Sweet, creamy red pepper pesto makes a delicious flavoured butter that compliments the natural sweetness of the roasting corn.  Starter, side, snack, there’s a never a bad time for Capia roasted corn  – as long as you have a couple of serviettes handy!

Ingredients

4 Ears of corn

50 g Room temperature salted butter

50 g Capia Pepper Pesto

 

Ingredients

4 Ears of corn

50 g Room temperature salted butter

50 g Capia Pepper Pesto

 

1

Preheat oven to 210°C

2

Mix salted butter and Capia Pepper Pesto together and spread on corn

3

Wrap corn tightly with tin foil ensuring there are no holes in the foil

4

Roast corn at 210°C for 10 minutes

5

Take corn out of oven and let rest in the tin foil for another 5 minutes and serve

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