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Garlic Herb Charred Corn

with Vegetable Broth Garden Veggie
Gluten Free Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
25 minutes
Garlic Herb Charred Corn

Bring bold, smoky flavour to your festive table with our Garlic Herb Charred Corn. Sweet corn on the cob is tossed in garlic, smoked paprika, and Vegetable Broth for a savoury kick, then finished with creamy butter and fresh parsley, yep, we’re salivating too! Now you can eat tasty charred corn with extra calcium, zinc, folate & other B vitamins to support immunity, bone strength, wound healing and gut wellbeing, corn you believe? Thanks to extra Veggie broth benefits this corn is as delicious as it is nutritious.



Nutrition Information (per serve):
Protein: 5g
Carbohydrates: 25g
Fat: 14g

Sides & Snacks
Mexican inspired
Pantry Items
View in metric
  • 6 whole corn on the cob (husk and silk removed)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1 tbsp Vegetable Broth Garden Veggie
  • 1 tsp salt
  • 1 tsp pepper
  • 3.5 oz salted butter, room temperature 
  • 2 tbsp parsley, finely chopped
  1. Mix together olive oil, garlic, smoked paprika, Vegetable Broth Garden Veggie, salt and pepper in a small bowl and set aside. 
  2. To cook the corn, either place a rack over a gas flame and char, turning regularly, OR, if you don’t have gas, heat grill/broiler to high, place corn on a tray and grill on all sides until slightly charred. Keep an eye on it so it doesn’t overly char (for both cooking methods). 
  3. Turn the oven to 400 F. Place the corn on a tray then brush with the garlic mixture. Bake for 7-10 minutes until tender.
  4. Meanwhile, combine the butter, parsley and a pinch of salt in a bowl, mix to combine. 
  5. To serve, spoon herb butter onto the hot corn. YUM.