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Mexican Elotes - Oven Roasted Baby Corn

featuring Chef Shuby

INGREDIENTS

METHOD

  • 12 Baby Corns 

  • 1 teaspoon Paprika

  • 1 teaspoon Cayenne Pepper

  • 1 teaspoon Garlic Powder

  • 50g Butter

  • 2 Sprigs Thyme

  • 1 tablespoon Grated Parmesan

  • Chopped Cilantro

  • Salt & Black Pepper

  • Chef Stone's Secret Spice™️

  1. Preheat oven to 200 degrees celsius

  2. Season Baby Corns with salt, black pepper, paprika, garlic powder, cayenne pepper & secret spice

  3. Place baby corns on a foil lined baking tray, add a couple of sprigs of thyme and fresh chopped cilantro, and pop in the oven for 25 minutes

  4. Take out of the oven and brush with butter

  5. Top with Shredded Parmesan  

  6. Serve Hot!

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NOTE: You can use regular corn on a cob as well. You can also add a squeeze of lime juice for extra flavour

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