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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
There’s something about corn and warm days that’s just right. You can’t talk about summer without talking about corn on the cob that’s slicked with butter and sprinkled with salt. It’s possibly the most enjoyable way to eat this marvellous yellow treat. I think we can all agree that corn and summer make the perfect couple.
This dish puts a spicy spin on the classic buttered corn on the cob. The ears are roasted in the oven with butter and garlic, then sprinkled with cilantro, chilies and feta that melts all over the sweet, blackened kernels. This delish side dish is salty, buttery and garlicky at the same time with a bit of a spicy kick. Love it? Me too! Best part? It comes together in about 30 minutes and you only need one baking sheet.
Not a fan of feta cheese? No problem. You can substitute other cheeses for the feta, and play around with different kinds of chilies. —Anna Chwistek | Serving Dumplings
Ingredients
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4
ear corns
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100 grams
(1/2 cup) butter, melted
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2
garlic cloves, grated
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1/2 teaspoon
smoked paprika
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salt + black pepper
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50 grams
(1¾ oz) feta, crumbled
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peppers
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1 tablespoon
chopped cilantro
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1
lemon, cut into slices
Directions
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Preheat the oven to 230°C (450°F).
Line ears of corn on a baking sheet, pour the melted butter, add garlic and sprinkle with smoked paprika, salt and pepper. Roast for 20-25 minutes, turning halfway through.
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Remove from the oven, top with crumbled feta, cilantro and chilies. Sprinkle with extra flaky salt and pepper. Serve with lemon slices. Have fun!
TIP: You can grill the corn on your barbecue or boil in salted water, then top with garlic butter, feta, cilantro and peppers.
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