Recipe for: Corn on the Cob with Garlic Butter (Polish-Modern) - photo 1
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Recipe for: Corn on the Cob with Garlic Butter (Polish-Modern)

Pikantne Snacks Regional Cuisine of Poland 25 min Easy 17 wyświetleń ~5.46 PLN * - (0)
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Description

Juicy corn on the cob with aromatic garlic butter is a modern Polish interpretation of a classic grilling snack. Gently charred kernels gain sweetness and a smoky aroma, which, combined with soft garlic butter, creates a velvety, pleasantly spicy coating. The dish works great as a snack for home gatherings, barbecues in the garden, or as a quick addition to spring and summer salads. Visually appealing: golden cobs with a green touch of parsley and an optional layer of grated yellow cheese. The dish combines simplicity of preparation with bold flavor.

Ingredients Used

Ingredients (7)

Servings:
4
  • Corn cob 1000 g
  • Butter 80 g
  • Garlic 4 ząbki (~20 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 30 g
  • Cheese 40 g
💰 Szacowany koszt dania: ~5.46 PLN (1.37 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Garlic butter

1

Take the butter out of the fridge at least 10-15 minutes before preparation to soften it. Place the butter (80 g) in a medium bowl. Use a knife or spatula to break it up and soften it to a mixable consistency.

Ingredients: Butter
Use a wide bowl and a wooden spoon or spatula. If you're in a hurry, you can gently heat the butter for 5-8 seconds in the microwave at 300 W (be careful not to let it melt).
2

Peel and crush the garlic (20 g, 4 cloves) using a garlic press or finely chop it with a knife. Add the garlic to the butter. Add salt (4 g) and black pepper (2 g). If you are using parsley (optional), finely chop it and add it to the butter as well. Mix vigorously for 1–2 minutes until the ingredients combine into a smooth, soft paste.

Ingredients: Garlic, Salt, Black pepper, Parsley, Butter
Use a garlic press for an even aroma; if you don't have a press, finely chopping and crushing with a knife works well. Stir with a silicone spatula to prevent the butter from becoming lumpy.

Corn

3

Prepare the corn cobs: remove the leaves and silk. Cut off any protruding stems. Rinse each cob under running water and dry with a paper towel. Check that the cobs weigh about 250 g each — this will ensure even cooking.

Ingredients: corn cob
Use a cutting board and a sharp knife. Note: if you left the leaves on the cobs and want to use them as handles, cut only part of the leaves, leaving them attached to the cob.
4

Preheat a grill pan or outdoor grill to medium-high heat (about 200–220°C). If using an oven, preheat the broiler to high. Brush the corn cobs with a thin layer of butter using a brush or by hand (you can use about 10 g of butter). Place the cobs on the grill or pan.

Ingredients: Butter, corn cob
A grill pan with a diameter of 26–28 cm or an outdoor grill is best. If you don't have a brush, use a spoon to spread the butter. Be careful when heating — hot surfaces can cause quick burning.
5

Grill the corn cobs for about 10–12 minutes, turning every 2–3 minutes with tongs to ensure even browning. Look for gentle, dark brown spots and tenderness: insert a fork between the kernels — they should yield with slight resistance. If using a skillet, press the cob lightly against the ridges of the pan to achieve nice grill marks.

Ingredients: corn cob, Butter
Use kitchen tongs to turn. Do not leave the corn unattended — high temperatures quickly burn the outer kernels. The entire process takes 10–12 minutes, depending on the thickness of the corn and the power of the grill.
6

About 1–2 minutes before the grilling is done, generously brush the corn cobs with the prepared garlic butter (use a brush or spoon) so that the butter slightly melts and adheres to the kernels. After removing from the grill, let the cobs rest for 1–2 minutes — the butter will penetrate deeper, and the flavors will harmonize.

Ingredients: Butter, Garlic, Parsley
Use a silicone brush or spoon to evenly spread it. If the butter is too hard, warm it slightly (5–8 seconds in the microwave) to make it easier to spread.

Serving

7

Serve the corn on the cob immediately. Optionally sprinkle with grated yellow cheese (40 g) and additional parsley. Season with a little salt and freshly ground pepper if needed. Arrange the cobs on a large plate or board; for convenience, you can serve small bowls with extra portions of garlic butter.

Ingredients: Cheese, Parsley, Salt, Black pepper
Use a fine grater to evenly coat the cobs. Additionally, you can add cheese or parsley to enhance the flavor and appearance.

Fun Fact

💡

Corn originates from Central America and made its way to Europe after the 16th century; it quickly became a popular ingredient in street food and grilling. In Poland, corn on the cob with butter is often served as a seasonal snack at picnics and fairs.

Best for

Grill i spotkanie w ogrodzie Impreza domowa jako przekąska Szybki letni posiłek

Tips

🍽️ Serving

Serve the corn hot, immediately after spreading with butter, so that the butter is shiny. Prepare an extra bowl of garlic butter for guests who want to add more. For a spicy version, add a bit of chili powder to the butter.

🥡 Storage

Store leftover garlic butter in the refrigerator in an airtight container for up to 5 days. Baked corn on the cob is best eaten immediately; when stored in the refrigerator (in a closed container), it will maintain good quality for 1–2 days. Reheat in the oven at 180°C for 6–8 minutes or in a pan to restore some freshness; long-term storage is not recommended.

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