Prep 10 mins
Cook 15 mins
- Preheat oven to 400 degrees.
- Blanch corn in husk for 5 minutes, then plunge into ice water.
- When cool, remove and drain.
- Gently fold back husk all around.
- Remove one leaf of husk and use it to secure pulled-back husk.
- Secure with a short wooden skewer or toothpick.
- Brush ear with herbed butter (1/4 cup melted butter, 1/4 cup chopped thyme and sage).
- Lay corn on baking sheet and bake 10 minutes.