Roasted Corn with Chipotle Butter and Cilantro-Lime Bread Crumbs

A fun twist on a Mexican street food favorite! Slather ears of corn with chipotle butter before topping them with toasted panko bread crumbs combined with fresh cilantro and lime zest.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Heat oven to 400°F. Place corn on large rimmed baking sheet; bake 30 to 35 minutes or until corn is tender.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the butter over medium heat until melted. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; mix with cilantro and lime zest.
  • In small bowl, stir remaining 4 tablespoons softened butter with chipotle and salt.
  • Carefully peel back husk of corn; remove corn silk. Brush with butter mixture; sprinkle bread crumb mixture on top.

  • 4 ears fresh corn, with husk
  • 5 tablespoons butter, softened
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 teaspoons grated lime zest
  • 1 to 2 tablespoons chopped chipotle chiles in adobo sauce
  • 1/4 teaspoon salt

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