I'm going to cook a sort of Mexican dinner tonight for company. The main course will be enchiladas verde. I want to roast corn - the fresh corn on the cob here is terrible. I've got frozen organic kernels that have great flavor. I want to do some version of clilantro/lime - like a compound butter. Do I roast the corn first and then toss with the butter? or toss the corn with the butter and then roast? Can I substitute olive oil for some of the butter? Should I roast them on a cookie sheet or saute them in a skillet?
I'm also going to roast sweet potatoe wedges. I was going to coat them with chipotle lime but changed my mind to just plain roasted.
Roasted Corn on the Cob with Cilantro Lime Butter CLBB - applecrisp
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Hi Anne. I sometimes just cook frozen corn kernels (my own, blanched and frozen) in some bubbling butter in a pot on the stove. Looking at the recipe I'd melt some butter ( a few Tbs not 1 cup!) til bubbling and add the corn and cook it til heated through and add some lime juice, cilantro, S&P, maybe a finely minced garlic clove or two, and some dried ground chipotles or cayenne.
If you were thinking you might want to try to blacken the corn that's going to have to be done first I'm thinking, in a large frying pan with some very hot oil before removing from the heat and adding some butter and the other ingredients.
Edit to add that some lime rind would also be good for more lime flavour...
I was watching a cooking show a few weeks ago, and they were roasting corn on the cob by putting iit in a cast iron skillet. They then cut off the kernels and made a salad. They didn't mention putting anything in the pan. So maybe just roast the corn kernels in a hot skillet. Since I've never done that, don't know if it will work ok. And, then add the cilantro, lime, butter etc.
I read Handyman's ideas and they look great.
And, when I've made that corn recipe, I always just wing the amounts since I make for one or two. And, no way did I coat it with 2 T of butter. And, don't know why the recipe didn't simply call for 12 T (since it said 6 ears, use 2Teach), or at least say there will be extra.
I just tried a new recipe last week that is quite similar to the one that I posted above, I got it from the BB, but sorry never wrote down who posted it. But I think cilantro and the zest give the corn a great fresh taste so that's why the first one caught my eye. Here's the recipe.
I just let butter soften at room temp. Then mix in the other ingredients with a fork to blend. You can wrap it in a small piece of saran wrap and mold into a "log" and and refrigerate (then later slice it into individual rounds), or put in a small decorative dish for guests to take from. Remove corn from the grill, and spread some of the butter on the hot corn... or put cubes of the butter over the fish before baking. Enjoy!
1/4 pound butter (1 stick), room temperature (very soft)
2 teaspoons chili powder
1/4 tsp. lime zest
Juice of 1/2 Lime
1 pinch of sea salt
Have a great dinner!
Last edited by applecrisp; 07-05-2012 at 11:46 AM.
Thanks for the replies - I will definitely add lime zest.
I keep a number of flavored butters in the freezer so there will be variety for the guests
Marge - what a great idea to freeze compound butters - thanks.
I thawed and drained the corn kernels. I sauted them in a mix of butter and olive oil but far less than the original recipe called for. I added lime zest, lime juice, and chipotle powder. Wonderful. I added a pinch of sea salt to compensate for the olive oil sub for some of the butter.
The rest of dinner was venison stew meat enchiladas verdes (finally used the rest of the tomatillos that I've had for weeks), black beans, roasted sweet potato slices, and the first green salad from the garden this year. YIPPIIIIIEEEE! We had quartered roasted poblanos with a light filling of feta for appetizers and cheesecake with assorted fruit for desert.
After dinner we spent about 2 hours yaking and hiking before we had room for the cheesecake.
It was a really fun evening - what could be better than eating, yaking, and taking a stroll with friends - and then eating desert? DH even had volunteers help with the dishes - we are very informal.
My daughter grills corn kernels on a foil tray, or sealed in a foil packet. she varies the seasonings but I am particularly fond of her Mexican-style corn with lime zest, Mexican seasonings, which is sprinkled with chopped cilantro just before serving.
We had grilled corn on the 4th. Just put brown butter (from what we dipped shrimp in) and Crema Mexicana on the corn. Oh the Crema Mexicana is sooooo good.
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