Best Roasted Corn With Cayenne Lime Butter Recipes

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

ROASTED CORN WITH PARMESAN AND CAYENNE

Steps:

• Preheat the oven to 350 degrees F.
• Place the corn, in its husks, directly on the oven rack and roast for 20 minutes until the corn is soft when you press on it.
• To finish off the corn, peel down the husks, remove the corn silk, and tie the husks in a knot so you can hold on to it like a handle. Char the corn on a hot grill, over a gas flame, or under a broiler, until the kernels are slightly blackened all around and start popping, about 6 minutes. Rub the corn with mayonnaise, sprinkle with Parmesan and cayenne pepper so it's nicely coated. Serve with lime wedges.

ROASTED CORN WITH CILANTRO BUTTER

Steps:

• Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
• Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
• To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

ROASTED CORN WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees.
• Place butter in a mixing bowl.
• Add the cilantro, lime zest, lime juice, salt and cayenne pepper. Mix Well.
• Coat each ear of corn with about 2 tablespoons of the butter mixture & wrap individually in foil.
• Bake for 20-25 minutes & serve.

GRILLED CORN ON THE COB WITH LIME-CAYENNE BUTTER

Steps:

• Melt the butter in a saucepan. Add the lime juice, salt, and cayenne. Stir. Keep warm.
• Now the corn: Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off, and remove as much silk as possible. (Don't fuss with it too much; any remaining silk is easily removed later during Step 5). Pull up the husks; it's okay if some kernels aren't completely covered.
• Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.).
• Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take 5 to 10 minute Then, you can push the corn to a cooler spot on the grill if you're cooking other things, or remove from the heat completely and set aside.
• Just before serving, peel off the husk and brush away the remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a little chewy.).
• Brush the warm cayenne butter on the hot grilled corn and serve.

ROASTED CORN WITH CAYENNE LIME BUTTER

Steps:

• Peel the husks back from the corn in three or four sections, but do not remove. Remove all of the silk, rinsing cobs if necessary, and discard.
• Smooth husks back into place. Tie tops together with a short length of string.
• Soak corn in water for at least 1 hour. (This prevents husks from burning before corn is cooked and provides additional moisture for steam inside husks.)
• Start a charcoal fire; when coals are medium hot, place grid as close to them as possible. In a small saucepan, combine butter, lime zest and juice, cayenne, and salt. Cook on grill top, stirring, just until butter is melted. (This can also be done on the stove.) Set aside in a warm place.
• Place corn on grid and grill, turning frequently, for 15 to 20 minutes. Peel back husks and brush with lime butter before serving.