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Roasted Corn
Recipe Summary
Yield: Makes 6 ears of corn
Ingredients
Ingredient Checklist
6 ears corn, in husks
Fresh herb sprigs, such as thyme, sage, and marjoram
Coarse salt
5 tablespoons unsalted butter
Gallery
Roasted Corn
Recipe Summary
Yield: Makes 6 ears of corn
Gallery
Roasted Corn
Roasted Corn
Roasted Corn
Recipe Summary
Yield: Makes 6 ears of corn
Recipe Summary
Yield: Makes 6 ears of corn
Yield: Makes 6 ears of corn
Makes 6 ears of corn
Ingredients
Ingredients
- 6 ears corn, in husks
- Fresh herb sprigs, such as thyme, sage, and marjoram
- Coarse salt
- 5 tablespoons unsalted butter
Directions
Preheat oven to 450 degrees. Slit husks on one side, and peel back from corn; remove corn silk. Fold husks back around corn; tuck in a few herb sprigs, a sprinkle of salt, and bits of butter. Tie with kitchen twine, and place in a baking pan. Roast until tender, about 25 minutes. Remove from oven; remove the husks, and serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Corn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Corn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
