Organic Herb-Roasted Corn

• 6 ears organic corn, husked
  
• 3 tablespoons butter or olive oil
  
• 1 tablespoon crushed garlic
  
• 1 teaspoon each dried tarragon, thyme, and basil, or 1 tablespoon each fresh, chopped
  
• 1-2 teaspoon each salt and ground black pepper
  

Preheat oven to 400°F. Have ready 6 sheets of baker’s parchment, each large enough to wrap an ear of corn. In a small saucepan over medium heat, melt butter or warm olive oil; stir in garlic, herbs, salt, and pepper. When mixture is sizzling, remove from heat.

Place an ear of corn on a piece of baker’s parchment, spread about 2 teaspoons of garlic and herb mixture over corn, then wrap parchment up and around ear of corn, twisting ends of parchment to seal. Repeat with remaining ears of corn. Arrange wrapped ears on a baking sheet and roast 15 minutes. Serve hot in paper wrappers.  

Editor’s note: Although this preparation method is delicious, farm fresh corn this time of year is so incredible on its own that you can cut it off the cob and use it raw in any variety of salads and salsas.

Serves 6

Courtesy Dave Smith, http://organictobe.org