These corn cobs will delight you with their deliciously spicy touch of Espelette pepper! Adding fresh parsley and garlic to the butter makes them even tastier.
Peel the corn cobs and place them on an ovenproof dish.
Melt 50 g butter and brush all sides of corn. Season with salt.
Bake corn on the cob in a preheated oven at 410°F for 50 minutes.
Meanwhile, peel and chop the garlic cloves. Chop the parsley.
Mix the remaining butter with a fork, then add the Espelette pepper, chopped parsley and garlic. Mix well.
Remove the corn spices from the oven and place a little parsley butter on each cob.
7. Place on a platter and serve immediately!