2013 – Gluten Free Living
Roasted Herb Corn is so easy to make. I so enjoy corn on the cob, and 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. Normal 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.
If you’re looking for a way to use up produce from your CSA, or 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 happy at this delicious side dish. You can easily serve this vegan by substituting olive oil for the butter in the recipe.
Roasted Herb Corn is a quick and easy side dish to go along with any meat or grilled food. I served mine with Parmesan Chicken Bake and Mary’s Potatoes. We love corn on the cob and this is an excellent way to serve it.
This recipe is plenty of seasoning for six ears of corn. Corn is roasted in foil in the oven for 30 minutes. To serve: remove corn from foil and secure with corn skewers.
Here’s what I did.
Shuck corn and discard silk and corn shucks.
Melt butter. You will need salt, pepper, sugar, paprika, parsley and rosemary for this recipe.
Combine herbs and butter.
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 and bake at 400 for 30-35 minutes.
Remove foil and place corn on serving platter. To serve: place corn skewers in sides of corn. Eat and enjoy!
Roasted Herb Corn is some of the tastiest corn on the cob you will ever consume!
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. Okay, go ahead and sink your teeth into one!