Baked Corn With Chili Butter

I’m midwestern-raised. I love corn. I don’t do phony shots of corn with the husks still on – I can de-huskify a cob in five seconds flat, and find them quite annoying. What you will see, is my corn on my plate right before I dive into it… nose first.

4 ears of corn

1 tsp chili powder

3 tbsp butter

1/2 tsp cilantro

Preheat your oven to 400 degrees. Grab your butter, and toss half of your chili powder and all of your cilantro on top. With a butterknife, blend it all in together. It’s ok if it’s not perfect. It’s food. It doesn’t need to be. It’s all going to the same place, right?

Grab some aluminum foil. Wrap your corn up, smear butter on top of each ear, shake the last of your chili powder over your butter and wrap ’em up tightly. Toss ’em in the oven for about 15mins (or until tender to your liking.)

It’s just that easy!