Corn season is finally here…..YEAH!!! In our area, Selmi’s Greenhouse and Famer’s Market is the place to get sweet corn. There is no comparison, they have hands down the best sweet corn!!!! Every year I try to make something more to honor this seasonal treat. Roasted Sweet Corn with Chipolte Compound Butter.
Summer in our neck of the woods was a slow goer this year. Mother Nature just wouldn’t let go of winter, and then the rains came. Hence all growing is slightly behind.
This included my favorite summer veggie sweet corn!
Besides the farm where Selm’s is located, they also have trucks in several areas that daily have nit just their fabulous sweet corn but also other locally grown produce. Saturday morning, I went to one of the trucks to pick up another 1/2 dozen ears of corn. I also picked up peaches and watermelon.
After a pleasant conversation with the wonderful young ladies operating the truck, I put my corn and peaches in the car, went back for my watermelon…..and promptly dropped it onto the pavement. I had a plastic bag in the car and was going to place my broken melon into it when the gals at the truck told me to just pick a new one.
It was very thoughtful, and I appreciated it very much. Kudos to the Selmi’s staff.
With corn in hand home, I went! Already having a plan in place and my compound butter made I just needed to cook the corn and chop a few ingredients to finish the dish and take the pictures.
Compound butter is easy to make and have on hand. Butter and your choice of flavor depending on what you fancy. This time a Mexican theme for us. Chipotles in adobo, a bit of lime juice, and cilantro. Easy right?
I use a small food processor to make quick work of blending the ingredients. Mixing liquid into butter can sometimes be a challenge, but the little processors make it easy. Using a piece of parchment paper, form the butter mixture into a log and twist the end of the parchment and place in the refrigerator.
If you have never had or used Chipotle chiles in adobo, they are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Chipotles add a touch of spice and a rich, smoky flavor. You can find them in the ethnic aisle of your local grocery store.
I found them at my local Wal Mart that were already chopped. Time saver and mess saver. Chipotles can be messy to cut.
Now, about cooking that corn….if you are a foodie Food Network is your mecca. Years ago, I saw Bobby Flay use this method to cook corn, and I rarely do it any other way. Preheat your oven to 350 degrees. Place the unhusked corn directly on the rack of your oven, and bake for 30 minutes. Done!! The husk peels off easily, taking with it all that pesky silk.
Alternatively, I have used the grill and the microwave. The microwave only does a few ears, but if it’s just the two of you like us or if you don’t have AC and don’t want to heat up the oven, utilize that microwave.
The final touches for the corn were to husk it and slather on that flavorful smoky butter. We sprinkle some grated cojita cheese on top and a sprinkle with more cilantro…..OMG, it was the most delicious corn ever!!!
Change up your sweet corn with a spicy, smoky flavor Roasted Sweet Corn with Chipolte Compound Butter.
Looking for more of an Italian flare? Italian Corn on the Cob is one of our popular corn on the cob recipes.Print
1 stick unsalted butter, softened
1 tablespoon chipotle peppers in adobo sauce, minced
1 tablespoon chopped cilantro
Zest and juice of 1 small lime
½ teaspoon salt
cojita cheese, grated and cilantro for garnish
Roasted Sweet Corn
Combine all ingredients in a small food processor until well mixed.
Spoon the mixture out onto a piece of parchment wrap and form a log about 4 inches long.
Refrigerate until firm.
Slice into discs when ready to serve.
Keywords: sweet corn, chipotle pepper in adobo, butter, cilantro, lime, compound butter, summer food, make ahead