Oven-baked sweetcorn

An unusual way to prepare this favourite succulent starter

Work plan
5min preparation
50min cooking

Calories per serving:310

Nutritional advice
Like other cereals, sweetcorn (maize) contains some protein, vitamin B and fibre and moderate amounts of vitamin C. Each cob has about 150 calories - it's the butter that doubles the calorie value here!

Preheat oven to 180C

Ingredients
4 cobs of corn, fresh or frozen
75g butter
2 tbsp lemon juice
1 clove pf garlic, crushed
paprika

Method
1. Remove the outer leaves and silks from the sweetcorn and place on a sheet of foil.
2. Beat the butter until it is soft and smooth, gradually stir in the lemon juice and garlic, then spread over the cobs. Wrap and seal the corn in the foil, place on a baking-sheet and cook for 35-50min depending on the size of the cobs and whether they were fresh or frozen. Serve garnished with paprika.

Microwave
1. Place the prepared corn in a oblong dish
2. Soften the butter on high for 10-15sec. beat in the lemon juice and garlic, then spread over the corn. Add 2 tsp water, cover and heat on high for 7-8min, then allow to stand for 5min

Tips
Left-over corn can be stripped from the cob and used in the same way as canned or frozen sweetcorn

Variations
Herby sweetcorn: Use savoury butter made from 75g butter mixed with 1tsp of dried marjoram, 1 tsp dried parsley and 1 clove garlic, crushed in place of lemon garlic butter.

Storage
Cooked corn is best removed from the cob before storage.