Oven Roasted Corn on the Cob with Lemon Orange Zest

Serves 6 in about 40 minutes. A stove recipe built around thyme leaves and cajun seasoning.

Ingredients

• 6 ears of corn husked
• 1 stick softened butter (salted* or unsalted)
• 1 teaspoon garlic powder (or fresh, pressed)
• 1 teaspoon kosher salt (*½ teaspoon if using salted butter)
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• ½ teaspoon dill weed
• 1 teaspoon fresh tarragon
• 1 teaspoon fresh rosemary (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon cajun seasoning (reduce or omit salt if using)
• Lemon or orange zest

Method

1. Heat oven to 400°F. Line a baking sheet with parchment paper. keep it nearby.
2. In a small bowl, use a fork to mash together the softened butter, salt, black pepper, garlic powder (and herbs & spices of your choice).
3. Smooth the seasoned softened butter over each ear of corn, covering all of the kernels. Arrange the ears of corn on prepared baking sheet with some space between each one. Cook for 25-30 minutes, turning halfway through using tongs.
4. Lift out from the oven and serve hot. The corn will be seasoned, so taste it before adding any additional salt.

More side dishes ideas are in the side dishes collection.