2013 – Gluten Free Living
I love corn on the cob and Herbed Corn is a great way to make it. I remember as a kid going through my cousin’s corn fields in southeastern Ohio and picking it straight off the cob and eating it out in the fields. There was nothing quite like their sweet corn. Wow, it was delicious. Corn is still one of my favorite vegetables (as you can tell if you check out how many corn recipes I’ve posted on this blog already!)
Corn was on sale three for a buck a few days ago, so I thought I’d whip up some tasty Herbed Corn. I get tired of cooking corn on the cob by boiling in water all the time and wanted something with a little more flavor. I came up with this tasty recipe. It’s quick, easy, and easily vegan if you want to replace the butter with olive, coconut or avocado oil. Just mix the seasonings in the melted butter, brush on the corn, wrap up in waxed paper, place in a baking dish and bake for 30 minutes or so. Fix it and forget about it!
If you’re looking for a tasty way to use up garden veggies this corn on the cob recipe is it! Or, if you have an abundance of corn on the cob from your CSA group this summer, then consider this quick, easy, and economical recipe. Simply double the ingredients if you want to use six-eight ears of corn instead of three or four.
You will notice in these pictures that I substituted waxed paper for the normal wrap of aluminum foil. I’m doing my best to eliminate as much aluminum as possible from my cooking methods since aluminum causes memory loss and brain fog. That means getting rid of treasured pots and pans, etc., and going to glass, cast-iron or enameled cast iron instead.
When I originally made this recipe in May of 2013, I found that the pictures were less than satisfying to me and decided to remake Herbed Corn again so I could retake the pictures. I ended up making a batch of this recipe a couple of weeks ago (May 2014), when I took a meal to some friends who were moving into a new home. They loved it just like we did.
I recently remade this recipe again (August 2018) and took a few new pictures since the pictures posted looked a little dried out! 🙁 I served it with Montreal Seasoned Steak and Baked Sweet Potatoes. Herbed Corn is still as delicious as ever!
Herbed Corn is so delicious. It’s the perfect side dish for steak and sweet potatoes.
If you’re grilling out with friends this corn recipe can be made on the grill or baked in the oven.
Herbed Corn is so quick and easy to prepare. I served it with Montreal Seasoned Steak and Baked Sweet Potatoes.
Here’s what I did.
I used these ingredients.
Melt butter in microwave. Or if you’re vegan, substitute coconut oil, olive oil, or avocado oil. Add salt, pepper, paprika, garlic powder, thyme and parsley. Stir to combine.
Remove silk and husks from corn. Place corn on a piece of waxed paper. Spread butter-herb mixture thickly over corn. This mixture is actually enough to do 4 or 5 ears of corn. Roll corn cob over and make sure all sides are coated with the butter-herb mixture.
Roll the corn up in the waxed paper folding in the sides so butter doesn’t drip out everywhere.
Place corn cobs in a glass baking dish. Bake at 400 for about 30 minutes.
Remove from oven. Unwrap waxed paper.
Melt additional butter and add to remaining herbs in measuring cup. Brush butter mixture over hot corn.
Herbed Corn is low calorie, healthy and gluten free. You can easily make this recipe vegan by using coconut oil or olive oil instead of butter.
Herbed Corn is a great recipe to make when you have other parts of your meal that are more extensive and have a lot more steps because this recipe is very low maintenance.
Herbed Corn is wonderful for a summer meal. Serve with Montreal Seasoned Steak and Baked Sweet Potatoes.
Every bite is mouthwatering.
Here’s the recipe.
(My own concoction)
- 3-4 ears fresh corn
- 2-3 tbsp. butter, melted
- ¾ – 1 tsp. kosher salt
- 1/3 – ½ tsp. pepper
- 1 tsp. paprika
- ¾ tsp. garlic powder
- ½ tsp. thyme
- 1 heaping tablespoon parsley
- Melt butter in microwave safe glass measuring dish.
- Add salt, pepper, paprika, garlic powder, thyme and parsley.
- Stir to combine.
- Place corn on waxed paper.
- Brush butter and herb mixture generously over top of corn cobs.
- Roll corn in waxed paper folding the sides in (like a burrito) and place in glass baking dish.
- Bake about 30-35 minutes at 400°.
- Remove waxed paper to serve.
Herbed Corn is a great way to use up garden produce.
This is one delicious corn!