Even before we lived here, we knew the corn grown in the Fraser Valley was the best.
Maan Farms had a special on corn that was unheard of in these parts-$5/dozen, so John and took a drive to Abbotsford for some and brought home 24 cobs to share with friends and our neighbor. Corn for everyone! What can I say? We know a good deal when we see it.
With some baked beans in the fridge ready to be warmed up for supper, chili lime corn seemed to be just the thing to serve alongside. The best part is, you can just toss the corn (husks and all) into the oven to roast alongside whatever else you have going. It's perfect. This recipe isn't really a recipe-more like a guideline to making some really tasty topped corn for yourself! Basically just slather it all with melted butter, then shower it with toppings and serve.
Or you can just tackle one like I did, cave-woman style, right over my kitchen sink.
1 lime, zested
2 tbsp (more or less) freshly grated Parmesan cheese
fresh cracked pepper
1 tbsp salted butter
1/2 tsp chili powder
6 cobs of corn
Pre-heat your oven to 350 F. Toss the corn, still in the husks, into the oven and let it roast for about 30-35 minutes, until tender.
Remove the corn from the oven and allow it cool enough so you can handle it. Strip the husks off, and then brush them all over with melted butter. Place the buttered corn on a platter and shower with pepper, chili powder, lime zest, Parmesan cheese, and then cut the lime in half and squeeze the juice over top. Make sure to get some of each of the toppings on each cob of corn.