This oven roasted sweet corn with cilantro lime butter recipe is just one of the many reasons I looooooove sweet corn!
But, you know what’s unfair? There are oodles of corn fields in my area, and none of them are sweet corn. It’s all field corn.
How rude is that?
It’s springtime and I need me some sweet corn!
Fortunately, sweet corn is in season now, and it’s my best guarantee for a delicious, sweet tasting corn in April and May. I grew up not being able to have sweet corn until July, so I love that I can have it earlier and add it to my spring meals.
Did I mention that I love sweet corn?
Husking corn is fun, and kids can help! I remember being so excited when my mom let me help her husk the corn when I was little. We had eight people in our family, so there was a lot of corn to be husked.
For this recipe, you’ll want to make the cilantro lime butter in advance so it can set up, but it only takes a few minutes to make so don’t panic! Let’s get started.
Roasted Sweet Corn with Cilantro Lime Butter
Let a stick of butter soften to an easy smooshing state, and then mix in some chopped cilantro, lime juice and seasonings. I like my cilantro in bigger pieces, but you can chop it as fine as you like.
Scoop the butter onto a piece of plastic wrap and mold it into a butter stick’ish shape. Wrap and refrigerate overnight.
On sweet corn day, husk all that Sunshine Sweet Corn, rinse and get ready for oven lovin’. Put each ear on a piece of foil and cut slices of the cilantro lime butter and place on top, or just butter the whole ear. Now wrap tightly in the foil, and bake in the oven on a cookie sheet.
In about 30 minutes, you’ll have some super flavorful, tender and sweet corn to help you put the perfect meal on the dinner table.
Don’t you love an easy recipe that makes everyone smile? I hope you try and love this oven roasted sweet corn with cilantro lime butter recipe as much as my family does.
Oven Roasted Sweet Corn with Cilantro Lime Butter
- ½ cup butter (1 stick)
- 2 Tbsp cilantro chopped
- 2 Tbsp fresh squeezed lime juice
- ¼ tsp garlic salt
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes
- 4 ears corn on the cob
- Soften butter to room temperature.
- In large bowl, mix together butter and all remaining ingredients until thoroughly combined.
- Spoon onto parchment paper or plastic wrap. Roll into log shape, and seal the edges. Refrigerate overnight or at least 2 hours.
- Preheat oven to 350 degrees. Husk and remove silks from corn, and spread with the cilantro lime butter. Roll tightly in foil and place on cookie sheet.
- Roast about 30 minutes.