Garlic Butter Roasted Corn
The Ultimate Side Dish & Pub-Style Snack
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Super-sweet corn in early summer,
Chewy waxy corn in peak summer—
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When corn is in season, buying a whole box
usually means shucking the husks and shoving the rest straight into the freezer.
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After boiling or steaming it once or twice,
you’re stuck wondering how else to cook it before it goes bad and ends up in the trash.
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Maybe you throw it into pot rice, or whip up a coleslaw for a fresh salad…
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Even so, you’re probably still wondering
what to do with that mountain of corn left in your fridge and freezer.
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If so, let me introduce an addictive crowd-pleaser
that will have everyone reaching for another spoon:
Garlic Butter Roasted Corn 🌽
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It’s perfect alongside pasta, pairs wonderfully with rice bowls or traditional Korean meals,
and makes an incredible snack to go with drinks.
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This popular staple from college bar menus
and Japanese Izakayas can easily be made right at home 🙂
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Garlic Butter Roasted Corn | Corn Recipe | Side Dish | Drink Snack
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Ingredients
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1 Ear of Corn
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5 Whole Garlic Cloves
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1 Knob of Butter (~15g)
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(Optional) 1 tsp Muscovado (or Raw Sugar), 1 tsp Salt, Mozzarella Cheese
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Instructions
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Pre-cook the Corn: Boil the corn in enough water to cover it, along with 1 tsp of salt, for 20 minutes. Turn off the heat and let it steam covered for 5 minutes.
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Remove the Kernels: Let the corn cool slightly, then use a fork or knife to strip the kernels from the cob.
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Prep the Garlic: Chop the garlic into pieces roughly the same size as the corn kernels.
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Bake: Transfer the corn and garlic to a dish, top with butter, and bake in the oven at 170°C (340°F) for 15–20 minutes.
(Feel free to add salt, muscovado sugar, or mozzarella cheese to taste!)
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Trust me, everyone will need their own personal plate for this one 🙂
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A choice for a better today than yesterday,
choixensemble.com
