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Roasted Corn

Roasting ears in their husks gives corn an appealing smokiness.

  • Yield: Makes 6 ears of corn

Source: Annual Recipes 2003


  • 6 ears corn, in husks
  • Fresh herb sprigs, such as thyme, sage, and marjoram
  • Coarse salt
  • 5 tablespoons unsalted butter


  1. Preheat oven to 450 degrees. Slit husks on one side, and peel back from corn; remove corn silk. Fold husks back around corn; tuck in a few herb sprigs, a sprinkle of salt, and bits of butter. Tie with kitchen twine, and place in a baking pan. Roast until tender, about 25 minutes. Remove from oven; remove the husks, and serve.


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