Herbed Corn on the Cob

Herbed Corn on the Cob

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Serves: 4,Yield: 4corn on a cob

    • About This Recipe

    “This is an adopted recipe from the Great Adoption of Feb 2005. Finally tried it out on 23 March 2009.This is a seriously good recipe.”

    Ingredients

  • 4earscorn, silked and husked
  • 1 -2tablespoonbutter, melted( your preference to the amount used)
  • 1/4 teaspoondried basil
  • 1/4 teaspoondried sage
  • 1/4 teaspoondried oregano
  • 1/4 teaspoondried rosemary
  • 1/8 teaspoonsalt
  • 1/8 teaspoonpepper
  • aluminum foil

    • Directions

  • Preheat oven to 400F or 210°C.
  • In a small bowl, combine butter and dried ingredients.
  • Place corn in aluminium foil and brush corn with herbed butter.
  • Wrap up well and put in oven for about 20 mins or so.
  • Enjoy.

    • Reviews

  • “This was fantastic! 🙂 Both DH & I loved the herbs and the flavor they brought out. Definitely a keeper – thanks for sharing!”

  • “This corn was too herbed for us.Neither my kids nor I cared for it.I still think corn on the cob is best with butter and salt and pepper.”

  • “We really enjoyed this and I was a bit skeptical. My kids threatened to scrape the herbs off but once they took a bite I didn’t hear another complaint. I think this is great when you already have the oven on and want another sidedish.”

  • “Great recipe.I’ve served it many times all to rave reviews.It’s a keeper!”

  • “this was excellent and now will ba a family favorite. Qick-easy and yummy.”

  • “This was ok. We didn’t feel the combination of herbs was what we liked for the corn, although baking this way was very nice. We might try a different mixture of herbs if we should prepare this again. But thanks for sharing ~Lorie”

  • “This was the first corn on the cob recipe I came upon and my first time cooking it, and I couldn’t be happier.It was very easy to prepare, and turned out great.I used 2 TBS of butter, and since I only had three of the herbs on hand and didn’t want to leave one out, I subbed 1 tsp of Italian Herbs (a combination of marjoram, thyme, rosemary, savory, sage, oregano and basil.)Delicious!”

  • “Perfect! I will make it this way forever!It was so moist and yet still a tad crunchy….This is a keeper! I bragged on this recipe to my mother and she is making this recipe for their Fathers Day dinner tonight. Thanks so much!”

  • “The herbs are a nice blending of flavors.I used fresh frozen corn from last season.”

  • “Very good! I love the seasoning blend. I wasn’t able to get fresh corn, so I had to use frozen ears. I am looking forward to trying this recipe with fresh corn and cooking it on the grill.”

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