Roasted Sweet Corn with Chili-Lime Butter

Okay, people. Have you ever had Mirai sweet corn? It's been selling like mad at the farmer's market, and I'm hooked. It's a super sweet corn on the cob that tastes good cooked just by itself, with nothing added.


But when I think of corn on the cob, I think of salt and butter, too. So when I recently roasted some corn (in the easiest method possible...see below), I adapted a recipe for chili-lime butter from Tyler Florence. The result=delicious!


Ingredients
6 ears sweet corn, in their husks
1 1/2 sticks unsalted butter, softened to room temperature
1 tbsp. chili powder
Zest of one lime
1/2 lime, gently squeezed
Salt and black pepper, to taste


Directions
1. Preheat the oven to 350 degrees.
2. Place the corn (husks and all) on the oven rack and roast for 40 minutes.
3. Meanwhile, in a small mixing bowl, combine the butter, chili powder, lime zest and juice, salt and pepper. Mix with a fork until well combined.
4. Remove from oven with mitts or tongs and let sit for a few minutes on the counter.
5. Cut the ends off each cob and peel away the husks.
*Note: the silk will be moist, so it should peel away in chunks (much easier than peeling it raw when all those strings get stuck and you have to peel them one by one).
6. Slather the corn with the chili-lime butter and serve hot.
7. Oh, and lick your fingers! 

Don't waste all that good stuff!