Roasted Corn with Four-Chile Butter

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 2 servings
Save Recipe


2 Anaheim peppers

2 poblano peppers 

2 jalapeno peppers 

12 ears fresh corn, shucked and halved 

Vegetable oil, for brushing

Kosher salt and freshly ground black pepper 

3 sticks (1 1/2 cups) salted butter 

1 tablespoon chili powder 

1 lime, zested and juiced 

1/4 cup chopped fresh cilantro 


  1. Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
  2. Preheat the oven to 375 degrees F.
  3. Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
  4. Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
  5. Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Corn Salad

Simple Roasted Corn

Roasted Corn Puree

Roasted Tomato and Corn Salsa

Roasted Corn and Chicken Chowder

Roasted Corn and Green Relish

Fire Roasted Corn Salsa

Roasted Corn and Chickpea Salad