There's only one BEST way to cook corn on the cob, either on the grill or in the oven. It just takes a little butter, salt, pepper, and about 20 minutes. If you're vegan, skip the butter and use an equal amount of Earth Balance or 1 teaspoon of olive oil per ear of corn. Makes 4 ears of corn.
Prep Time 5minutes
Cook Time 23minutes
Total Time 28minutes
Author Stephanie Stiavetti
Four 12-inch square pieces of foil
4wholefresh ears of cornpeeled and silk removed
1/4cupof butterat room temperature
1tablespoonfresh thyme leavesoptional, but well worth it
1teaspoonfreshly ground black pepper
Preheat grill, or preheat oven to 400°F (204°C) .
Lay out the four pieces of foil and set an ear of corn in the middle of each one.
Divide the butter evenly between the four ears of corn. Coat each ear evenly with butter.
Sprinkle each ear with a few pinches of thyme, salt, and pepper, making sure to leave enough for a second sprinkling after turning. Turn the ears over and sprinkle with the remaining thyme, salt, and pepper.
Wrap the ears tightly in foil and set them on a large rimmed baking sheet to catch any dripping butter. Slide the baking sheet into the oven and bake for 20 minutes, turning each ear of corn every 5 minutes during its stint in the oven to make for even butter absorption.
Remove the corn from the oven and unwrap each ear. Slice each cob into individual pieces, if you like. Serve immediately.