Cast Iron Corn on the Cob with Cowboy Butter
Sweet, caramelized corn cooked in a cast iron skillet and slathered with a bold cowboy butter featuring garlic, herbs, and the fresh heat of jalapeños and Fresno chilies.
Ingredients
For the Corn
- 4 ears fresh corn husked
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the Cowboy Butter
- 4 tbsp unsalted butter softened
- 2 cloves garlic minced
- 1 small jalapeño minced
- 1 small Fresno chili minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- salt and black pepper to taste
Instructions
- In a small bowl, combine 4 tbsp unsalted butter, 2 cloves garlic, 1 small jalapeño, 1 small Fresno chili, 1 tsp smoked paprika, ½ tsp chili powder , 1 tsp fresh lemon juice, 1 tbsp chopped fresh parsley, and salt and black pepper. Mix until smooth and set aside.4 tbsp unsalted butter, 2 cloves garlic, 1 small jalapeño, 1 small Fresno chili, 1 tsp smoked paprika, ½ tsp chili powder , 1 tsp fresh lemon juice, 1 tbsp chopped fresh parsley, salt and black pepper
- Heat a cast iron skillet over medium-high heat. Brush the 4 ears fresh corn with 1 tbsp olive oil and season lightly with 1 tsp salt and 1 tsp black pepper. Place the corn in the skillet and cook, turning occasionally, until golden and slightly charred in spots, about 10–15 minutes.4 ears fresh corn, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
- Remove corn from the skillet and immediately spread generously with the spicy cowboy butter. Serve warm, optionally garnished with extra parsley or a light sprinkle of smoked paprika.