Roasted corn with lime & chilli butter


You know how sometimes you visit a place and it's totally different to what you expected?  And then other times you visit a place and it is 100% exactly as you expected it to be, just like you have seen in the movies and your imagination a dozen times.

The latter is true of the American Midwest.  Drive out of the cities and soon you are surrounded by red wooden barns and the amber waves of corn that stretch from sea to shining sea, as described in America the BeautifulIt's mesmerisingly lovely and reminded me that I have yet to post the delicious roasted corn that I made for lunch about six weeks ago.  I had seen a couple of recipes for roasted corn here and there on the blogs and when I popped into Borough market and saw these gorgeous fresh ears of corn still nestled in their leaves and silks, I was powerless to resist.

As a kid, we'd often have corn (or mealies, as they are known in South Africa).  I used to love eating it straight off the cob, with those little 2-prong forks poked in either end to hold it without burning your hands.  But at some point I decided that this was just tooooo messy and developed the habit of standing the cob upright and slicing the kernels off with a sharp knife, before buttering and eating them.  Tasty – yes.  But somehow lackign in the magic of eating it with your hands.

So when I started seeing recipes pop up all over the web for roasted corn, I decided to give it a go and relive my childhood… albeit with the more grown-up flavours of chilli and lime!  The recipe comes from one of my favourite discoveries of the past year, Dragon's Kitchen




4 ears of corn still in their husks
1/4 cup butter, softened
zest of one lime
juice of half a lime
1/4 teaspoon dried hot pepper flakes
1/4 teaspoon chili powder (I used Lawry's red pepper seasoned salt with Tabasco instead)


Preheat the oven to 180C.  Place the corn, husks and all, on a baking sheet in the centre of the oven. Cook for 35-40 minutes.

While the corn is roasting, make the chilli butter. Combine the rest of the ingredients and mix until well blended.  Refrigerate the softened butter mixture until the corn is roasted.

Carefully (they are HOT!) remove the husks and silk off the corn and serve immediately with the butter. Feel like a kid again!

Other bloggers roasting or grilling their corn:

Anne made fire-roasted corn salsa with feta cheese

Elise made a grilled corn salad 

Susan made elote or Mexican grilled corn

Eating Club Vancouver made grilled corn

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  1. says

    That looks seriously delish! I had no idea that you could roast the mielies just like that in the oven – I’m definitely going to try that :-)

  2. says

    This is my favorite comfort food in summer. In Hermanus, my dad always has a pot of these on the fire, while he is braaing!Delicious!!!

  3. says

    I adore roasted corn. And we roast it directly on the grill, husked. It gets beautifully caramelized. Of course, it’s fabulous with butter, salt and pepper. But we also like to rub a half a lime in salt and garam masala then rub the hot roasted corn.
    Roasting extra corncobs is good too so that the niblets can be cut off and frozen for later: to put into black bean soup when the winter winds are howling.

  4. says

    Reading this before breakfast has made me famished! I haven’t had fresh, fresh corn in years—it is always faintly disappointing by the time it gets to the supermarket. And the addition of lime and chilli… gorgeous! Why don’t more people do flavoured butters, I wonder?

  5. says

    Great recipe! If you happen to attend the South Florida Fair this year (January 9th – February 1st) please stop by our concession stand: Shukkers. We serve Hot Roasted Corn, and will be using this recipe.
    Great post Jeanne!