If you think that grilled corn is good you are going to love roasted corn.

We tend to grill corn – it is a great veggie to grill while entertaining, barbecuing or just for your family or yourself.

Roasted corn however, is the best way to enjoy it in my opinion. Roasted veggies overall are amazing – roasting the veggies concentrates the flavor, enhances the sweetness, and if you let it char a little is out of this world.

The best part is that it gives the stove a rest and there is very little cleanup afterwards! You don’t particularly need a recipe, just a splash of olive oil, a pinch of salt and pepper and voila!

Roasted Corn on the cob is even better. You just grab your corn and place it in the oven. Thirty minutes later is done. Yes, just like that! You don’t need to add anything or remove the husks.

Once the corn is cooked, just pulled the husks and add your favorite toppings.

You must know already that I love roasted red peppers. So I decided to make roasted red pepper butter with just a hint of garlic, chives and a drizzle of extra virgin olive oil. It takes no time to make and gives the corn a flavor and color that is unique. Just place all ingredients in the food processor while the corn is roasting in the oven.

You may add a little lemon to the butter if you like. I didn’t this time because we were going to have some cotija cheese, cilantro and limes with the corn.

It took me while to find the cotija cheese in St Pete – I frankly don’t know what is going on. I can’t seem to find all things in just one place. Luckily, they opened a new market close to my house and I was able to find it. If you can’t find it you can replace it with some white queso fresco.

I am not too happy with these photos. Today is the last day I have to take photos and it is raining. Here in Florida it rains and then two minutes later the sun is so bright it can blind you. Anyway, the weather was not cooperating at all.

I will have surgery in my arm tomorrow, nothing major but I won’t be able to move my arm while I recover. So I am not sure when I will be able to start cooking and shooting photos again or even post – I hope you guys understand.

I think this is one of the shortest recipes I have ever posted, but sometimes great things come in simple, short packages!!

Roasted Corn on the Cob with Roasted Red Peppers Butter

Serves 4

Ingredients

4 corns on the cob

Butter

1 stick of butter (6 tbs) at room temperature

1/3 of cup of roasted red peppers, diced

1 tsp of chives, chopped

1 small garlic clove (optional)

1 tsp of extra virgin olive oil

pinch of salt (if using unsalted butter) and black pepper

Toppings:

1/3 cup of cotija cheese, shredded

2 limes

Fresh cilantro (or parsley), chopped

Instructions

Preheat the oven to 350° Fahrenheit.

Cut off the silks hanging from the ends of the corn and give them a quick rinse with fresh water.

Place oven rack in the middle and place the corn husks on the rack in the oven for 30-40 minutes. You will know it is ready when you squeeze the corn and it gives a little.

Remove corn from the oven, pull the husks back and remove any remaining silk threads.

While the corn is roasting, place the butter, salt and pepper (if using unsalted butter), red peppers, chopped garlic and olive oil in the food processor. Process until smooth and add the chopped chives.

Spread the butter, the cheese, cilantro or parsley and a squeeze of lime.