Grilled Corn

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INGREDIENTS:

  • 4 corn on the cob
  • Garlic butter soy sauce:
  • 15 grams butter
  • 1 teaspoon garlic, minced
  • 2 teaspoons soy sauce
  • Italian:
  • 1 tablespoon olive oil
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon garlic, minced
  • Pepper
  • 3 tablespoons tomato sauce
  • 15 grams shredded cheese
  • Chinese:
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons soy sauce
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon sugar
  • Mexican:
  • 15 grams butter
  • 1 tablespoon mayonnaise
  • Chopped coriander
  • Salt
  • Pepper
  • 1 tablespoon parmesan cheese
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic, minced


    • METHOD:

    For each flavor, combine all ingredients in a small bowl.

    Brush the sauce onto the corn.
    Bake for 20-30 minutes at 200 degrees C.

    Take corn out and transfer to a serving plate.

    Brush on additional soy sauce onto the garlic butter soy sauce corn.

    Sprinkle on chopped parsley for the Italian corn.

    Top Chinese corn with thinly-sliced welsh onions.

    Serve Mexican corn with a squeeze of lime.

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    COMMENTS / REVIEWS

    1. C
      Christel

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    2. L
      Lakshmi

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    3. T
      Tiffany

      I made this tonight for my kids. They loved it. It was very easy.

    4. L
      Lori

      What an absolutely wonderful recipe

    5. R
      Roberta

      I will be making this again! Thanks for sharing.

    6. N
      Natalie

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    7. J
      Jenn

      This is a great recipe. I just made it and will make it again soon.

    8. K
      Kristy

      Your site is the only one I use because I know everything will end up great!

    9. P
      Paul Legato

      Love this recipe

    10. P
      Paul Legato

      This is my go-to recipe

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