Roasted Corn on the Cob (with herb butter)

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Roasted Corn on the Cob 

(with herb butter)

When I was preparing for a summer picnic, I read an article on Epicurious where they made a good point that a grill has limited space, so how can you make corn instead of always making it on the grill?  They also made a point that you have the delicious grilled taste from your other ingredients. Roasting it this way also cooks it directly in the herb butter!  Serve with your other grilled items. Yum! 

Preheat your oven to 375F. Husk as many ears of corn as you’d like.

Tear off enough squares of foil to wrap each ear of corn. 

To make your herb butter: Chop up herbs of your choice.  Using softened butter, mix with herbs and salt (if unsalted.)  If you are using a brush, melt butter with herbs. Adjust salt as necessary. 

Working over a sheet of foil, brush the corn with your herb and wrap with tin foil. 

Arrange the foil-wrapped corn on a rimmed baking sheet and roast, turning once, until the corn is cooked through, 20 to 25 minutes.

Mel eating the corn at our pool party!

Orignal Recipe:

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