Prep 15 mins
Cook 20 mins
a Donna Hay recipe
- 2 cobs corn, husk & silks removed
- 125 ml chicken stock
- 2 teaspoons grated lime rind
- 2 green onions, sliced
- 25 g butter
- sea salt
- Preheat oven to 200 C.
- Thinly slice corn into evenly sized pieces.
- Place in small serving dish with stock.
- Top with lime, butter, green onion and salt.
- Cover tightly with foil.
- Bake 20 minutes or till corn is tender.
My family is currently living with my MIL along with 3 other family members. My kids are used to eating quite adventurously however; that is not the case with the others in the house. I was thrilled when all who tried the corn really enjoyed it. My kids and I all agreed that the lime zest paired so well with the sweetness of the corn. I did cook the corn a bit differently though. I husked the corn and left it whole. Next I placed each ear on an individual piece of foil. I then divided all of the ingredients between each ear and then wrapped the corn tightly in the foil and placed them on a baking sheet. I also cut back on the baking time since we like our corn just barely heated through. I will definitely be making corn this way again. Made and reviewed for the Sept. 2012 AUS/NZ Swap.