Calabrian Chili Butter Roasted Corn By Dapur Sinolin
Prep: 5 min Cook: 25 min Total: 30 min
I like to roast my corn in the oven with half the butter then serve with the other half-smothered on with plenty of grated parmesan cheese chopped fresh parsley. It turns out so tasty.
Ingredients
- 4 ears Sweet Yellow Corn, shucked and silk removed
- 1 stick {1/2 cup} Unsalted Butter, softened to room temperature
- 4-6 whole Calabrian Chilies, chopped
- 2 cloves Garlic, finely minced
- 1/2 teaspoon Salt
- 1/4 cup Grated Parmesan Cheese
- Parsley, chopped for garnish
Directions
- Preheat oven to 425 degrees F.
- Mix together butter, chilies, garlic, and salt in a bowl until combined.
- Spread 1 tablespoon of butter on each corn cob, save the remaining for after you roast the corn. Wrap each individually in aluminum foil. Place foil wrapped corn on a sheet pan. Roast in the preheated oven, 20-25 minutes, turning once halfway through cook time.
- Remove corn to a cutting board, I like to cut each cob in half for serving, this is completely optional.
- Place corn on a serving platter and spread remaining butter on hot corn, sprinkle on grated parmesan evenly and garnish with chopped parsley. Serve and enjoy!