Garlic Butter Roasted Corn

Image: Baked corn on the cob on a baking tray with parsley

Description: This garlicky, buttery, baked corn on the cob is the perfect summer appetizer or addition to any meal. Adding lemon juice, lemon zest, and other seasonings and herbs kick things up a notch!

Yield: Recipe make 5 roasted ears of corn.

Ingredients:

• 5 ears of corn, with husks

• 4 Tablespoons unsalted butter, melted

• 1/2 teaspoon smoked paprika

• 1/8 tsp cayenne pepper

• 2 cloves garlic, grated

• Zest of one lemon

• 1 teaspoon lemon juice

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1/2 teaspoon kosher salt, or to taste

• 1/2 teaspoon ground black pepper

• Garnish: Fresh chopped parsley, Extra Virgin Olive oil

Directions:

Preheat oven to 400°F.

Carefully peel back the husk to remove the corn silks BUT do not completely remove the husks from the corn as the corn will bake in the husks.

In a medium bowl, combine melted butter, parsley, garlic, lemon zest, thyme, salt, pepper and cayenne pepper, set aside.

Place corn husks on a baking sheet or baking tray, roast until corn is soft, about 35-40 minutes.

During the last 10 minutes of baking, remove the corn from the oven to spread the butter mixture all over each piece. peel back the top layer of each corn husk and spoon the butter mixture over pressing into the corn to spread it evenly. Flip each corn, lifting the husk to expose the corn, and spread the remaining butter mixture over each piece. Return to oven to finish baking.

Remove from oven. Drizzle over olive oil and sprinkle fresh parsley if desired. Adjust for salt before serving.