Hello, summer! Hello, sweltering heat (in Charleston that is anyway…), Hello, simple and exciting side dishes cause everything else is being thrown on the grill.
Corn on the cob to me is what summer dinner dreams are made of and then being Southern the rest of the year its grits, which are indeed corn for those of you who don’t quite have the same obsession as me.
Roasted Cilantro Lime Corn
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 4 ears Corn (keep husks on for cooking)
- 2 tablespoons Butter
- 1 medium Lime (juiced)
- 1/4 teaspoon Chili Powder (plus more for sprinkling)
- 1 tablespoon Fresh Cilantro (chopped)
- 2 ounces Crumbled Feta (cheese)
- Preheat the oven to 400 degrees
- Place the Corn, husks and all, directly on the top rack of the oven and cook for 35 minutes.
- While the corn is cooking prepare the lime butter sauce. Place the Butter, Lime Juice, Chili Powder, and Cilantro in a microwave safe dish or small butter melting pot. If using the microwave heat the sauce for about 30 seconds, or until the butter is completely melted. If using the small sauce pan then heat on medium-low heat until the contents have fully melted. Stir and set aside.
- Remove the corn from the oven and once cooled pull the husks back, or cut off (but not necessary). Drizzle the butter sauce on top and spinkle with additional chili powder and cilantro if desired. Then crumble the Feta Cheese on top.