adobo sauce, minced
Salt to taste
Directions
Roast the corn
Heat your oven to 400° Fahrenheit (200°C) and position a rack in the middle.
Leave the corn with the attached husks and silks, then place the corn directly on the oven rack, spacing them about 1 inch apart.
Roast in your preheated oven for 30 minutes. After 30 minutes, remove one cob from the oven and carefully pull back the husk slightly to check for doneness. The kernels should be tender and somewhat plump, with a shiny appearance. A few lightly browned kernels are totally normal.
Take the corn out of the oven and allow it to cool for 10 minutes. Pull back the husks and silks for serving, they come off easily. Serve with chipotle butter.
Make Chipotle Butter
While the corn roasts, make the chipotle butter. Combine softened butter, lime juice, cilantro, chipotle peppers in adobo, and a generous pinch of salt.
Place onto plastic wrap and roll the butter into a log. Place into the refrigerator or freezer until ready to use. Keep refrigerated for up to one week or freeze for up to one month.
Adam and Joanne's Tips
- You can usually find Chipotles in Adobo Sauce in the international section of your local grocery store, typically in small cans.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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