Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

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