It’s that time of the year again! Oh how I love corn on the cob. Usually I boil it but after making this recipe, I will never boil corn again!
4 corn cobs, husked
2 tbsp. unsalted butter, melted
2 tbsp. finely grated Parmesan cheese
1 clove garlic, grated
2 fresh basil leaves, finely chopped
1 pinch pepper
1. Preheat oven to 425F.
2. Place corn on lightly greased baking sheet; roast until corn is tender, turning once, about 20 to 25 minutes.
3. Meanwhile, stir together butter, Parmesan cheese, garlic, basil and pepper.
4. Brush butter mixture over corn before serving.
This corn is so unbelievably juicy and yet the spots where it roasts is so tasty. At first I was afraid that the corn would dry out but it was quite the opposite. I liked this so much better than just boiling it like I usually would. What could it hurt to try?