Roasted Corn with Oregano Butter
Sprigs of herbs tucked inside the husk lend their fresh flavor to the corn.
- Servings: 4
Source: Martha Stewart Living, September 1995
- 4 tablespoons unsalted butter, softened
- 1/2 cup fresh oregano leaves, plus 8 sprigs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ears corn (about 2 1/2 pounds)
Heat oven to 375 degrees. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chop with a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
Use a pastry brush to spread the herb butter evenly over the kernels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husks back up to enclose corn and herbs. Wrap kitchen string around the tip of the ear and tie.
Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, about 25 minutes. Remove string. Pull back the husks and tie them in a knot, if desired. Season to taste and serve.