Baked Corn With Curry Coconut Butter

1. 1

   Preheat toaster oven to 350u00b0F.

2. 2

   Wash and dry the outside of the husks. Slice off any silks extending beyond the front of the husks.

3. 3

   Place corn on your toaster oven baking rack and bake for 30-35 minutes. (Make sure the corn ears are not touching any of the walls of your toaster oven.)

4. 4

   Prepare the curry coconut butter (recipe below) while the corn bakes. After 30 minutes, give the corn a little squeeze in the middle; it should give a tiny bit when it's ready. Allow corn to cool a few minutes and then remove the husks and silks. Serve with curry coconut butter and lime wedges.

5. 5

   For the curry coconut butter:

6. 6

   In a small bowl, whisk together coconut oil and curry powder until curry powder is dissolved. Whisk in 1 tablespoon coconut butter and add 1 teaspoon at a time more until desired thickness is achieved (I used 2 tablespoons coconut butter). Add lime peel and cilantro and stir until well combined. Taste butter and add salt and pepper to season as desired.

* Per serving · 4 servings · Values may vary.