Vegan Herby Buttered Corn on the Cobs
Make this easy Vegan Herby Buttered Corn on the Cobs recipe with roasted garlic, fresh parsley and coriander. Perfect for BBQs, summer gatherings and weeknight dinners.
Servings: 4 people
Calories: 157.43kcal
Equipment
- Baking tray
- Aluminium foil
- Mixing bowl
- Fork or spoon
- Large saucepan (for boiling)
- Grill pan or BBQ (for grilling)
- Knife and chopping board
Ingredients
- 4 corn on the cobs
- 100 g vegan butter softened
- 1 whole garlic bulb
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh coriander finely chopped
- 1 teaspoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200C / 400F / gas mark 6.
- Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap loosely in foil and roast for 35–40 minutes until soft and golden. Allow to cool slightly.
- Squeeze the roasted garlic cloves into a bowl. Add the softened vegan butter, chopped parsley and coriander. Season with salt and black pepper, then mix until well combined.
- To boil:
- Bring a large pan of salted water to the boil. Add the corn and cook for 8–10 minutes until tender.
- To grill:
- Preheat a grill or BBQ to medium-high heat. Grill the corn for 10–12 minutes, turning regularly, until lightly charred and cooked through.
- While the corn is still hot, generously spread the roasted garlic herb butter over each cob.
- Serve immediately.
Nutrition
Calories: 157.43kcal | Carbohydrates: 0.63g | Protein: 0.18g | Fat: 17.19g | Saturated Fat: 4.32g | Polyunsaturated Fat: 4.57g | Monounsaturated Fat: 7.29g | Trans Fat: 0.11g | Sodium: 162.87mg | Potassium: 24.32mg | Fiber: 0.11g | Sugar: 0.07g | Vitamin A: 1139.42IU | Vitamin C: 3.01mg | Calcium: 4.29mg | Iron: 0.15mg