Betti's Kitchen Table

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Roasted corn with Lemon Chili butter

I was blessed with several whole chickens this weekend and decided to cook them. I also found whole ears of corn on sale for .29 each so I bought ten of them. I had recently had some roasted corn with a chili lime butter and it was delicious, so I thought I would try to duplicate it. I didn’t have limes but plenty of lemons so I figured citrus is citrus – I will use what I have.

Ingredients

10 ears of corn, still in the husks
1 stick of butter, room temperature
Zest of 2 lemons
1/2 T chili powder
Salt and freshly cracked pepper

Preheat oven to 350 degrees. Wrap corn, still in husks, in aluminum foil and roast in oven for 45 to 50 minutes or until tender. While corn is roasting, combine lemon zest, chili powder, and butter in a small bowl. When corn is done, unwrap from foil and husk. Corn will be hot! Butter corn with chili butter and salt and pepper to taste.

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