Baked corn with cheese and jalapeños

Taking the versatile and nutritious sweet corn to a new level! These baked corn with cheese and jalapeños these are a taste sensation.

  • Prep Time

    10 Minutes
  • Cook Time

    20 Minutes
  • Makes

    4 Corns


  • 4 sweet corn cobs, outer leaves and silks removed
  • spray olive oil
  • sea salt and freshly ground black pepper
  • 50g butter, softened
  • 1 small garlic clove, crushed
  • ½ cup tasty Cheddar cheese or Spanish Manchego cheese, grated
  • 2 teaspoons jalapeños chillies, finely chopped
  • 1 teaspoon smoked sweet paprika

You'll Need

  • Multix Alfoil
  • Multix Bake


  1. Preheat oven to 200oC or BBQ to medium high.
  2. Spray sweet corn cobs with olive oil and season generously with salt and pepper. Wrap each corn cob in Multix Bake and then Alfoil and crimp to seal well. Place the corn parcels on a tray and bake in the oven or on the BBQ with the lid down for about 20 minutes. Until tender and cooked through (If using a BBQ turn the corn several times).
  3. While the corn is cooking, mix the butter, garlic, grated cheese, paprika and chopped jalapeños in a small bowl. Season with salt and pepper.
  4. When the corn is ready, carefully open and roll back the foil and bake from the top of parcels (watch out for the steam from the corn) so the corn is still nestling on the parcels. Spoon some of the jalapeños, cheese and garlic butter over each one and serve as a side dish or easy entrée.