Ingredients:

  • 4 ears of fresh corn on the cob, husked (about 1.0 kg)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • ½ cup unsalted butter, softened (115 g)
  • 2 tablespoons fresh parsley, chopped (8 g)
  • 2 tablespoons fresh chives, chopped (8 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon lemon juice (5 ml)
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Husk the corn, removing silks, and rinse it briefly under cold water. Pat dry.
  3. Place the ears on a large baking sheet. Drizzle with olive oil and sprinkle with salt, rolling to coat evenly.
  4. For a steaming effect, wrap each ear in aluminum foil.
  5. Roast in the preheated oven for 25 minutes, turning halfway through until kernels are tender and lightly charred.
  6. While the corn roasts, mix the softened butter, parsley, chives, garlic powder, lemon juice, salt, and pepper in a small mixing bowl until well combined.
  7. Remove corn from the oven, unwrap (if wrapped), and generously slather each ear with herb butter. Enjoy hot!