Baked Corn With Thyme Recipes

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
• Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 F.
• In a small mixing bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
• Wrap each corn in aluminum foil and place on a large half sheet baking pan. Roast in the preheated oven for 40 minutes, turning the corn over halfway.
• Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven and place corn back in. Broil on high for 2-3 minutes.
• Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

BAKED CORN ON THE COB WITH HERBS

Steps:

• Heat oven to 450°. Husk corn and remove silk.
• Place each ear on 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.
• Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.

BAKED CORN WITH THYME

Steps:

• In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.