It’s corn season! I patiently wait all winter for the corn to come back. This recipe could probably work with frozen corn but please, get the good stuff before November rolls around again. The butter recipe makes quite a bit but it keeps well in the fridge for a very long time. And, once you try it, you’ll be looking for stuff to put it on.
Fresh Pan Roasted Corn With Cilantro Lime Garlic Butter
For The Butter
Two sticks butter, softened Zest of 2 Limes
4 cloves garlic, minced
¾ cup chopped cilantro leaves pinch of salt
Mix all butter ingredients together until fully incorporated. Store in an airtight container in the refrigerator to let flavors marry.
Meanwhile, de-husk and de-silk 6 ears of corn and cut from cob.
Preheat a large non-stick skillet or griddle to high heat. Place corn kernels in the pan and let cook, stirring occasionally until some kernels start to brown or blacken. This should be a very quick cook. The goal is just to make the corn hot and get some roasted flavor out of it. Once you’ve reached this stage, place a few tablespoons of the butter mixture in the pan and remove from heat. Continue stirring corn until all of the butter has melted.
Enjoy hot or cold, on a taco or enchilada or by itself.