Oven Roasted Sweet Buttered Corn on the Cob

Remove the husks and silk from the corn as much as possible.

Microwave frozen butter for about 25 seconds, then in 7-second intervals until just melted around the edges with a clump in the middle.

Mash the clump of butter to blend it with the melted edges, creating a spreadable consistency.

Add about 2 teaspoons of pink Himalayan salt to the butter spread.

Sprinkle in about 3/4 tablespoon of granulated garlic into the butter spread.

Add 2 tablespoons of sugar to the butter mixture, tasting and adjusting to 3 tablespoons if desired for sweetness.

Lay out aluminum foil squares and place the corn diagonally on them.

Spread the butter mixture over the corn, ensuring it gets into all the nooks and crannies.

Sprinkle black pepper over the buttered corn.

Gather the foil at the top and pinch the sides to create a loose pocket for the corn to steam in.

Place the foil-wrapped corn in a pan to catch any melted butter that seeps out during cooking.

Bake in the oven at 350°F for 35 to 45 minutes.

After baking, remove the corn from the foil and rub a little more butter on top if desired.

Sprinkle a little parsley on the corn for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens