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Roasted Corn

Last minute dinner plans can sometimes turn out better than you'd imagine.  That's exactly what happened last night.  Fish was on the menu, so I cooked some brown rice from the corner store and opened a jar of our Mango-Lime salsa to top our fish.  Jim brought candy corn and I could not have been happier.

 

We used to steam our corn and eat it with Troyer butter, which is great but after going to the Strawberry Festival we wanted that Roasted Corn taste again.  Here comes Ingrid Hoffman with a recipe for hot corn with chimichurri butter.  This recipe has transformed the way we eat corn.

 

I've adapted her recipe by cutting the kernels out, mixing the ingredients with the kernels and putting it all together under the broiler.   Make sure to add olive oil to the baking sheet.  I also added about a tablespoon of Troyer butter cut in small pieces and placed on top of the corn.  The result is a crunchy explosion of flavors: sweet, salty and savory.  If you want to add another layer of yumminess, add parmesan cheese and roast for a couple of minutes until the cheese melts.

What's your favorite way to eat corn?  Have you tried our Troyer products?

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