Ingredients
Scale
- 6 ears sweet corn on the cob, husked
- 6 tablespoons butter, softened to room temperature
- 1 small garlic clove, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/3 cup fresh Parmesan cheese, finely grated
Instructions
- In a small bowl, combine the butter, garlic, and parsley.
- Lay each ear of corn on its own sheet of foil. Spread about a tablespoon of the butter mixture all over the corn, then wrap the foil around the corn tightly twisting the ends of the foil to seal the corn packet shut to prevent the butter from spilling out into the oven while the corn roasts.
- Roast the corn in the oven at 400 for 25-30 minutes.
- Cool the corn for 3-5 minutes then sprinkle with parmesan cheese before serving.
