Oven-Roasted Corn on the Cob
Corn on the cob is an American snack made by steaming, roasting, grilling, or boiling sweet corn. Ideally, it should be freshly picked, while its kernels are tender.
The corn can be grilled in its husk or without it. Once done, the corn is placed on a stick, a cob shank, or a skewer, which is used so that the hands don’t touch the piping hot kernels.The snack is quite often seasoned with salt or smeared with butter.
4 ears fresh corn, husks removed
1/4 cup unsalted butter, softened
1 tablespoon chopped fresh flat-leaf parsley
2 medium garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
DIRECTIONS ON HOW TO MAKE OVEN-ROASTED CORN ON A COB
Preheat oven to 425°F. Stir together butter, parsley, garlic, salt, and pepper in a bowl until evenly combined. Spread 1 tablespoon herb butter on each corn cob. Wrap each individually in aluminum foil.
Transfer foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv