Oven Corn
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 cobs with leaves
- 6 teaspoons oil
- 200 g butter
- 75 g herbs, fresh, your choice
- Lemon zest
- 1 tablespoon paprika powder, noble sweet, noble sweet
- 2 tablespoon tomato ketchup
- salt
Print Recipe
Pin Recipe Instructions
- Carefully pull down the corncob leaves, but do not remove them. Remove fibers. Brush the piston with oil, pull the leaves up again and tie them tight. Cook in a hot oven at 180 - 200 ° C top / bottom heat until the leaves are almost charred. Loosen the piston from the leaves.
- Mix half of the butter with the chopped herbs, a little grated lemon zest and salt to make herb butter.
- Mix the other half of the butter with paprika powder, ketchup and salt to make tomato butter.
- Put butter on the corn.
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