TIBS Parmesan & Herbs Roasted Corn on the Cob
"This is one of my all time favorite side dishes. Fresh roasted corn on the cob with a blend of herbs and parmesan cheese. Nature's goodness in every bite."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 ears fresh corn (husked)
- 8 tablespoons sweet unsalted butter (room temp)
- 2 garlic cloves (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh parsley (chopped)
- kosher salt (to taste)
- ground black pepper
- 1⁄2 cup parmesan cheese (freshly grated)
directions
- Preheat oven to 350 degrees.
- Place the corn in its husks directly upon the oven rack in the middle position. Roast until tender (Approx. 40-45 minutes).
- In a small bowl, combine butter, garlic, thyme, and parsley. Add salt and pepper to taste.
- Remove the husks and hairs. Baste the corn with the garlic & herbs butter mixture coating each cob of corn completely. Sprinkle parmesan cheese on top of each one.
- Serve.
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RECIPE SUBMITTED BY
Mr Tibs
Wichita Falls, Texas
I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.
