Roasted Corn on the Cob with Honey-Cayenne Butter combines sweet and savory in this delicious new way to enjoy those golden ears of corn in late summer. It’s even more perfect when served at a shrimp boil alongside friends and family. So, spread out some newspaper for a seriously delicious and next-level experience!
Roasted Corn on the Cob with Honey-Cayenne Butter
Yields: 6 servings
- ½ cup salted butter, softened
- ¼ cup finely chopped fresh parsley
- 2 tablespoons honey
- ½ teaspoon cayenne pepper
- 2½ teaspoons kosher salt, divided
- 6 ears corn with husks
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- Garnish: fresh parsley, flaked salt
- In a small bowl, stir together butter, chopped parsley, honey, cayenne, and ½ teaspoon kosher salt. Refrigerate until ready to serve.
- Soak corn in water for 1 hour.
- Preheat oven to 400°.
- Remove corn from water, and pull husks down ears to base, leaving husks intact. Remove silks, and tie back husks with kitchen twine. Place cobs on a rimmed baking sheet, and sprinkle with remaining 2 teaspoons kosher salt and black pepper. Drizzle with oil.
- Bake, turning occasionally, until corn starts to brown, 35 to 45 minutes. Serve with honey-cayenne butter. Garnish with parsley and flaked salt, if desired.