Name: Baked Corn On The Cob With The Hint Of Lemon, Garlic Butter And Herbs!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Corn (on the cob); 2 tbsp Garlic (crush 3 big cloves of garlic and add to the butter with salt, or butter butter); leaves Coriander (dhania, crushed fresh ones please); 1 Lemon Juice (or lemon big lemon); 2 tbsp Cheese (grated mozzerella)

Baked Corn On The Cob With The Hint Of Lemon, Garlic Butter And Herbs!

50 minutes

1128 reads

4 from 3 votes

Multi Cuisine Soul Food

About Baked Corn On The Cob With The Hint Of Lemon, Garlic Butter And Herbs!

Experience a delightful twist on a classic favorite with this baked corn on the cob, infused with the rich flavors of garlic butter, fresh herbs, and a zesty hint of lemon. Each bite delivers a mouthwatering combination of buttery goodness and aromatic herbs, perfectly complemented by a squeeze of tangy lemon juice.

Topped with a generous sprinkle of cheese, this dish transforms simple corn into a soul-satisfying snack that’s both comforting and irresistibly flavorful. Ideal for gatherings or as a special treat, it's a multi-cuisine delight that brings a burst of freshness and indulgence to your table.

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Recipe Time & More

Prep20

Cook30

Total50

Calories5 kcal

Serves

Served AsSnacks

Recipe TasteSalty Sour Tangy

Ingredients

▢ 2 Corn on the cob
▢ 2 tbsp Garlic crush 3 big cloves of garlic and add to the butter with salt, or butter butter
▢ leaves Coriander dhania, crushed fresh ones please
▢ 1 Lemon Juice or lemon big lemon
▢ 2 tbsp Cheese grated mozzerella

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Instructions

Keep the corn on the cob and steam it until a whistle or 2 in the cooker. alternatively wrap the corn in an aluminum foil and bake for 20 min at 180 deg.
To this corn add the garlic butter, smear the herbs and the cheese.Bake in a preheated oven for 30 to 40 min until cheeseis melted!
Add lemon juice, chaat masala if you wish and enjoy!!!

Recipe Notes

Additional Tips

For an extra layer of flavor, try mixing finely grated Parmesan with crumbled feta or cotija before sprinkling over the hot corn—this adds both creaminess and a tangy, salty punch.
If you prefer a smokier taste, char the corn briefly over an open flame or grill before baking; this will give your dish a subtle, fire-roasted aroma while retaining the baked butter-herb infusion.
To make a vegan version, swap out the butter for olive oil or vegan butter and use nutritional yeast or a vegan cheese alternative for topping—the lemon and garlic flavors will still shine through beautifully.
Serve the baked corn cut into smaller rounds and skewered with cocktail sticks for easy, mess-free party snacks or appetizers.