A SUMMER STAPLE! Butter, cilantro, garlic, lime, chili powder, and paprika. Option to grill or roast corn. SO GOOD!
5 stars (4 ratings)
Ingredients
½cupunsalted butter, at room temperature
¼cupchopped fresh cilantro leaves
3clovesgarlic, pressed
2teaspoonslime zest
¼teaspoonchili powder
¼teaspoonsmoked paprika
Kosher salt and freshly ground black pepper, to taste
8earscorn, unhusked
1tablespooncanola oil
1lime, cut into wedges
Instructions
In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside.
Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.*
Peel down husks and spread with butter mixture.
Serve immediately with lime wedges.
Notes
*TO ROAST THE CORN: Preheat oven to 400 degrees F. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with butter mixture.