Preheat the oven to 375°F

When oven is to temperature, place the corn in – as is right on the rack – and roast for 1 hour

Meanwhile, dice onion and peppers. In a large skillet, melt the butter over medium heat and then add the onion and pepper mixture. Cook, stirring often, until the onions are just translucent – about 4 minutes. Remove from heat and set the skillet aside.

When the corn is done, remove it from the oven and let it stand for about 10 minutes to cool down. Then shuck the corn, removing all the silk. Using a sharp knife, cut the kernels from each ear of corn. Turn the skillet with the pepper and onion mixture back up on medium and add the corn, salt, and pepper. Cook until completely warmed through, remove from heat, add the lime juice and cilantro, and stir. Check for seasoning and serve in a bowl.

This is great served as a side or even IN any form of taco!