Roasted Corn with Lemon Curry Butter
This Roasted Corn with Lemon Curry Butter combines smoky, sweet grilled corn with a luscious, spiced butter infused with lemon and curry. Perfect for summer BBQs and gatherings!
Equipment
- Grill or grill pan
- Mixing bowl
- Basting brush
- Knife and zester
- Tongs
Ingredients
For the Corn:
- 4 ears fresh corn husked
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Curry Butter:
- 4 tablespoons unsalted butter softened
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon chili flakes optional
- 1 tablespoon fresh cilantro chopped (for garnish)
Instructions
- Prepare the Corn
- Brush husked corn with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat.
- Make the Lemon Curry Butter
- In a small bowl, mix softened butter with curry powder, cumin, lemon zest, lemon juice, honey, and chili flakes.
- Stir until smooth and let sit for 5 minutes to meld flavors.
- Grill the Corn
- Place the corn on the grill, turning every 2–3 minutes until evenly charred and cooked through (about 10–12 minutes).
- Coat with Lemon Curry Butter
- Immediately brush the hot corn with the lemon curry butter, allowing it to melt into the kernels.
- Garnish with fresh cilantro and serve immediately.
Notes
Use fresh corn for the best flavor and texture.
Let the butter sit for at least 5 minutes before using to enhance flavor.
Grill with the husk on first for extra smokiness, then char with the husk off.
Adjust spice levels by increasing or decreasing the chili flakes.
Enjoy this smoky, buttery, and zesty delight at your next gathering!