This baked corn on the cob is super easy to make and simply delicious. The corn itself gets juicy after baking and is paired with soft and smooth plant based butter, zingy lime zest and a bit of heat from the chilli flakes. The flavour combinations are simple, but work incredibly well together.
This baked corn is a great dish to make in the summer. While baked corn is the little lesser known sibling of the grilled corn, it’s definitely worth a try. You can serve the corn as part of a bigger spread together with an array of salads or enjoy them as a delicious snack.
As I have mentioned in a few other recipe posts, the quality of your ingredients make a massive difference to the taste of your finished dish. This is especially true if there are very little ingredients in a recipe. If you can, choose a fresh corn that feels firm and has plump yellow kernels. Personally, I find that a lot of independent green grocers and farmers markets have much better produce than the large scale supermarkets.
If you’re looking for more tasty summer dishes, make sure to also check out these recipes:
I hope enjoy this baked corn on the cob. Please let me know how you go in the comment and don’t forget to tag me @nothangryanmore in your creations on Instagram. I love seeing them!
Baked Corn on the Cob with Chilli and Lime
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- 2 corn cobs
- 10 g plant based butter
- 1/4 tsp chilli flakes
- 1/2 tsp lime zest
- 5 g plant based butter
- Preheat the oven to 180°C fan.
- Remove the corn husk and cut the corn in halves.
- Rub the plant based butter around the corn and place the corn onto a baking sheet lined with baking paper.
- Bake the corn for 40 minutes, turning it half way through.
- Once baked, add a small knob of plant based butter and sprinkle chilli flakes and lime zest on top of the corn.