Sweet and Sticky Herb Garlic Corn, 2 ways

Yesterday I had a snow day. Okay, not really a snow day but a day off work thanks to the computer program I use for my research being out of commission. I wish I could say I spent the time wisely and got some other work finished, or that I did something new and exciting with my Tuesday freedom.

Instead I caught up with some of my favorite blogs, watched Buffy the Vampire Slayer (oh yes I am reliving the late 90s!), gave myself a mani and pedi, went to yoga, made a simple toe ring and ate Nutella by the spoonful. It was a great day but by the end of it I wondered what was wrong with me. I have so much to do. So much to focus on. Instead of focusing and being productive I panicked and went into relax mode.

Now I will spend the rest of this week playing catchup. Typical.

One good thing I did yesterday was make my favorite corn recipe.

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It’s my favorite because it packs so much flavor and takes corn to a whole new level. I think it’s D-Money’s favorite way to eat corn as well. Thanks to this corn recipe, buying canned or frozen is just not an option. Plus it’s super easy to make.


4 large fresh, young corn on the cobs, dehusked
2 tablespoons cold earth balance or butter
3-4 cloves of garlic, minced
sea salt and freshly cracked black pepper to taste
1 tablespoon fresh oregano or parsley (or 1/2 tablespoon of dried)


You can grill or bake this corn recipe.

For baking and grilling, cut a large piece of aluminum foil that can hold all four corn on the cobs. On the foil, using a butter knife, spread the cold butter on the corn as evenly as possible. Rub in the garlic, salt, pepper and the oregano or parsley. Fold the foil in a way where it looks like a package, covering all four corns. Use more foil if needed. The packaging of foil will serve as a catcher for all of the yummy seasonings.

For baking, place the corn package in a preheated oven of 450 degrees and bake for 20-30 minutes, turning half way through.

For grilling, place the corn package over a medium heated grill and cook for 15-20 minutes turning half way through.

You know your corn is finished when its a beautiful shade of gold and has some slightly crispy kernels.

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The garlic makes the corn a little sticky and the foil approach of grilling or baking really bring out the natural sweetness of the corn. Serve warm, and enjoy.

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