Buttery baked sweet corn roasted in the oven until tender. Easy and delicious – this will make a great BBQ side dish.
I love food that transports me back to holidays. I first tried this corn in Cyprus last summer and I’ve been hooked on it ever since. I remember seeing street vendors selling corn and one evening I couldn’t wait any longer and I decided to try some out for myself because it seemed so popular with the locals.
The experience of watching the corn be prepared was not like any way I’d seen it done before. I watched as the man removed the cooked corn from a large pot of water then he started to charr it on a grill. The next step is what left me completely puzzled, the man started to use a hairdryer! Presumably this is used to help speed up the cooking process and make the corn crisp?
So after all that malarkey I finally got a chance to try it and it was love at first bite. I adored the sweet and salty flavour and the caramelised butter. We enjoyed it so much that every time we headed to the supermarket to get groceries I would pick up some sweet corn and recreate the corn I had from the street vendor. Even my sister who used to dislike corn now can’t get enough of it, that’s why I knew this recipe was a winner and one I wanted to share in time for the summer.
To prepare it take each corn and place in a piece of aluminium foil, season generously with salt and pepper and then top with a tablespoon of butter. Wrap it all up and then bake for 20 minutes in the foil, then uncover and cook for a further 5-10 minutes until it’s starting to colour slightly.
My corn recipe is a much easier and simpler version of the original. It doesn’t require much effort to make and the oven does all of the work, which means you can spend more time outside enjoying the weather rather than being stuck inside a hot kitchen. If you want you can cook it on the barbecue, it will be equally as delicious.
This corn makes a great side dish for the upcoming BBQ season. It goes brilliantly with burgers, chicken and ribs. I love this simple and inexpensive recipe and so will you – you’ll be making it all summer long! 🙂
4 sweetcorn or 8 cobettes
4 tablespoons butter
Salt and black pepper, to taste
- Preheat oven to 200°C / 180 Fan / 400°F / Gas Mark 6.
- Line a baking dish with aluminium foil and evenly spread out the corn. Top with butter and season well with salt and black pepper. Cover and seal the corn in the foil, then roast for 20 minutes. Uncover the corn and continue to cook for a further 5-10 minutes until the corn is lightly coloured and the butter is starting to caramelise.
- Before serving brush corn with excess melted butter. Serve immediately. The corn is delicious served both hot or cold.
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This blog post is in conjunction with a project FourWalls have set-up to celebrate National BBQ Week.