Baked corn with butter

Young corn is usually cooked in a way familiar to everyone, by boiling in salted water. However, baked corn with butter turns out to be much tastier and more interesting. Thanks to the butter, garlic, and spices, it becomes very fragrant and juicy.

5 from 2 votes

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Cook Time 50

Total Time 50

Course Appetizer

Cuisine American

Servings people

Calories 75 kcal

Equipment

1 mix bowl
1 baking sheet
1 teaspoon
1 foil

Ingredients

5 pcs corn
50 g butter optionally olive oil
6 g garlic
1 pinch pepper ground black
¼ tsp paprika smoked
¼ tsp Herbes de Provence
1 pinch salt
for garnish parsley

Instructions

Prepare the necessary ingredients.
Mix soft butter (room temperature) with chopped fresh parsley.
50 g butter, for garnish parsley
Add a clove of garlic, minced with a knife or passed through a press, salt, as well as spices — smoked paprika, ground black pepper, Italian herbs. Mix thoroughly.
6 g garlic, 1 pinch pepper, ¼ tsp paprika, 1 pinch salt, ¼ tsp Herbes de Provence
Generously rub the corn cobs on all sides with the resulting mixture. This can be done with hands or using a silicone brush.
5 pcs corn
Wrap each corn cob tightly in foil.
Send the corn to the oven preheated to 200°C. Bake at the middle level using the ‘top-bottom’ mode for 40 minutes. If desired, after baking, you can unfold the corn wrap and send it back to the oven for another 5 minutes. This way the tops of the cobs will brown very appetizingly. After that, serve the hot corn as a separate dish. Bon appétit!

Nutrition

Calories: 75kcalCarbohydrates: 1gProtein: 0.2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 144mgPotassium: 13mgFiber: 0.1gSugar: 0.1gVitamin A: 278IUVitamin C: 0.4mgCalcium: 7mgIron: 0.1mg

Keyword party recipe, super bowl