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Best Roasted Cobbed Corn

VegetarianOvenTex-Mex

Time: 30 minutes

Yield: 4 servings

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About

Despite what the weather outside might suggest, summer is on its way! And that means it's time for corn on the cob. If you're going to enjoy the summer sweetness and crunch of corn, you might as well go all the way with it with the Best Roasted Cobbed Corn. These cobs aren't something to sneeze at; coated in butter and zesty herbs, baked to golden juiciness, ready to amaze tastebuds and cover chins (as always happens when eating corn off the cob). The Best Roasted Cobbed Corn lets you enjoy a taste of summer without a grill or even stepping outside. Bring the summertime sun into your kitchen!

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Ingredients

  • 1/4 cup unsalted butter, softened
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 2 medium cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, husks removed

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a small bowl, combine the butter, the parsley, the garlic, the rosemary, the thyme, the salt, and the pepper.

Step 3 -Spread 1 tablespoon of the herb butter onto each of the corn cobs.

Step 4 -Wrap each of the corn cobs individually in aluminum foil and place the foil-wrapped corn on a baking sheet.

Step 5 -Bake, turning each foil-wrapped corn once, until the corn is soft, about 20-25 minutes. Remove the corn from the foil.

Step 6 -Serve.

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