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5.0 from 3 votes

Oven-roasted corn on the cob with herb and chilli butter

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 285 kcal
Course: Side Dish , Appetizer
Cuisine: American , International

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

Instructions

    Cup of Yum
  1. 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).
  2. Wash and pat dry the corn ears (remove the external husk).
  3. 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.
  4. 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.
  5. Bake for about 45 minutes or until tender.
  6. Before serving, check if the corn is salty enough (especially if you haven’t used the parmesan cheese, which is already salty).
  7. Serve the corn with the butter from the botton of the dish, sprinkle with lemon / lime juice.
  8. 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

Calories 285kcal (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.