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["Preheat oven to 350 degrees F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.", "Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.", "To grill
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Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.
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To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.", "Chile Butter:
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2 limes
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1/2 cup butter, softened
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2 teaspoons ground ancho chile pepper
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1 teaspoon ground chipotle chile pepper
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4 cloves garlic, minced
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Directions: Finely shred the peel from the limes and juice the limes. In a small bowl whisk together butter, and the lime peel and juice. Stir in ancho, chipotle and garlic. Transfer butter mixture to a serving bowl."]
