Roasted Corn with Lime Butter
Active Time: 10 mins
Total Time: 20 mins
Serves 4 to 6
- Rectangular or Square Mold
- Perforated Baking Sheet
- Mini whisk
FRENCH PANTRY
- Sel Gris Salt
- Lime Oil
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Ingredients
- 4 Ears of fresh Corn
Lime Paste Ingredients
- 3-4 fresh limes
- 1 to 2 tablespoons of honey
- 1 pinch of salt
- 1 to 2 tablespoons of EVOO, Lime oil, or water
Add in for corn:
- 1/2 cup butter (softened)
Instructions:
Zest Limes
Add the juice of 2 Limes, Honey, and salt to Eco-Chop and blend to emulsify.
Instructions
- Preheat oven to 400°F.
- Mix butter and olive oil with lime paste.
- Brush corn with lime butter.
- Roast or grill for 15–20 minutes.
- Sprinkle with Sel Gris salt and garnish.
Lime Paste:
- Prepare the Limes
- Wash the limes thoroughly.
- Zest the limes using a mini zester (only the green part, avoiding the white pith).
- Cut the limes in half and juice them, removing any seeds.
- Blend
- In the Eco-chop, combine the lime juice, zest, sugar or honey, and salt.
- Blend until smooth. If the mixture is too thick, you can add olive oil, Lime oil, or a small amount of water to achieve your desired consistency.
- Taste, adjust & store
Taste the lime paste and adjust sweetness or seasoning as needed. Transfer the lime paste to a clean, air-tight container. It can be stored in the refrigerator for up to a week. For more extended storage, consider freezing in ice cube trays for easy use later.
BONTIP: Use the lime paste in dressings, marinades, sauces, or anywhere you want a burst of lime flavor!
Enjoy cooking and baking from our bon COOK kitchen to yours!
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