Inspired by the legendary Nina Compton, this spiced butter isn’t just for corn — try it spread over toast, melted onto grilled meats, or brushed on fish. Honestly, it works with just about anything.
This corn is so bold and flavorful it can hold its own as an entrée, not just a side. The ears are brushed with a spiced jerk butter, roasted until tender, and finished with a squeeze of lime. While they pair beautifully with grilled jerk chicken, they’re just as satisfying on their own. Optional toppings like creamy mayo, crunchy breadcrumbs, and fresh herbs add layers of texture and flavor, but even simply dressed with butter and lime, this corn is irresistible.
Ingredients
6–8 ears of corn
Lime wedges, for serving
Optional toppings: mayonnaise, toasted breadcrumbs, scallions, chives, cayenne
Jerk Butter
1 Tbsp roasted garlic, finely chopped
2–3 tsp cayenne pepper
2 tsp each: onion powder, dried thyme, salt, sugar
1 tsp each: ground allspice, cumin, paprika
½ tsp each: black pepper, ground nutmeg, red pepper flakes
¼ tsp ground cinnamon
½ lb unsalted butter, softened
Instructions
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Add the corn and cook for 3 minutes until slightly softened. Drain and set aside.
In a small bowl, combine the softened butter with garlic and all the spices, mixing until well blended.
Slather the jerk butter generously over the ears of corn. Wrap each ear in foil and place on a baking sheet. Roast for 8 minutes, until the corn is tender and the butter is fragrant.
Unwrap the corn and brush with any remaining melted jerk butter. Serve hot, with lime wedges on the side. Add optional toppings if desired.