Ingredients:

  • 4 large ears of fresh corn on the cob (about 1 kg)
  • 4 tablespoons unsalted butter (56 grams, softened)
  • 1 teaspoon salt (5 grams)
  • 1 teaspoon black pepper (5 grams)
  • Optional toppings: fresh herbs (parsley or cilantro), grated cheese, or lime wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Husk the corn, removing all the silk and the outer layers. Rinse the corn under cool water and pat dry.
  3. In a small bowl, mix softened butter with salt and pepper. Use a brush or your hands to spread the mixture evenly over each ear of corn.
  4. If desired, wrap each ear of corn in aluminum foil to retain moisture. This step is optional but enhances tenderness.
  5. Place the corn, wrapped or unwrapped, on a baking sheet.
  6. Bake in the preheated oven for 30-35 minutes, turning halfway through for even cooking. Corn should be tender when pierced with a fork.
  7. Unwrap (if wrapped) and serve immediately, garnished with optional toppings.