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Thursday, October 3, 2013

Roasted Corn with Spicy Cilantro Butter and Lime

Both of my girls did not like corn when they were growing up. Now one of them really likes it and the other still won't eat it. Well...the one that likes it, was here tonight for dinner. While my grand daughter was taking a nap, we decided to make  this corn for nice side dish to go with our meat tonight. Boy, I'm glad we made this, because it was really delicious! I think next time I make it, I will try to make it even a little spicier. My motto is: You can't get food spicy enough EVER!! So if you  want to tone down the spice, you could omit the cayenne pepper, but if you want to kick it up a notch, add some more!
Recipe Adapted From:

5 ears of corn, husks on 2 Tbsp butter, at room temperature 
1 1/2 Tbsp fresh cilantro, chopped 
1/8 tsp ancho chili powder
1/8 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp garlic powder
salt/pepper to taste

2 limes, cut into halves for squeezing on the corn
Heat oven to 350°. 
Place the corn, with the husks still on, into the heated oven on the middle rack. Bake for 30 minutes. 
While the corn is roasting, mix in a small bowl, the butter, cilantro, ancho chili powder, cumin, cayenne pepper, garlic powder and salt and pepper. Mix together with a fork until the ingredients are all distributed evenly throughout the butter. Set aside. 
Remove the corn from the oven and let it sit for about 5 minutes. This will cool it down enough for you to remove the husks. Carefully remove the husks and the corn silk.

Spread some of the cilantro butter onto each corn cob and squeeze fresh lime juice over the corn. Enjoy!!

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