Baked corn on the cob with chili butter adds a spicy, flavorful twist to a summer favorite. Combining the natural sweetness of corn with a kick of chili-infused butter, this simple side dish delivers bold flavors. It’s an easy upgrade that’s perfect for barbecues or casual family dinners.
The Perfect Cooking Method
Baking the corn in the oven allows it to steam in its own moisture, resulting in tender, juicy kernels every time. Cooking it in a cast iron pan also gives the corn a slight char, mimicking that flavorful grill effect. As the chili butter—made with softened butter, chili powder, herbs, and garlic—melts over the corn, it coats every kernel with a deliciously spicy, tangy flavor.
Customize to Your Taste
This dish shines in its versatility. Adjust the heat level easily by swapping out mild or hot chili powder, or add a pinch of cayenne for extra spice. Topping options like crumbled cotija cheese, fresh cilantro, or a squeeze of lime juice elevate the flavors even further. Whether served alongside grilled meats or enjoyed on its own, baked corn with chili butter will bring bold, satisfying flavors to your table.
Elevate with Extra Spice and Sweetness
For an added twist, experiment with different herbs and spices. A bit of smoked paprika adds smoky depth, while minced jalapeños bring fresh heat. For a sweet and spicy contrast, blend honey or maple syrup into the chili butter. This sweet element balances the natural sugars in the corn, making each bite even more irresistible.
Serve with Toppings for a Crowd-Pleasing Feast
To impress guests, serve the corn with a range of toppings for a fun, customizable experience. Grated parmesan, diced avocado, or a drizzle of sour cream add richness, while Tajín seasoning or a mix of cumin and lime zest adds a tangy kick. This interactive setup lets everyone personalize their corn, making it a guaranteed hit at any gathering.
Baked Corn on the Cob with Chili Butter
Ingredients
- 4 ears of corn husked
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp ground pepper
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- 2 tsp onion powder
- 1 tsp paprika
For the chili butter:
- 1 tbsp olive oil
- 1 fresno chili minced
- 1 red thai chilis minced
- 2 cloves garlic minced
- 1 scallion chopped
- 1 tsp dried oregano
- ½ cup salted butter softened
Instructions
- Preheat the oven to 400 degrees F.
- Start the butter by heating the 2 tbsp olive oil in a skillet over medium heat. Add the 1 fresno chili, 1 red thai chilis, 2 cloves garlic, 1 scallion, and 1 tsp dried oregano. Cook for 5 minutes, stirring occasionally.2 tbsp olive oil, 2 tsp dried oregano, 1 fresno chili, 1 red thai chilis, 1 scallion, 2 cloves garlic
- Remove the ingredients from the pan and place in a small bowl. Cool at room temperature for 25 minutes. Add the softened ½ cup salted butter and stir to combine.½ cup salted butter
- In a small bowl, whisk together the 2 tbsp olive oil, 2 tsp salt, 2 tsp ground pepper, 2 tsp dried oregano, 2 tsp red pepper flakes, 2 tsp onion powder, and 1 tsp paprika.2 tsp salt, 2 tsp ground pepper, 2 tsp red pepper flakes, 2 tsp onion powder, 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp paprika
- Use a brush to completely coat the 4 ears of corn with the seasoned olive oil. Make sure the corn is fully coated and add to a large cast iron skillet. Pour any leftover oil over the corn.4 ears of corn
- Bake the corn for 15 minutes then flip to the other side, baking for another 15 minutes until golden brown.
- Spread your desired amount of butter over top.
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