Oven-roasted corn on the cob with herb and chilli butter
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
285 kcal
-
Cuisine
American, International
Oven-roasted corn on the cob with herb and chilli butter
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 6 ears corn
- 6 heaped tablespoons butter 1 stick / 4 oz / 115g
- 1 teaspoon chili flakes or more, to taste
- 1 teaspoon garlic powder
- 4 tablespoons chopped parsley
- 1 teaspoon salt
- a small handful grated Parmesan cheese optional, not necessary
- lemon / lime quarters to serve
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Instructions
- Preheat the oven to 200°C / 400°F / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Wash and pat dry the corn ears (remove the external husk).
- Mix the butter with chili flakes, garlic, chopped parsley, and salt together. Spread the butter mixture over each corn (from all sides), making sure to rub it thoroughly.
- Place the corn ears in a casserole dish, sprinkle with grated Parmesan cheese (optional, it will be also very good without the cheese). Cover the dish with aluminum foil.
- Bake for about 45 minutes or until tender.
- Before serving, check if the corn is salty enough (especially if you haven’t used the parmesan cheese, which is already salty).
- Serve the corn with the butter from the botton of the dish, sprinkle with lemon / lime juice.
- Enjoy!
Notes
- Calories count = 1 corn on the cob.
- You can use less butter if you wish.
- This roasted corn on the cob tastes best warm, just after baking.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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