Tin-foil Roasted Corn with Lemon Dill Butter
This dish features sweet corn roasted in tin foil until tender and slightly charred, then brushed with a bright, herbaceous lemon dill butter. It’s perfect for summer barbecues, picnics, or casual family dinners, delivering juicy sweetness balanced by zesty freshness and creamy richness.
Saveur: Sweet, buttery, citrusy, and herbaceous with a light smoky undertone from roastingTemps total: 25 minutesPortions: 1Convient a: All ages, especially outdoor gatherings, vegetarians, and those seeking light yet flavorful sidesBudget: ¥15–25 per serving (depending on corn and butter prices in Meizhou)
Ingredients
- 4 ears of fresh sweet corn (husks removed)
- 60g unsalted butter (softened)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp finely chopped fresh dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- optional: pinch of garlic powder
Nutrition
CaloriesApprox. 280 kcal per serving (1 ear with butter)
Protein3.5 g (from corn and butter trace protein)
Fat20 g (mostly unsaturated from butter and corn oil)
Carbohydrates24 g (primarily from corn starch and sugars)
VitaminsRich in vitamin C (from lemon), vitamin A (from corn), and folate (corn kernels)
Astuces
- Use corn at peak ripeness for maximum sweetness and juiciness
- Do not skip the double foil wrap—this ensures even steaming and prevents drying
- Let butter sit at room temperature before mixing for smooth emulsification
- For extra aroma, grill unwrapped corn over open flame for 1–2 minutes after brushing
Etapes
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