How to make the best corn on the cob, simply follow this recipe. Roasted corn on the cob with chili heat, creamy Santa Maria Alabama white BBQ sauce, parmesan and fresh coriander. Works perfectly as a side to any burger, steak, ribs or chicken. This is a crowd pleaser for sure. This recipe can be made quickly to order or simply make a big batch for larger catering requirements.
Serves: 1
Cooking time: 25 minutes
Ingredients
1 Fresh ear of corn
15g Unsalted butter
2g Santa Maria Chili Explosion
20ml Santa Maria Alabama White Style BBQ Sauce
10g Parmesan, grated
5g Corriander, chopped
Method
- Preheat your oven to 220C.
- Place the corn on a large baking sheet lined with parchment paper or foil and brush with melted butter and season with freshly ground Santa Maria Chili explosion.
- Roast for 20-25minutes, turning once halfway through, until the edges are golden and the kernels are tender and char the corn with a gas burner.
- Drizzle corn with the Santa Maria Alabama White Style BBQ sauce and season with the chili explosion. Finish with grated parmesan cheese and chopped coriander.
