Roasted Herb Corn
2013 – Gluten Free Living
Roasted Herb Corn tastes so wonderfully. And, it is so easy to make. I so enjoy corn on the cob. Especially when it’s roasted with herbs. You can’t have enough recipes for herb-roasted corn in my opinion, because I don’t want to eat corn the same way all the time!
This Roasted Herb Corn recipe has a wonderful array of flavors. It takes about 5 minutes to prepare the corn and about 30 minutes to bake it. You can probably also grill this recipe with great results.
For those of you with a bumper crop of corn in your garden this is a marvelous way to enjoy some of your fresh produce. Roasted Herb Corn is quick, easy, simple, yet big on taste. I got the recipe from Norma Bryant back in 1997 when they had our family over for dinner one night. Norma made so many delicious foods for us for that special meal. I think I came home with 5 great new recipes! This was one of them.
This is a great way to use up produce from your CSA. If you want another tasty way to serve corn to your family, then consider trying out this version of Roasted Herb Corn. You will go away feeling full, satisfied, and contented after eating this delicious side dish. You can easily make this recipe vegan by substituting olive oil or avocado oil for the butter in the recipe.
I initially posted this recipe in June 2013. I was new to taking pictures with my Canon camera. They were okay, but just barely. I recently remade this recipe (June 2019) for our Friday night Bible study group. I served it with Hamburgers and Down Home Potato Salad. It was a big hit with everyone. Give it a try and you’ll see what I mean.
Roasted Herb Corn is so delicious. It’s also a quick and easy side dish to go along with any meat or grilled food. The first time I made this recipe, I served it with Parmesan Chicken Bake and Mary’s Potatoes.
We love corn on the cob and this is an excellent way to serve it.
I served Roasted Herb Corn with Down Home Potato Salad and Beef Kielbasa.
Here’s what I did.
I used these ingredients.
Shuck corn and discard silk and corn shucks.
Melt butter. Add salt, pepper, sugar, paprika, parsley and rosemary. Stir ingredients to combine.
Place a piece of corn on a piece of aluminum foil. Brush corn with butter-herb mixture.
Fold the foil from the sides to the middle first. Now roll up corn. This will keep the butter inside the foil and prevent it leaking out everywhere in the pan.
Place foil-wrapped corn in a baking dish or on a cookie sheet and bake at 400 for 30-35 minutes.
Remove foil and place corn on a serving platter.
Roasted Herb Corn is some of the tastiest corn on the cob you will ever consume!
We like to serve this during the summer for potlucks, summer holidays or backyard barbecues.
Roasted Herb Corn is delicious with Down Home Potato Salad.
Here’s the recipe.
ROASTED HERB CORN
(Recipe from Norma Bryant, when we attended Southwest Baptist Church, DeSoto, TX)
- ¼ cup butter
- 1 tsp. parsley
- ¾ tsp. rosemary
- ½ tsp. sugar
- ½ tsp. paprika
- ½ tsp. black pepper
- ½ tsp. salt
- 6 ears corn
- Mix butter and seasonings.
- Spread evenly over corn.
- Wrap tightly in foil.
- Bake at 400° for 30-35 minutes, turning over once during baking.
If you’re having a big crowd for dinner, this recipe is easily doubled. It is also so quick and easy to prepare for a side dish.
Perhaps it’s the sugar that gives Roasted Herb Corn it’s wonderful taste. But the spices flavor it up wonderfully too. We certainly enjoyed it with Beef Kielbasa and Down Home Potato Salad.
Okay, go ahead and sink your teeth into one!