Delicious and super easy corn on the cob with chilli butter! This is a foolproof method for a great snack or a side dish that is always a winner with a crowd!
Just like that, summer is coming to an end, and fall is approaching with a big steps... Soon enough, that well known smell of leafiness and chill in the air will be here! School starts again, and it's time to get those long sleeved cardigans out from the bottom of your wardrobe.
With all the late summer/ early fall produce available in September, sweetcorn is one of my absolute favourites. It can be quite messy and sticky when eating it, but who cares, when it tastes so good, right? It is also super simple to make, and we all know that no BBQ is ever complete without buttered corn on the cob.
How do I make corn on the cob?
There are many different methods and ways to prepare your sweetcorn, and two of my most favourite ones are simply roasting, or barbecuing it. But you can also grill, boil or steam the corn cobs, whichever method you will choose, it will still taste delicious.
In today's recipe, I've chosen to oven-roast it. The most common question when roasting corn on the cob is 'should I remove the husks or leave them?' The answer- both ways are just fine. If you are leaving the husks on, just make sure to give them a quick wash and trim any silk sticking out of the ends of the husk. If you decide to remove the husk before cooking it, simply wrap your corn in some aluminium foil, which will stop it from going too dry in the oven or BBQ.
As today's recipe requires spreading a thin layer of chilli butter prior to roasting it, I would recommend removing the husk and silk before (then wrapping it in foil). However, you can just skip that step and go straight into roasting, then just butter it all at the end. I have found that adding that thin layer of butter before cooking it makes it just extra flavoursome, and super juicy.
Corn on the cob is as tasty as it is easy!
Once baked, you simply pile them all together and serve with remaining chilli-infused butter, allowing everyone to butter their own. No fuss, simple and honest food, which always wins a crowd. They can be served as a side dish to your main, or as a simple snack, perfect for movie watching munchies!
I hope that you've enjoyed reading today's (super quick) post and the recipe (OK, maybe calling it a 'recipe' is a bit much in this case)/ method for corn on the cob with chilli butter. If so, feel free to leave me a comment below! If you're tried making this recipe, you can also leave me a star rating!
Corn on the cob with chilli butter
- 3 large corn cobs
- 50 g butter (softened)
- 2 tablespoon dried chilli flakes (you can also use harissa instead)
- Pre-heat the oven to 200C (180 fan). Remove the husk and silk from your corn.
- Mash together the butter and chilli flakes until smooth. Using a pastry brush, brush a thin layer of the chilli butter onto each corn cob.
- Wrap each corn cob in aluminium foil and bake for about 35 minutes, until tender. Remove from the oven and serve, allowing everyone to butter their own.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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