Buttery baked corn

Prep: 5 mins Cook: 35 mins

Easy

Serves 4
The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat22g
  • saturates13g
  • carbs18g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.31g
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Ingredients

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • 1 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 corn on the cob

Method

  1. Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.

  2. Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

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Comments, questions and tips

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Comments (4)

bilyana nakova's picture

amazing!

ginajoll's picture
3.75

I tried it, but boiling fresh and tender cobs for 10 minutes results are better, and quicker.

chamsamalini's picture

Healthy and tempting corns

zetallgerman's picture
4

Yummy :-) We're all a bit impatient so just to make sure that the cobs are tender, I usually boil them for about 5-10min first... then wrap and put on the BBQ when you're ready. Delish.

Questions (0)

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Tips (1)

Kmicklewright's picture
5

I tried this with olive oil spread instead of butter and some chipotle salt (dried chipotle chillies, salt, pepper and garlic), it was really tasty and went well with a plain roasted chicken.