Baked corn with garlic, parsley, and butter is the quintessence of August, when the air is filled with the aromas of freshly cut grass and ripe fields. The secret lies in finding corn in its milk stage: when pressing a kernel releases a sweet, milk-like juice. When baked in the oven, the sugar inside the kernels slightly caramelizes, and the garlic butter permeates every row, transforming the vegetable into an exquisite side dish. This method keeps all the juiciness locked inside the paper cocoon, filling the house with the scent of fresh herbs.
Golden corn on the cob, infused with aromatic garlic and delicate butter, makes the perfect summer dish.
Ingredients
- 2 ears of young sweet corn (milk stage)
- 2 tablespoons butter
- 2 garlic cloves
- a few sprigs of fresh parsley
- 1 teaspoon salt
How to make baked corn with garlic, parsley, and butter
First of all, the success of this dish heavily depends on the corn. Press a kernel to test it. If it is soft and releases a milky juice, that is exactly what you need. You won’t get a delicious result using overripe corn for this recipe. It takes too long to bake, and it will end up tough anyway.
For baking, choose only young corn with soft kernels to ensure the dish turns out tender and juicy.
Peel the husks off the cobs, remove the silk, and trim the stems. Leave the corn cobs completely clean.
Carefully remove the husks and silk, preparing the corn for a generous coating of aromatic garlic butter.
Crush the garlic cloves with a knife and peel them. We are using early garlic for this recipe; it is juicy, so you can easily add more than two cloves. Season it to your taste.
Fresh, juicy garlic gives the corn an unforgettable savory aroma when roasted in the oven.
Place the crushed garlic in a mortar. Add a teaspoon of coarse salt. Grind the garlic and salt until it forms a thick paste. Finely chop the fresh parsley, add it to the garlic, and pound everything together for another minute.
Crush fresh parsley, garlic, and coarse salt in a mortar until it forms a thick paste.
Transfer the salty garlic and parsley paste to a small bowl and add room-temperature softened butter.
Mix the butter with the seasonings until smooth—this is the flavor base of our baked corn.
Mix the butter well with the seasonings. You will get a mixture similar to compound butter. Divide the butter paste in half and generously coat the cobs with it.
Generously coat each cob with the prepared butter mixture so the kernels soak up the aroma.
Cut a piece of parchment paper to the right size. Place the corn cobs on the paper and add another pat of butter on top of each. By the way, a roasting bag works too, and if you don’t have one, aluminum foil is perfectly fine.
Place the corn on parchment paper and add a bit more butter on top for maximum juiciness.
Twist the edges of the paper like a candy wrapper. It is best to use a double layer of parchment. Tie the ends securely with kitchen twine or string.
Wrap the cobs in the paper and tie the edges tightly, creating a steaming effect in their own juices.
Preheat your oven to 200°C (400°F). It is great if you have a pizza stone or ceramic tile on the rack. A wide cast-iron skillet works well too. Place the wrapped corn cobs in the preheated oven with the paper seam facing up. Bake for 40-50 minutes.
After 40-50 minutes of baking, the corn is ready. Serve it hot straight in the paper to preserve all the juices.
Unwrap the baked corn and serve it immediately while it is piping hot. If desired, you can sprinkle it with freshly ground black or red pepper, or drizzle with a high-quality soy sauce. Enjoy!
Baked corn with garlic, parsley, and butter reveals its best flavor when served piping hot. If you want to add a Mexican flair, try squeezing some lime juice over the cobs and sprinkling them with grated hard cheese or a pinch of smoked paprika before serving. For those who love to experiment, substitute parsley with cilantro, and regular salt with Adyghe salt (a seasoned salt blend with dried herbs and garlic).
Store the leftover corn right in the parchment so it doesn't dry out. If you happen to have any uneaten cobs, slice the kernels off with a sharp knife and fold them into a morning omelet or a warm avocado salad—the roasted flavor will bring a restaurant-quality touch to your everyday meals. Just remember that reheating in the microwave should be brief; otherwise, the tender kernels might become tough.
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