Quick Recipes Sides Summer Vegetarian

Roasted Corn with Cinnamon Honey Butter

Corn is starting to make it’s way into farmer’s markets and grocery stores, which means summer is really on the way.  Celebrate by sinking your teeth into roasted (or grilled) corn on the cob, which I recommend slathering with my Maple Mascarpone Spread, Cinnamon Honey Butter, or Chili Lime Sauce.

Roasted Corn on the Cob

4 ears corn, husks removed

Kosher salt

one of the following delicious spreads

Preheat oven to 400.  Place corn on a baking sheet coated with nonstick cooking spray and sprinkle with coarse salt.  Roast for 15- 20 minutes, shaking sheet a couple times during roasting to turn corn, until corn is tender and there are some brown spots.  Put one of the spreads below in the bottom of a baking dish and roll the hot corn around in it.  Serve when it’s cooled a little.

To Grill Corn on the Cob (instead of roasting): Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes rotating every 5 minutes. Let cool a little bit then unwrap the corn and brush with one of the spreads below.

Maple Mascarpone Spread

2 Tbsp Mascarpone Cheese

2 Tbsp Maple Syrup

Generous pinch of cinnamon

Generous pinch of salt

Let cheese come to room temperature, then mix all ingredients with a spatula until well-combined.  Follow instructions above for slathering on corn.

Cinnamon Honey Butter

2 Tbsp butter

2 Tbsp honey

1/4 tsp cinnamon

1/4 tsp salt

Let butter come to room temperature, then mix ingredients together with a spatula.

Chili Lime Sauce

Juice of one lime

10-ish dashes of hot sauce (I like Tapatio or Chipotle Tabasco)

1 Tbsp olive oil

1/2 tsp coarse salt

Whisk ingredients together in a small bowl, then follow instructions above to roll corn in the chili lime sauce.

Herb and Parmesan Rub

1/4 cup grated Parmesan cheese (use a good one here, not the green shaker)

1/4 cup finely chopped fresh herbs, like basil or Italian parsley

1 Tbsp olive oil

1/4 tsp salt

In a baking dish, mix the grated cheese, salt, and herbs.  Rub the olive oil on the corn with your fingers, then roll around in the cheese-herb mixture.  Enjoy!

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  • Sabrina Ruiz
    May 28, 2010 at 7:40 pm

    YUM!! We tried out the Cinnamon Honey Butter last night with the roasted corn and it was so good! And roasting the corn what a great idea! I can’t wait to try the Chili Lime Sauce with some grilled chicken tacos next week!

  • Kat
    August 24, 2010 at 6:28 pm

    Wow! I would never have thought to put cinnamon honey butter on corn, but it sounds delicious–I might have to try that tonight!

    Thanks for these recipes and your awesome blog. I just discovered it today, and am totally digging it!

  • Amelia
    August 25, 2010 at 8:42 am

    I’m so glad you like the blog! And let me know what you think of the corn!

  • shelley
    July 7, 2011 at 9:01 pm


  • Amelia
    July 8, 2011 at 8:42 am

    I know, this is killer 🙂

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