Recipe courtesy of Ree Drummond
Roasted Corn with Four-Chile Butter
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1927
- Total Fat
- 160 g
- Saturated Fat
- 90 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 17 g
- Sugar
- 44 g
- Protein
- 24 g
- Cholesterol
- 366 mg
- Sodium
- 2189 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1927
- Total Fat
- 160 g
- Saturated Fat
- 90 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 17 g
- Sugar
- 44 g
- Protein
- 24 g
- Cholesterol
- 366 mg
- Sodium
- 2189 mg
Ingredients
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Directions
- 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.
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
