Okay so let me start by disclosing that technically, this Oven Roasted Butter & Herb Corn isn’t roasted corn. It’s moister, It’s simpler, Your oven doesn’t have to get as hot, and for goodness sakes there is no standing over, beside, or even remotely near an open fire in the middle of summer.
Roasted? Maybe Not 🙂
So technically, this isn’t roasted corn – because it’s a little bit better. But I chose the name “roasted” because it sounded as delicious as this corn tastes. And believe me, I know corn! I’ve been shucking it since I was old enough to hold an ear, picking it and growing it most of my childhood, and we won’t even get into how much I have eaten in my life. I dearly love the stuff. Always have, always will.
Simple: Very Little Prep Time
The beauty of this is that it really doesn’t take any time to prep it and get it in the oven. All those yummy dried herbs and that bit of kosher salt mix up with the butter and your fresh ear of corn basically takes a steam bath in it while you do other things. I like to serve it in the foil that it was baked in, just barely popping open the top like you would a baked potato, because all those yummy juices will then rest happily in the bottom, just waiting on you to dip it, like a little herbed butter bath.
So here is a delicious corn recipe.
Recipe Ingredients:
- Fresh corn*
- Kosher salt
- Dried parsley
- Italian seasoning
- Stick of butter: unsalted or salted? Eh. Whatever you got.
Can I Use Frozen Corn?
*You can use frozen corn for this if you like. Do whatever makes it easiest for you. If you want to know how to shuck this corn, click here to see my post on that.
Soften your butter a bit. The best way to do this is at room temp or out in the sun a few minutes. I have found that if I nuke that stuff on one minute at 10 percent power it works pretty good, too ;). Try not to melt it, though. If you end up melting it anyway, stick it in the freezer a few minutes.
Keep moving forward…
Place your seasonings and salt on top of the butter. If you don’t like the seasonings I’m using, use seasonings you like in their place. Even just plain seasoned salt would be great in this. Also garlic, basil, etc. You could pretty much open up your spice cabinet and see what falls out and you will still end up with delicious corn.
Mash all that stuff together with a fork until it’s really well mixed like this.
Oh look! Our corn magically shucked itself following the directions in this post.
Hot Dawg! I need to write a post about folding laundry and see if the same thing will happen…
If you are in the area where I live, this is some beautiful corn I got at Krogers this week for 25 cents an ear. It is delicious and super sweet. Wal Mart had corn yesterday for 20 cents an ear but I think I’m going to get some more from Krogers because this batch was so good.
Take a knife and smear each ear all over with butter. Then wrap each one individually in foil.
Place each one in a baking dish with the seam side up.
Bake this at 350 for 30 minutes.
Let sit for five minutes once you remove them from the oven and then peel back just enough foil to make the corn accessible. Serve them in foil so folks can dip their ears in all of that wonderful melted butter!
By ears, I mean ears of corn. Things ain’t got that crazy just yet!
Ingredients
- 4-5 fresh ears of corn shucked
- 1/2 cup softened butter
- 1 teaspoon dried parsley
- 1 teaspoon dried Italian seasoning
- 1/2-1 teaspoon kosher salt*
- Foil
Instructions
- In bowl, mash butter, parsley, Italian seasoning, and salt together with a fork until well blended. Spread this over each ear of corn until covered, and then wrap them in foil.
- Place ears seam side up in baking dish and bake at 350 for thirty minutes.
- Allow to sit for five minutes before carefully opening just the top. Serve in foil.
Notes
*The above post (where this recipe is found) has lots of substitution options and helpful hints and links to go along with this recipe.
Nutrition
You may also enjoy these corn recipes:
Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing)
Treat everyone with politeness, even those who are rude to you — not because they are nice, but because you are.
~Author Unknown
My father died in a car accident when I was 17(I am now 63)…but I vividly remember his excitement in planting his corn patch every year(we lived in Chicago, it was weird(I thought!) to be growing corn in your tiny backyard!)…and then harvesting his first few ears like they were Manna from Heaven….he would have loved this recipe, think I’ll try it on Dad’s Day, just for the memories….
This looks delicious! I’m going to try cooking it on the grill! Thanks!
Christy, some days are like that…lol. Thanks for the recipe for the corn. I hope to try it this weekend, unless I have ” one of those days “….smile.
Wait! Sweetie! Did you just use a whole stick of butter for 4 ears of corn?!!! My goodness, honey, that will make ANY day good!!!!
Just wanted to make sure you know how much I look forward to your posts. I’m an old, retired wife, mother, and grandmother without many social contacts these days, but when I sit down to read Southern Plate I can almost pretend we’re having a one-on-one visit. So, if you’ll keep on writing, I promise to keep on reading. Thanks much, Marcy
I love corn this looks so good. Our last grill turned into a squirrel nest which rotted out the bottom of the grill so I am glad to see this to be prepared in the oven. Thanks for the recipe.
Sorry that your day went on a wonky wandering, but this corn looks amazing! I was wondering what to do as a veggie tomorrow night… now I know! Thanks! And praying things go smoother tomorrow, Thor! 🙂