Roasted Corn with Lime Butter
Summer sweet corn doesn’t need my help.
But it does like my lime butter.
A little pop of lime amplifies the natural sweetness and brightness of good in-season corn while roasting in foil helps safeguard against the flavor leaching of, say, boiling.
(boiled corn makes me sad)
Open your foil and allow your corn to cool thoroughly before serving. The flavors will settle and intensify. God forbid you leave one of these in the fridge for the next day… fantastic.
Roasted Corn with Lime Butter
Serves 4 in 45 minutes
Need these:
4 ears of corn, shucked
4 tablespoons butter, softened
2 teaspoons lime zest
2 teaspoons lime juice
½ teaspoon salt, plus more to taste
Do this:
1. In a small bowl, whisk together the softened butter, lime zest, lime juice, and ½ teaspoon salt. Refrigerate until use.
2. Preheat your oven to 425 F. Remove lime butter from fridge to soften. Cut four squares of aluminum foil, each about 9” wide.
3. Slather each ear with lime butter and salt lightly. To tightly seal each ear, double-fold the open edges of foil inward to form a packet. Transfer packets to a baking sheet. Roast for 20-25 minutes, or until kernels are tender but not puckered.
4. Open foil packets slightly to vent steam. Allow ears to cool for at least 5 minutes. Spoon any residual juices over the corn at serving.
