Total Time
25mins
Prep 10 mins
Cook 15 mins

Directions

  1. Preheat oven to 400 degrees.
  2. Blanch corn in husk for 5 minutes, then plunge into ice water.
  3. When cool, remove and drain.
  4. Gently fold back husk all around.
  5. Remove one leaf of husk and use it to secure pulled-back husk.
  6. Secure with a short wooden skewer or toothpick.
  7. Brush ear with herbed butter (1/4 cup melted butter, 1/4 cup chopped thyme and sage).
  8. Lay corn on baking sheet and bake 10 minutes.

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