Oven-Roasted Corn on the Cob
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(607)
Ingredients
4 servings
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley
- 2 large garlic cloves, grated or very finely minced
- 1 teaspoon kosher salt, plus more for serving
- ¼ teaspoon black pepper
- 4 ears corn, husked and silk removed
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Preparation
Step 1
Heat the oven to 425 degrees.
Step 2
In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.
Step 3
Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.
Step 4
Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.
Step 5
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