This week is Spring Break for my son’s school. What does it mean to me? It means that I have to cook at least 15 times from Monday to Friday: breakfast, lunch, and dinner and that’s not counting the afternoon snacks. While my 4-year son enjoys eating out at his favorite restaurants now, he actually prefers his mama to cook for him. If I ask him what he wants to eat, he would say “I wanted to eat your food, your food is yummy!” I don’t mind cooking for him, as long as he enjoys the food and finishes what’s on his plate.
This garlic-herb butter corn is one of the dishes I made for him as an afternoon snack. He loves corn and I would always boil them and he would be happy. I decided to try something fancy. I used garlic, butter, herb, honey and corn, and then lightly “roasted” the corn on a cast-iron grill pan. You can roast the corn in the oven but I cheated on the stove top. The recipe takes a sweet 15 minutes to make, and it looks (and tastes) like they came off the grill, with some light charred marks. To kick it up a notch, I drizzled some paprika on top of the corn before serving, AMAZING!
For the garlic-herb butter, I have made them into frozen compound butter that I can easily use on many dishes. You can click here to learn how to make garlic-herb butter from scratch. All you need is 3 tablespoons of it, slather and brush generously on the corn. Garlic herb butter has become my absolute favorite. I used it on bread, roasted potatoes, zucchini/squash, mushroom, and cheese bombs.
Anyway, this garlic-herb butter roasted corn recipe is a keeper, I will be sure to make it again and again!
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