Ingredients

• 4 ears of corn; husked 

• 2 tbsp olive oil

• 2 tsp salt

• 2 tsp ground pepper

• 2 tsp dried oregano 

• 2 tsp red pepper flakes

• 2 tsp onion powder

• 1 tsp paprika 

• For the chili butter:

  • 1 tbsp olive oil 

  • 1 fresno chili; minced

  • 1 red thai chilis; minced

  • 2 cloves garlic; minced

  • 1 scallion; chopped 

  • 1 tsp dried oregano

  • ½ cup salted butter; softened

Instructions

1. Preheat the oven to 400 degrees F. 

2. Start the butter by heating the olive oil in a skillet over medium heat. Add the chilis, garlic, scallion, and dried oregano. Cook for 5 minutes, stirring occasionally. 

3. Remove the ingredients from the pan and place in a small bowl. Cool at room temperature for 25 minutes. Add the softened butter and stir to combine. 

4. In a small bowl, whisk together the olive oil, salt, pepper, oregano, red pepper flakes, onion powder, and paprika. 

5. Use a brush to completely coat the corn with the seasoned olive oil. Make sure the corn is fully coated and add to a large cast iron skillet. Pour any leftover oil over the corn. 

6. Bake the corn for 15 minutes then flip to the other side, baking for another 15 minutes until golden brown. 

7. Spread your desired amount of butter over top.