Side Dish Sunday: Roasted Corn with Cilantro Lime Butter

This week: Roasted Corn with Cilantro Lime Butter

6 ears corn, shucked

Cilantro Lime Butter:

2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh cilantro
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.

Preheat oven to 400° 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.

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