Baked Corn on the Cob with Herbs
Enjoy an all-American classic all buttered up and herbed! Author: By Betty Crocker Kitchens Total Time: PT0H30M
Serving size: 4
Calories per serving: 0
4 ears corn
butter-flavored cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
20 to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage
1 Heat oven to 450°. Husk corn and remove silk.
2 Place each ear on a 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil.
3 Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.