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Before you jump to Corn on the cob. recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Choosing to eat healthily offers great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are suffering from health problems such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get us to follow a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people think that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, just making a couple of small changes can positively impact everyday eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you don’t want to eat. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. A good healthy alternative can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy daily. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it’s not hard to begin integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to corn on the cob. recipe. You can have corn on the cob. using 3 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Corn on the cob.:
- Provide 4 medium corn on the cob
- Prepare 150 grams salted butter
- Use 4 pieces of tinfoil
Steps to make Corn on the cob.:
- Preheat oven to 200ºC.
- Rub the butter on the corn on the cob.
- Wrap the corn on the cob in the tinfoil, individually. Bake in oven for 40 minutes, turn half way.
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