A super delicious and simple to make baked corn on the cob recipe. It's juicy, sweet and tender, served with a super tasty curry coconut butter and lime wedges. A fantastic summer side dish!
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Preheat toaster oven to 350 F/180 C.
Wash and dry the outside of the husks. Slice off any silks (thin hairs) extending beyond the front of the husks. If your corn doesn’t have husks on them wrap the corn cobs tightly in foil.
Place corn on your toaster oven baking rack and bake for 30 to 35 minutes. (Make sure the corn ears are not touching any of the walls of your toaster oven)
Prepare the Curry Coconut Butter while the corn bakes: In a small bowl whisk together the coconut oil and curry powder until the curry powder is dissolved. Whisk in 1 tablespoon of the coconut butter and add more a teaspoon at a time until desired thickness is achieved. Add lime peel and cilantro and stir until well combined. Taste butter and add salt and pepper to season as desired.
After 30 minutes give the corn a little squeeze in the middle it should give a tiny bit when it’s ready.
Allow corn to cool a few minutes. Remove the husks by pulling straight back. The silks will attach to the husk and come right off the corn kernels.
Serve with curry coconut butter and lime wedges or use your favorite corn on the cob toppings.
Notes
Store leftover curry coconut butter in a covered container in the fridge for up to one week. Set on the counter at least 30 minutes before using to allow it to come to room temperature.
By VeggieSouls
