I love love sweetcorn, from corn on the cob, smothered in butter or from the frozen section in the store. If it has sweetcorn in the name, then you can bet your last dollar that it will be in my shopping trolley.
Without sounding biased, but when I have time on my hands, I only make cheese and sweetcorn samosas, I make it so often, that I have the recipe memorized.
Growing up, corn on the cob, was the food item that was given to you, when you had a loose tooth that needed some help falling out, now it has become the midnight snack that I defrost in the microwave and mix in with a blob of butter.
I have come across a few different recipes on how to make corn on the cob and so far, it is safe to say that I have tried them all and they have been a hit with the family. My mother who loves sweetcorn more than me, gets super excited when she knows that there is going to be a new corn on the cob recipe that will be making its debut on the table.
So when I came across this recipe, I was really eager to give it a go. However I was a bit daunted that the mielies weren’t boiled for a few minutes before being baked. I was willing to give it a try, what could go wrong? And even if it did, nothing melted cheese over the top couldn’t fix.
The recipe itself was super easy to follow, it didn’t require any continuous mixing of ingredients and the only washing up afterwards was the cutting up board and the knife, which in my books is a winning recipe.
With day zero loaming over our heads, I get super excited when a recipe can be made in one dish and when there is not a lot of washing up to do.
I adapted the recipe slightly by drizzling over sriracha mayo over each cob.
Delicious even if I say so myself and who needs to boil mielies anymore when you can just stick them straight from package into the oven and in an hour a delicious easy meal has been created.
My parents loved it, they simple loved it, that was until my mother confused a chilli piece for garnish and then she didn’t want to go near anything green again, nothing a few cups of tea and my constant asking if she still loved me and was I still her favourite child, that couldn’t fix.
- 8 x corn on the cobs, cleaned and husks removed.
- ½ x block butter.
- 1 x tbsp. chopped parsley.
- 3 x green chillies, finely chopped.
- Salt and pepper to season.
- Grated paremesan cheese and sriracha mayo to garnish.
- Place the cleaned corn on the cobs, in a baking tray lined with foil.
- Spread the butter evenly over the top of each cob.
- Pop into a preheated and bake at 180 degrees for about 30 minutes on until the corn starts to turn lightly brown on the edges.
- Remove from the oven and sprinkle over the chopped parsley and chillies, before popping back into the oven for another 10 minutes.
- Remove from the oven, season generously and finish off with the garnish toppings before serving.