Buttery Greek Style Cobs
I was so obsessed with my Cajun variety, I had to try a Greek inspired flavour. Cobs baked in lemon & butter, smothered in a buttery garlic Greek seasoned sauce & finished with parsley & feta.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
15
Serves: 2 - 3
Ingredients
- 3 whole3 whole3 whole Corn, I used a local Peaches & Cream variety
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted, cut into cubes / chunks
- 0.5 whole0.5 whole0.5 whole Lemon, cut into wedges
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted
- 1 whole1 whole1 whole Chili Infused Olive Oil, Just a splash
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 Tbsp1 Tbsp1 Tbsp Clubhouse Greek Seasoning
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Feta Cheese, crumbled
- 1 whole1 whole1 whole Parsley, chopped for garnish
Buttery Sauce
Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Husk your cobs and peel off as much of the silky strings as possible. Next, cut the bottoms off your cobs using a sharp knife. Be careful as you cut the cobs! Next, cut them in half leaving you with 6 mini half cobs. Lay out a large piece of tinfoil and get your cobs in the center. Fold the tinfoil up around the cobs, creating a sort of bowl around the cobs. Drop the butter around the cobs and nestle the lemon wedges around them. Sprinkle them generously with pepper flakes. Take a second piece of tinfoil to cover them, pinching the edges closed to keep the cobs sealed. Transfer the sealed cobs to a baking sheet.
- Once preheated, get the tray into the oven for 25 minutes.
- With 10 minutes to spare, let's make the buttery sauce. Begin melting the butter, garlic, and chili oil in a small skillet set to medium low. Once melted, stir and simmer for a couple minutes. Reduce your heat lower if needed. We want light bubbling, not rapid simmering. After a few minutes, stir in the Greek seasoning, oregano, lemon juice, and a good pinch of salt. Continue to stir and cook another few minutes. Remove from the heat as your cobs finish up.
- Remove your cobs from the oven and set the tray onto a wire cooling rack. Carefully remove the top tinfoil to expose your steamy cobs. Start by using a silicone basting brush to brush the cobs with the seasoned garlic butter. To finish, pour the remaining garlicky butter over the cobs. Finish with a generous sprinkle of crumbled feta, pinch of salt, & parsley.
- Serve and ENJOY! Make sure to dunk every delicious bite in all of the glorious butter at the bottom of the tinfoil bowl. So yum!
Notes
- Practice an abundance of caution when cutting the cobs as they are very thick and you don't want your knife to slip.
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About This Recipe
Show nutritional information
Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 648 |
| Fat: | 59 g |
| Carbohydrates: | 24 g |
| Protein: | 26 g |
| Cholesterol: | 128 g |
| Sodium: | 931 mg |
| Fiber: | 7 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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