Total Time : 20 minutes | Prep Time : 5 minutes | Servings : 2 people
2 ears of fresh corn, husks removed
A drizzle of high heat oil
1/4 cup non-dairy butter
1 tbsp each of cilantro, parsley and chives
Zest of about half a lemon
Sea salt and pepper to taste
- Pre-heat the oven to 350ºF (176ºC). Drizzle the corn and cobs with some high heat oil, using a brush.
- Heat a grill pan on high heat, coat the bottom of the pan with oil and add the corn. Grill while turning occasionally until the ears of corn are nicely charred. These will crackle and smoke a bit, this is normal.
- To make the compound butter, mix together the butter, fresh herbs, lemon zest, a pinch of sea salt, some freshly ground pepper and place the butter in the bottom of an ovenproof baking dish. Spread it out slightly and top it with the grilled corn.
- Cover the baking dish with foil and place the pan in the pre-heated oven for 5-10 minutes or until the kernels are tender. Shake the pan occasionally so that the corn can roll around with the melted herb butter.
Place the corn on a platter, sprinkle with sea salt and pepper, fresh herbs and serve.
Total Fat 10.3 g
Saturated Fat 5.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.6 g
Cholesterol 23.3 mg
Sodium 157.3 mg
Potassium 263.2 mg
Total Carbohydrate 18.7 g
Dietary Fiber 2.6 g
Sugars 3.0 g
Protein 3.1 g