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Baked Corn on the Cob with Herbs

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Enjoy an all-American classic all buttered up and herbed!
Updated Nov 2, 2016
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use frozen ears of corn that are already husked and cleaned to save time and cleanup.

Nutrition

120 Calories, 1 g Total Fat, 3 g Protein, 25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
160 mg
Potassium
250 mg
Total Carbohydrate
25 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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