Herbed Butter Corn Cobs in Parchment recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- 3 tablespoons butter, room temperature 3 tablespoons diced tomatoes 2 scallions, finely chopped 1 teaspoon Italian seasoning 1 teaspoon minced celery ½ teaspoon chile-garlic sauce (such as Sriracha®), or more to taste ¼ teaspoon salt, or more to taste 1 dash Worcestershire sauce 1 dash ground black pepper 4 tablespoons ranch dressing 3 ears corn, cut into thirds
Nutrition Info
- 214.3 caloriescarbohydrate: 14.8 gcholesterol: 27 mgfat: 17.3 gfiber: 2.4 gprotein: 2.7 gsaturatedFat: 6.8 gservingSize: -sodium: 391.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Herbed Butter Corn Cobs in Parchment
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Mix butter, tomatoes, scallions, Italian seasoning, celery, chile-garlic sauce, salt, Worcestershire sauce, and pepper together in a bowl, making sure all ingredients are well homogenized. Set aside in the freezer.
Cut parchment paper into large squares, big enough to wrap 2 to 3 corn cob pieces. Place 1 tablespoon ranch dressing onto each of the paper squares, place cobs on top of dressing, and sprinkle lightly with additional salt to taste. Place a heaping tablespoon of the prepared herbed butter on top of each cob, seal each paper square well so it traps in steam.
Bake in the preheated oven until tender, about 25 minutes. Serve right away in the inflated pouches, cutting a hole in the middle to let fragrant steam escape and delight the eater.