This savory treat makes sweet, succulent, buttery corn infused with great complementary herbs and veggie flavors. This super fancy-looking dish is so easy to make with parchment, but it impresses people in its presentation and certainly with its luxurious flavors!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 pouches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix butter, tomatoes, scallions, Italian seasoning, celery, chile-garlic sauce, salt, Worcestershire sauce, and pepper together in a bowl, making sure all ingredients are well homogenized. Set aside in the freezer.

  • Cut parchment paper into large squares, big enough to wrap 2 to 3 corn cob pieces. Place 1 tablespoon ranch dressing onto each of the paper squares, place cobs on top of dressing, and sprinkle lightly with additional salt to taste. Place a heaping tablespoon of the prepared herbed butter on top of each cob; seal each paper square well so it traps in steam.

  • Bake in the preheated oven until tender, about 25 minutes. Serve right away in the inflated pouches, cutting a hole in the middle to let fragrant steam escape and delight the eater.

Cook's Notes:

While aluminum foil is easier to use, paper is way more impressive for presentation. Try to use paper when possible. There is no limit to this recipe, you can use different veggies and herbs, add white wine, add other veggies such as carrots, potatoes, and zucchini to the pouches, etc. Enjoy this very versatile and easy to do recipe which impresses despite its ease of use!

If corn cobs are frozen, bake for 45 minutes.

Nutrition Facts

214 calories; protein 2.7g; carbohydrates 14.8g; fat 17.3g; cholesterol 27mg; sodium 391.8mg. Full Nutrition
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