Calabrian Chili Butter Roasted Corn By Dapur Sinolin

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.


  • 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


  1. Preheat oven to 425 degrees F.
  2. Mix together butter, chilies, garlic, and salt in a bowl until combined.
  3. 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.
  4. Remove corn to a cutting board, I like to cut each cob in half for serving, this is completely optional.
  5. 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!

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