Roasted corn on the cob has to be one of my favorite memories of growing up.  I grew up in Pueblo, Colorado, where there was a lot of agriculture nearby.  We would often go to the farmers markets and pick up fresh corn on the cob.  It was such a treat to enjoy fresh buttery and salty corn during the summer.  As a child I enjoyed gobbling up as many ears of corn as I could, today, things haven't changed, I still love to eat roasted corn on the cob.  You can enjoy roasted corn on the cob as well, here is my way of making this summertime treat. 

Choose the freshest ears of corn that you can find.  I suggest when you purchase the corn that you pull back the husks and check the ears of corn at the top of the cob.  Make sure they are all nice and plump, and that there aren't any bugs, or bad spots.  You can then press your thumbnail into one of the ears of corn, and if you see a nice milky whey that comes out of the corn, this is the ear of corn you should buy.  The milky whey means it is healthy and ready for you to enjoy. 

Roasted Corn on the Cob 

Yield: 8 servings

1/2 cup butter softened 

1 teaspoon seasoned salt 

1/2 teaspoon lime zest 

1/2 teaspoon black pepper 

Directions:

Cream together the butter, seasoned salt, lime zest, and black pepper until it is light and fluffy.  Keep butter at room temperature to allow the flavors to marry together.  

2. Turn back husks of corn, and remove silks with a stiff brush.  Do not remove husks.  Soak the corn in water for about 1 hour.  

3. After an hour has lapsed, place an ear of corn on a sheet of foil, pull back the husks.  Brush about 1 tablespoon of butter on the ears of corn.  Lay the husks back into position.  Wrap corn securely with foil.  

4. Roast the ears of corn directly on hot coats; turn frequently till corn is tender, this should take about 12 to 15 minutes.  If you have a grill that has an elevated rack, roast corn according to the manufacturer's directions.  

You don't have to stop there, you can season the butter anyway you like.  Sometimes I like to season the butter with chopped fresh cilantro, and chili powder.  I have also used rosemary, and thyme in the seasoned butter as well.  The possibilities are endless.  At my house, I can't start up the grill without grabbing some fresh corn the cob first! 

If you enjoyed this recipe, be sure to come to Copykat Recipes for more great ideas.

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