Ingredients:

  • 8 ears of corn, husks and silk removed
  • 1/2 cup unsalted butter, melted
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Pat the shucked corn dry with a paper towel to ensure the butter adheres.
  2. In a small bowl, whisk together the melted butter, salt, and pepper. Using a brush, coat each ear of corn generously in the butter mixture.
  3. Place each buttered ear on a square of aluminum foil and fold the edges tightly to create a sealed pouch. Arrange the packets on a large rimmed baking sheet.
  4. Roast in the center rack of the oven for 20 minutes. For a charred finish, open the foil packets for the final 3–5 minutes and turn the oven to broil.
  5. Remove from the oven, carefully open the foil, and brush on the garlic herb finish while the corn is hot to bloom the aromatics.