Ingredients:

  • 10 Corn Cobbettes (fresh or thawed)
  • 15 ml olive oil
  • 115g unsalted butter, softened
  • 3 cloves garlic, minced fine
  • 5g sea salt
  • 2g smoked paprika
  • 15g fresh parsley, chopped
  • Water for boiling and microwave methods

Instructions:

  1. In a small mixing bowl, combine the softened unsalted butter, minced garlic, sea salt, smoked paprika, and chopped parsley. Mash with a fork until the mixture is uniform. Set aside at room temperature.
  2. Select one of the following methods: For Oven Roasting, preheat to 200°C (400°F), toss cobbettes in olive oil, and roast for 15–20 minutes. For Air Frying, cook at 190°C (375°F) for 10–12 minutes. For Microwaving, place in a dish with 2 tablespoons of water and cook on high for 4–6 minutes. For Boiling, cook in unsalted water for 5–7 minutes.
  3. Immediately after cooking, while the corn is at peak temperature, use a brush or spoon to generously coat each cobbette with the Garlic Herb Compound butter until melted and glossy.