Today’s horoscope read, “Be persistent regarding what you want, and don’t settle for anything less.” I am always looking for ways to stay creative so I was inspired by the challenge. While I could have opted for traditional methods for cooking corn like boiling or grilling, I thought I’d turn it up a notch. I wanted to transform what could be considered a wallflower vegetable into one kick-ass side dish. This sweet to spicy makeover is so simple, I guarantee you that no one will put this baby in the corner. Roasted in their husk and smothered in a jalapeno, cilantro lime butter, your guests will be thinking you’re one bad mother-watch your mouth!
8 ears of corn in husk
4 jalapeno peppers
8 tablespoons of butter at room temperature
¼ cups cilantro
3 cloves garlic, finely minced
¼ teaspoon chili powder
¼ teaspoon paprika
Zest of one lime
Salt and pepper to taste
Directions:
Preheat oven to 400 °F
Combine butter, cilantro, garlic, lime zest, chili poser and paprika. Season with salt and pepper to taste.
Remove a few outer husks from one of the ears and separate into 8 strips to use for ties, set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base. Remove Corn silk. Cut ½ in. off top of each cob.
Spread ½ butter mixture evenly on each cob. Pull husks back up, and gather snugly at the top. Tie with reserved husk strip.
Cut jalapenos in ½ and tuck under knot.
Place corn on a baking sheet and roast for 35 min.
Remove jalapenos and finely dice. Depending on level of heat, add to ½ of the butter mixture. (I use 1 – 1 1/2 ). The rest can be reserved for another purpose.
Peel down husks and spread with remaining butter.
Serve immediately with lime wedges.
