If you are a lover of corn on the cob then you have to try this. I had always thought corn was just perfect as it was and so would only ever cook it on its own, however once you try it this way I don’t think you will ever go back. I had to slow down when I was eating it as I was becoming quite sad that it was going to end. One thing I will suggest is that you eat this with a crusty bread roll on the side, as the butter it so good that you will need something to mop it up with. I have to say I used my finger for this but bread would have been much more suitable (and satisfying)!
– 2 corn on the cob
– 50g salted butter
– 1 large clove garlic – crushed
– Pinch chilli flakes
– Salt and pepper
– Parmesan cheese to serve
Pre heat the oven to 180’C
Place the corn directly onto the oven shelf and bake for 25-30 minutes
Heat the butter in a frying pan and fry the garlic and the chilli for 2-3 minutes.
Add the corn to the frying pan and coat them in the butter mix.
Give it a good twist of salt and pepper, plate up the corn and drizzle the remaining butter over it.
Top with finely grated parmesan and enjoy.