| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 ears corn, shucked
- Cilantro Lime Butter, recipe follows
- 2 sticks unsalted butter, at room temperature
- 1/4 cup chopped cilantro leaves
- 1 lime, zested and juiced
- 2 teaspoons salt
- 3/4 teaspoon cayenne pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 362 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 353 mg |
Reviews
Best non-grill recipe we have tried. Unwrap the the corn but keep it in the foil- so you can dip the corn in the melted butter
So good and easy! We will definitely do it again.
Amazing and super simple. Goes great with teriyaki chicken and Jasmine rice or chicken tacos or steak, or, well just about anything. Once in a while I’ll throw in a diced jalapeño to add some heat. Yum.
Fabulous! I had no idea that lime and cilantro could do such beautiful things to an ear of corn. I confess that I was out of cayenne and substituted sriracha, and I cooked the foil packages on the grill. It was a hit!
This really is the way to make corn, particularly for a crowd. No more trying to get multiple ears of corn into a boiling pot and worrying about keeping it hot while the next batch goes in. In their foil, the ears stay VERY hot – a plus. The butter’s flavor is phenomenal; the lime juice complements the natural sweetness of the corn and makes it feel downright juicy. I added a teaspoon of sugar to the butter (supermarket sweet corn in CA doesn’t come close to the picked-from-the-field sweet corn of my Ohio youth) as well as a little parmesan for increased umami, per another commentor’s suggestion, and it was excellent. THE way to cook corn, individually or for a crowd – excellent recipe!
Very tasty recipe, as-is. The only addition I made was to sprinkle a little Parmesan shavings over the top after cooking. The butter makes it stick and melt nicely, gives it a bit more umami.
Loved that I could cook these in the over in only 25 minutes with little clean up. Just the right amount of spice. This recipe is a keeper:)
Most delicious corn on the cob I’ve every tasted! Super easy to make and since the corn on the cob is in the tin foil, super easy to clean up. Will definitiely make this again…and again!
This is the best corn on the cob that my family and I have ever eaten. My kids told me that they will never eat corn prepared any other way again.
This is my favorite way to eat corn. I made it for a cinco de mayo party a few years ago, and one guest at 5 pieces! It is easy to prepare, and it is always delicious. I have made it so often, I don’t even measure the ingredients.