Ingredients
- 1/4 cup unsalted butter softened
- 1 tablespoon fresh flat-leaf parsley finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ears fresh corn husks and silk removed
Instructions
- Preheat your oven to 425°F. In a small bowl, mix together the softened butter, parsley, garlic, rosemary, thyme, salt, and pepper until well combined.
- Generously apply about 1 tablespoon of the herb butter mixture onto each ear of corn, ensuring it's evenly coated.
- Wrap each buttered corn cob tightly in aluminum foil, making sure the ends are sealed.
- Place the foil-wrapped corn cobs on a baking sheet and roast in the preheated oven for 20 to 25 minutes. Halfway through, turn the corn to ensure even cooking.
- Once the corn is tender and cooked through, carefully unwrap the foil and serve the corn hot.
