Baked Corn on the Cob with Herbs

Baked Corn on the Cob with Herbs

Enjoy an all-American classic all buttered up and herbed!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

4
ears corn
Butter-flavored cooking spray
1/4
teaspoon salt
1/8
teaspoon pepper
20
to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage
  1. Heat oven to 450°. Husk corn and remove silk.
  2. 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.
  3. Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a tantalizing blend of flavors, team two herbs together with the corn—basil and rosemary or thyme and dill weed are especially good combinations.
Time Saver
Use Green Giant® frozen ears of corn that are already husked and cleaned to save time and cleanup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 25 g
    • (Dietary Fiber 3 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.