This Spicy Herb Butter Roasted Corn on the Cob is the ultimate side dish when you want to add a burst of flavor to your meal. With a perfect blend of herbs and spices, it’s easy to prepare and even easier to enjoy. Let's dive into what makes this recipe stand out!
Butter is the base for our herb mixture, providing richness and helping the flavors meld together. Fresh cilantro and parsley bring bright, fresh notes that perfectly balance the spices. Garlic adds depth and a bit of zest. Chili powder and smoked paprika give a warm, smoky heat that elevates the corn. A touch of salt and black pepper ties all the flavors together. Finally, a squeeze of lime at the end provides a fresh, tangy finish.
This roasted corn pairs beautifully with grilled meats like chicken or steak, or alongside a hearty bean salad. It also complements a variety of BBQ dishes, making it a versatile choice for any spread.
First off, preheat your oven to 425°F (220°C). This is key for roasting the corn to perfection. While that's heating up, take a small bowl and add your softened butter. You want it nice and spreadable, so make sure to take it out of the fridge ahead of time. Add the chopped cilantro, parsley, minced garlic, chili powder, smoked paprika, salt, and black pepper into the bowl. Mix everything until it's well blended — you should see lovely flecks of green and red throughout.
Next, take each ear of corn and smear them generously with your herb butter. Don’t be shy — you want every kernel to get a good coating. Once that’s done, wrap each ear tightly in aluminum foil. This step helps the corn steam while also soaking up all those buttery, spicy flavors.
Place your wrapped corn on a baking sheet, which makes it easy to handle them all at once. Pop that in your preheated oven. Set a timer for 25 minutes, but remember to turn them occasionally for even roasting. When the time’s up, carefully unwrap each ear (watch out for steam!) and serve them up with lime wedges on the side for an extra burst of freshness.
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