Buttery Greek Style Cobs

Buttery Greek Style CObs

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 2 - 3 Servings

What You Need

3 Cobs Fresh Corn ( I used Peaches & Cream Style)

• 1/4 C Unsalted Butter, cut into cubes / chunks
• 1/2 Lemon, cut into wedges
• Red Pepper Flakes

Greek Buttery Sauce

• 1/4 C Unsalted Butter
• Splash Chili Oil
• 3 cloves Garlic, crushed & minced
• 1 Tbsp. Clubhouse Greek Seasoning
• 1/2 Tsp. Dried Oregano
• 1/2 Lemon, juiced
• Himalayan Salt

Garnish - Crumbled Feta, Fresh Chopped Parsley

Directions

• 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.​

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• 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.​

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• 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!

HAPPY VEG