Buttery, garlicky, and loaded with Parmesan goodness – grilled or roasted to absolute perfection!
This corn almost started a house fire. Literally.
It’s not the corn’s fault. It’s mine. Let’s blame the corn for the sake of conversation since the husks have caught fire.
The flames did not spread, and the corn was roasted and charred to perfection.
As soon as the flames had died down, I spread butter on the toast and sprinkled freshly grated Parmesan on top. I have to say that it was worth the risk.
- Unhusked eight ears of corn
- Eight tablespoons of unsalted butter at room temperature
- Two cloves garlic pressed
- Half a teaspoon of dried thyme
- To taste, add Kosher Salt and freshly ground Black Pepper
- Half a cup of freshly grated Parmesan
- Fresh parsley leaves, two tablespoons
- Preheat oven to 350 degrees F.
- Place the corn in its husks directly on the oven rack. Roast for 40-45 minutes until the corn is tender and cooked. *
- Combine butter, thyme, and garlic in a small bowl. Season with salt and black pepper to taste.
- Peel off the husks. Rub one tablespoon of the butter mixture on each corn ear.
- Sprinkle with Parmesan cheese and parsley if you like.