Baked Corn with Curry Coconut Butter

Preheat toaster oven to 350ºF.

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

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.)

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.

For the curry coconut butter:
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.