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

22 July 2018 (Last Updated: 18 May 2019)

This is definitely my favorite way to prepare fresh corn on the coboven-roasted corn on the cob is delicious on its own, but this herb and chili butter elevates it to another level! Try it, especially now, when fresh corn is in season, you will definitely love it. Corn cobs prepared this way are tender, naturally sweet, juicy, aromatic and addictive. Preparation literally takes a moment.

Oven-roasted corn on the cob with herb chili butter
a lemon is being juiced over oven-roasted corn on the cob with herb chili butter

How to serve oven-roasted corn on the cob:

Corn on the cob can be eaten as an appetizer – it’s perfect for a picnic or a grill party.

You can serve it as a side dish, for example with this soup – pumpkin ginger and orange soup, or with any other summer soup.

You can also cut off the kernels and use them to make other dishes, like a salad – for example this broccoli egg salad with corn and honey mustard dressing or chicken quesadillas or use as a taco topping.

How to cut corn off the cob:

Hold a cob vertically on a cutting board and using a sharp knife cut the kernels away from the cob in long downward strokes.

What to do with leftover corn cobs:

Don’t throw away the naked corn cobs – they can be used to prepare:

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

Corn cob prepared this way is tender, naturally sweet, aromatic and addictive.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 285kcal
Author Aleksandra

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
  • lemon / lime quarters to serve

Instructions

  • Preheat the oven to 190 °C / 375 °F / Gas Mark 5.
  • Wash and pat dry the corn ears (remove the external husk).
  • Mix butter with chili flakes, garlic, parsley and salt together. Spread the butter mixture over each corn (from all sides).
  • 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 loosely with aluminum foil.
  • Bake for about an hour 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.

Nutrition

Calories: 285kcal
Course Appetizer, Side Dish
Cuisine international
Keyword corn on the cob, herb chili butter recipe, oven-roasted corn on the cob

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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