Calabrian Chili Butter Roasted Corn is the Italian style take on Mexican street corn. It packs some heat and a ton of flavor! I love the tangy spice that calabrian chili peppers bring, it’s a heat that makes you crave each bite.
We’re getting to the end of Summer and I’m sneaking in the last little bit of late Summer produce. This is the perfect side for those nights that are cooling off and you can start up your oven for a quick dish.
I like to roast my corn in the oven with half the butter then serve with the other half smothered on with plenty of grated parmesan cheese chopped fresh parsley. It turns out so tasty.
Calabrian chili peppers are grown in Calabria, Italy, they range from 25,000 to 40,000 on the scoville scale so they have some moderate heat much like a serrano pepper. I like buying calabrian chili peppers packed in olive oil, my favorite brand that I can find frequently in the grocery store is DeLallo.
In this recipe, I like to cut my roasted corn in half before serving, you may do this before the cooking process, but I find it easier to cut corn when it’s soft. Just practice caution and use the leverage of your knife and keep your hands clear. Because they’re hot, I like to use a clean kitchen towel to handle the corn.
You can absolutely substitute hot cherry peppers or pepperoncini for calabrian chilies in this recipe. I love how these pepper blends are pickled or packed in oil, it gives so much more flavor than just a raw pepper.
Calabrian Chili Butter Roasted Corn
Ingredients
- 4 ears Sweet Yellow Corn, shucked and silk removed
- 1 stick {1/2 cup} Unsalted Butter, softened to room temperature
- 4-6 whole Calabrian Chilies, chopped
- 2 cloves Garlic, finely minced
- 1/2 teaspoon Sea Salt
- 1/4 cup Grated Parmesan Cheese
- Parsley, chopped for garnish
Directions
- Step 1 Preheat oven to 425 degrees F.
- Step 2 Mix together butter, chilies, garlic, and salt in a bowl until combined.
- Step 3 Spread 1 tablespoon of butter on each corn cob, save the remaining for after you roast the corn. Wrap each individually in aluminum foil. Place foil wrapped corn on a sheet pan. Roast in the preheated oven, 20-25 minutes, turning once halfway through cook time.
- Step 4 Remove corn to a cutting board, I like to cut each cob in half for serving, this is completely optional.
- Step 5 Place corn on a serving platter and spread remaining butter on hot corn, sprinkle on grated parmesan evenly and garnish with chopped parsley. Serve and enjoy!
Savor and Enjoy!
