Description: We're turning away from big-box stores and toward vintage items—first, out of necessity due to supply-chain issues, and now, for design reasons—to add charm and character to every room in the house, including the kitchen.
A corncob, also called cob of corn or corn on the cob, is the central core of an ear of corn (also known as maize).It is the part of the ear on which the kernels grow. The ear is also considered a cob or pole but it is not fully a pole until the ear is shucked, or removed from the plant material around the ear.
Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender. Goes well with
To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap. A flavored butter is an easy way to add.
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