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Herbed Corn on the Cob

Written By: Jenn - Jun• 05•09

I just had to share this recipe someone sent me today – it sounds sooo good!

4 cobs of shucked corn on the cob (I prefer peaches and cream)

Combine, in a microwave safe baking bag, big enough to handle the cobs of corn:

  • 1 TBSP all purpose flour
  • 2 TBSP parmesan cheese
  • ½ TSP basil
  • ½ TSP Salt
  • Pepper to taste.

Make sure the above is well combined, and then add:

  • ½ cup water
  • ½ stick of softened butter

Squish ingredients together, coating the inside of the bag. Add cobs of corn, and squish around to make sure the cobs get coated.

Close bag, and place in a microwave safe baking dish. Poke half a dozen holes in the bag to allow steam to escape. (If you don’t, I would imagine you’ll have a real mess to clean up when it explodes in your microwave!)

Cook on “high” for about 10 minutes.

Be careful, the bag is going to be piping hot when you take it out of the microwave. You can’t leave the corn in there though, or it’ll get mushy. Slice the bag open and dump contents into the baking dish or another dish to serve.

Doesn’t that sound awesome?!! Let me know if you try it out!

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  1. Sasha says:

    Sounds absolutely awesome, will try it out as soon as the fresh corn is ready around these parts… things are awful late this year. Veto lurrves corn, he is from corn country and his work is located in the heart of Iowa.

  2. Jenn says:

    Agreed – things are really late this year. Can’t believe it’s this cool in Toronto in June!! Thanks for stopping by, Saucy – great to see you! ;)

  3. Jenn says:

    Just a follow-up to this: We tried the same recipe without the bag, just in a covered baking dish, and it was a DISMAL failure. You really do need the sealed baking bag, which I’m going to look for in the states next time we head down.