Description
A flavorful recipe for Cowboy Butter Roasted Corn featuring succulent corn sections brushed with rich cowboy butter, oven-roasted to perfection, and garnished with fresh parsley. This side dish brings a smoky, buttery finish that pairs wonderfully with various main courses.
Ingredients
Scale
Corn
- 4 ears corn, husked and carefully cut into 1 1/2-inch sections
Cowboy Butter
- 1 recipe cowboy butter, melted
Garnish
- parsley, chopped for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F. Line a large baking sheet with aluminum foil, leaving enough foil on the ends to create a packet.
- Coat Corn: Place the corn sections onto the lined baking sheet. Brush each piece generously with the melted cowboy butter, ensuring all sides are thoroughly coated for maximum flavor.
- Create Packet: Wrap the corn tightly in the aluminum foil, forming a large sealed packet to lock in moisture and flavor during baking.
- Bake: Bake the foil packet in the preheated oven for 30 minutes to allow the corn to cook through and absorb the butter’s richness.
- Broil for Browning: Carefully open the foil and broil the corn for 10 minutes, rotating halfway through. This step gives the corn a desirable golden brown finish and subtle char.
- Final Butter Brush and Garnish: Remove the corn from the oven and brush with any remaining cowboy butter, reheating it if needed. Garnish with freshly chopped parsley and serve warm for the best taste experience.
Notes
- For air fryer preparation, brush corn sections with melted cowboy butter and air fry at 400°F for 12 minutes in a single layer, working in batches if necessary.
- This recipe is versatile and can also be adapted for grilled corn or microwaved corn using the same butter application technique.
- Ensure foil is tightly sealed to keep moisture in while baking, preventing dry corn.
- Use fresh parsley for garnish to add a pop of color and a fresh herbal note to the dish.
Nutrition
- Serving Size: 1 ear corn section
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
