Oven-roasted corn on the cob with herb and chilli butter
Corn cob prepared this way is tender, naturally sweet, aromatic and addictive.
Appetizer, Side Dish
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heaped tablespoons butter
1 stick / 4 oz / 115g
or more, to taste
a small handful grated Parmesan cheese
optional, not necessary
lemon / lime quarters
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
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.
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.