Oven-Roasted Corn On The Cob With Garlic Butter & Gochugaru

A super-easy recipe for deliciously spicy Oven-Roasted Corn on the Cob

You will need:

• 4 sweetcorn cobettes

• 20g melted butter/dairy-free alternative

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp gochugaru flakes

• 1/2 tsp finely chopped rosemary or parsley

How to:

1. Preheat the oven to 220C/gas 7

2. Spread half of the melted butter/dairy-free spread on the cobettes

3. Put them in the oven for 20-25 minutes at 220C/gas7/425F

4. Remove the corn from the oven, and leave it to slightly cool down for 2-3 minutes

5. In a small bowl, mix the melted butter/dairy-free spread with the salt, pepper, gochugaru and rosemary

6. Spread the butter mixture on the corn, making sure to fully cover all sides

7. Enjoy!

• Serve this delicious corn on the cob as it is, for a delicious snack, or use it as a side dish to accompany your favourite spicy chicken or tofu dish.

• I love Gochugaru (Korean red pepepr flakes), and, if you've had a look at some of my other recipes, you will see I try and incorporate it into as many dishes as I can, so I will always suggest using it if possible, but if gochugaru is not available in your area, chilli flakes will be a pretty decent substitute

• Kept in the fridge, in an air-tight container, this flavorful dish will last 1-2 days, just make sure to warm it up in the oven or microwave before serving it

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As always, I hope life is treating you well.

Take care.