Description
Enjoy a delicious and easy recipe for oven-roasted corn on the cob, enhanced with a flavorful herb butter made from fresh parsley, garlic, rosemary, and thyme. Perfectly roasted to tender and juicy perfection, this classic side dish is ideal for any time of the year.
Ingredients
Herb Butter Mixture
- 1/4 cup unsalted butter, softened
- 1 Tbsp. chopped fresh flat-leaf parsley
- 2 medium garlic cloves, minced (2 tsp.)
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Corn
- 4 ears fresh corn, husks removed
Instructions
- Make butter mixture: Preheat your oven to 425°F. In a bowl, combine the softened butter, chopped parsley, minced garlic, rosemary, thyme, kosher salt, and black pepper. Stir until everything is evenly mixed to create a flavorful herb butter.
- Spread butter on corn: Take each ear of corn and spread about 1 tablespoon of the prepared herb butter all over its surface, ensuring it is well coated for maximum flavor.
- Wrap corn in foil: Individually wrap each buttered corn cob tightly in aluminum foil, which will help steam the corn and keep it moist during roasting.
- Roast corn in oven: Place the foil-wrapped corn ears on a baking sheet and bake in the preheated oven for 20 to 25 minutes. Be sure to turn the corn once halfway through the cooking time to ensure even roasting. The corn is done when it becomes soft and tender. Remove from the oven, unwrap the foil, and serve warm.
Notes
- For extra smoky flavor, you can grill the foil-wrapped corn instead of roasting it in the oven.
- Adjust the amount of garlic and herbs to taste or use dried herbs if fresh are unavailable.
- Serve with additional butter or sprinkle with grated Parmesan cheese for extra richness.
- Careful when unwrapping the foil to avoid steam burns.
