Chilean Chili Lime Roasted Corn on the Cob
Chilean Chili Lime Roasted Corn on the Cob
I love corn on the cob in all of its various forms. From elotes street corn to the regular butter and salt; you can really do no wrong. This preparation of roasted corn on the cob is Chilean in origin. Unshucked corn gets soaked in water for 20 minutes. This allows the corn to steam in its husks. The ears of corn can either be roasted in the oven or grilled for about 20 minutes in total. While it’s cooking, you make a simple chili lime butter that gets brushed on the corn. If you want more char on the corn, return the the grill or place under the broiler for a couple minutes a side.
Equipment
- large bowl
- baking pan with rack
- brush
Ingredients
- 2 ears corn on the cob unshucked
- 1 tbsp butter
- 1/2 tsp chili powder
- 1 lime zested
- 1 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Pull back the husks and remove the silk from the ears. Paul the husks back over the corn. Soak the ears of corn in a large bowl of water for 20 minutes.
- Place the ears on a rack on a baking sheet. Roast in a preheated 375 degree oven for 20 minutes; flipping half way through. Alternatively, you can do the same on a charcoal or gas grill for the same amount of time.
- Take the corn out of the oven and lest rest for 10 minutes. It will be extremely hot.
- While the corn is resting, melt the butter in a small skillet. Add in the lime juice and zest, chili powder, and salt.
- Pour into a ramekin and let slightly cool.
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