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.
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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!
How Many Calories per Serving?
This recipe is only 178 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic-Herb Butter Roasted Corn
- 3 tablespoons melted salted butter
- 1 teaspoon chopped parsley leaves
- 1 clove garlic (finely minced)
- 1 tablespoon honey
- 3 ears corn (cut into 2-inch (5 cm) pieces)
- Paprika (optional)
- Prepare the garlic-herb butter mixture by combining the butter, parsley, garlic and honey. Stir to combine well.
- Bring a pot of water to boil. Cook the corn, about 5 minutes. Drained. Brush the butter mixture generously on each corn, then finish off by "roasting" them on a cast-iron grill pan on high heat, for about 5 minutes, or until the surface is slightly charred.
- You can also roast it in the oven at 400°F (207°F) for about 10-15 minutes or until the surface turns slightly charred.
- Drizzle some paprika on the corn, if using, and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My friend is farmer and she give me corns she just harvest. Then I use it to try this recipe, its flavor is so good, coz corns still keep its natural sweet.
What does it mean by 1 paprika? What measurement do I use?
The recipe says paprika, optional, so you can skip it.
Just made this and it is soooo good and simple to make!
Thanks for sharing the recipe.
Did you use fresh corn or frozen corn on the cob.
one of my favourite dish of mine ..yummy.! gud work .!
All comes together in this one, sweet, savoury and spicy. Corn hasn’t yet majestically exploded in a multitude of flavour until I tried tossing these guys up.
John – thanks for the sweet comment. I am so glad you love this garlic-herb butter roasted corn. :)
Hello Bee! This is my first at your site and I absolutely LOVE it! Your pictures are insane, I can tell I am going to spend a lot of time here. The food is making me hungry!!
Have a great day, thanks for the great recipe inspiration!