How to Roast Corn on the Cob in Their Husks
Roasting corn left in their husks is a handy method for cooking whole cobs of corn. It requires minimal effort from you and is basically fail-proof! Here’s how we do it: Now you’re ready to enjoy your delicious roasted corn on the cob! While you can serve the corn however you love, we highly recommend this simple flavored butter. Our chipotle butter is made with butter (or vegan butter), cilantro, lime, and chipotle peppers in adobo sauce, resulting in a delicious blend of smoky, tangy, and herby flavors. You can usually find Chipotles in Adobo Sauce in the international section of your local grocery store, typically in small cans. One of the great advantages of compound butter, like this chipotle butter, is its ability to be stored in the refrigerator for up to a week (you can freeze it for a month, too). This allows for convenient meal preparation, as I often make a double batch to have on hand for future dishes. It’s a versatile ingredient that adds flavor to various recipes, including these juicy chicken breasts, roasted shrimp, and roasted potatoes. By making extra, I can easily incorporate the chipotle butter into these dishes, saving time and enhancing their taste with its smoky, tangy, and herby notes. You will have leftover Chipotles in Adobo, so we have a couple more fantastic recipes to put them to good use! Try our Delicious Chipotle Bean Chili, a hearty and flavorful chili made with black beans, pinto beans, and corn. You can also look at our Salmon Burgers with Chipotle Mayo, a tasty twist on traditional burgers. Recipe updated, originally posted August 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Note the chipotle butter below makes enough for 8 ears of corn (1 tablespoons per ear). Leftover flavored butter can be kept in the fridge for up to a week and used with other veggies, chicken, and seafood. 8 tablespoons (115 grams) butter or vegan butter 1 lime, juiced 2 tablespoons minced cilantro 1 to 2 chipotle peppers in adobo sauce, minced Salt to taste 2Leave the corn with the attached husks and silks, then place the corn directly on the oven rack, spacing them about 1 inch apart. 3Roast in your preheated oven for 30 minutes. After 30 minutes, remove one cob from the oven and carefully pull back the husk slightly to check for doneness. The kernels should be tender and somewhat plump, with a shiny appearance. A few lightly browned kernels are totally normal. 4Take the corn out of the oven and allow it to cool for 10 minutes. Pull back the husks and silks for serving, they come off easily. Serve with chipotle butter. 2Place onto plastic wrap and roll the butter into a log. Place into the refrigerator or freezer until ready to use. Keep refrigerated for up to one week or freeze for up to one month.
