This baked corn on the cob recipe features ears of corn roasted in delicious herb butter so every corn kernel is tender, juicy, and flavorful.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Keyword: corn
Servings: 4
Calories: 182kcal
Ingredients
4-5fresh ears of corn, shucked
1/2cupsoftened butter
1teaspoondried parsley
1teaspoondried Italian seasoning
1/2-1teaspoonkosher salt*
Instructions
In a medium bowl, mash butter, parsley, Italian seasoning, and salt together with a fork until well blended.
1/2 cup softened butter, 1 teaspoon dried parsley, 1 teaspoon dried Italian seasoning, 1/2-1 teaspoon kosher salt*
Spread this over each ear of corn until covered and then wrap them individually in foil.
4-5 fresh ears of corn, shucked
Place ears seam side up in a baking dish and bake at 350 for 30 minutes.
Allow them to sit for five minutes before carefully opening just the top. Serve in the foil.
Notes
*Salt - I use an entire teaspoon but feel free to use more or less based on your preference. I find salt and butter are amazing compliments to corn though!