Roasted Corn with Oregano Butter
Sprigs of herbs tucked inside the husk lend their
fresh flavor to the corn.
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 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.
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