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10 minutes
30 minutes
- 4 ears corn
- Butter-flavored cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 20 to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage
- Preheat the oven to 450°F. Peel off the husk and silk from the corn.
- Place each ear on a 12-inch square of aluminum foil, then generously spray all sides of the ears with cooking spray. Season with salt and pepper, and surround each ear with 5 or 6 herb sprigs before sealing the foil packets.
- Place the sealed ears of corn directly on the oven rack and bake for about 20 minutes, or until the corn is tender.
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