With Memorial Day right around the corner, it's that time of year again for a dutch oven corn on the cob recipe. This Roasted Corn on the Cob with Cilantro Lime Butter roasts the corn while also steaming it in the flavored butter. The cayenne gives it a touch of heat and the combination of fresh cilantro and lime seeps between the kernels promising you a burst of flavor with every bite.
You'll need to use smaller ears of corn to fit in your dutch oven. Only four wrapped ears fit in my 10 inch oven, use your 12 inch, or even better, a deep oven for the full amount of corn. Of course doubling or tripling the recipe in a large dutch oven will feed a crowd, plan on two ears per person because everyone will be wanting seconds. In my 10 inch dutch oven they roasted for 30 minutes with 10 coals in a ring around the bottom and 22 on the lid. Wrap the foil tightly as some of the butter will seep out. Trust me, the cobs will be picked clean because nobody will want to miss a drop of this yummy corn.
Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter
1 stick unsalted butter, at room temperature
1/4 cup chopped fresh cilantro leaves
1 lime, zested and juiced
1 tsp salt
3/4 tsp cayenne pepper
Lightly oil or spray dutch oven.
Using rubber spatula, in medium bowl, mix butter, cilantro, lime zest, lime juice, salt and cayenne.
Coat each ear of corn in 1-2 Tblsp cilantro lime butter.
Wrap each ear individually in foil.
Place in dutch oven.
Bake at 350 degrees for 30 minutes.
|Slather corn with cilantro lime butter before wrapping|
tightly in foil
We've done these before in a 12in, but just used butter and seasoning. Great camp out food. I'm going to try the cilantro lime butter, that sounds good and will add a twist to an already great side. Thanks Liddy!ReplyDelete
This great. Going to a Teardrop camp out and always cook Dutch Oven.ReplyDelete