▢8 ears corn on the cob, husks and silk removed
▢8 tablespoons unsalted butter, room temperature
▢1 teaspoon kosher salt, or adjust to taste
▢1 teaspoon freshly ground black pepper, or adjust to taste
INSTRUCTIONS
Preheat oven to 400°F.
Line a baking sheet with aluminum foil and place the ears of corn on the baking sheet. Reserve about 1/2 of the butter and spread the remaining butter on all sides of the ears. Sprinkle liberally with salt and pepper.
Bake, turning corn occasionally, for 30-45 minutes, or until corn starts to brown.
Remove from the oven and spread the remaining butter evenly over the ears of corn. Sprinkle with more salt and pepper if desired.
Serve and enjoy!
NUTRITION
Serving: 1ear of corn | Calories: 178cal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 306mg | Sugar: 6g | Fiber: 2g | Calcium: 6mg | Iron: 1mg
STUBBORN STAINS ON THE TABLECLOTH, FORGET ABOUT BLEACH: YOU WILL ONLY SOLVE IT IF YOU USE THIS
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Once I discovered this foolpool recipe, I knew I couldn’t go back
Made this for Sunday football and it was a major hit! No leftovers!
Kathy Bates: A Fighter and Warrior Against Cancer
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