Baked Corn on the Cob with Chili Butter
Roasting the corn in the oven brings out its natural sweetness, while the homemade chili butter adds a spicy, smoky kick that perfectly complements the juicy kernels. This easy and delicious side dish is perfect for barbecues, picnics, or any meal where you want to add a little heat and a lot of flavor.
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.