Ingredients
Scale
- Four ears of corn, fresh, husked
- Quarter cup softened butter
- One tablespoon freshly chopped parsley
- One teaspoon freshly chopped rosemary
- One teaspoon freshly chopped thyme
- Three-quarter teaspoon kosher salt
- Half teaspoon black pepper
- Two garlic cloves, medium, minced
Instructions
- Prep the oven to heat to 425F, and while waiting, blend the other ingredients in a bowl till even.
- Brush each corn with one tablespoon of the butter mixture, and wrap individually in foil. Arrange the corn cobs on a baking pan, ensuring they’re evenly spaced.
- Bake the corn cobs for 20 to 25 minutes, turning them once at the halfway line. And when the time is done, carefully remove them from the foil and serve at once.
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