Garlic & Parsley Buttered Corn

This would be wonderful cooked on a barbecue, but if you’re a flat dwelling peasant like me, they cook beautifully in the oven too. The garlic and parsley “butter” makes crunching your way through sweetcorn better than ever. There are various different dairy free butters/margarines out there, so use your favourite. This would be lovely served with meat free burgers and sausages at a barbecue, or a lovely side with pretty much any meal.

You’ll need;

  1. Four corn on the cob, I used ones that ones with the husks already removed
  2. Two tablespoons of dairy free butter
  3. One quarter of a teaspoon of dried parsley
  4. Garlic powder to taste, I used a heaped quarter of a teaspoon
  5. A pinch of salt


  • Wash the corn and remove any stray bits of husk. Melt the butter (I just popped it into a dish and microwaved it for 10 seconds) then add the garlic, parsley and salt, mix well to combine
  • Take four large squares of foil (enough to wrap each piece of corn in) and place each ear of corn onto the foil
  • Begin to gather the foil around the corn, making a little parcel for the corn to sit in, but don’t close the top
  • Use a pastry brush to coat the butter mixture over the top of the corn, then pinch together to seal the foil up
  • Pop the corn parcels onto a baking tray, and bake in the oven at 200ΒΊC/180ΒΊC fan assisted/400ΒΊF for 40 minutes, or until the corn is tender. Alternatively cook on a barbecue. Then take the corn out of the foil (watch the steam though, it will be hot!) and serve


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