“Come, come and eat! If your belly is empty, fill it!”
-Masarha, the Sundry Swills Inn in Alten Corimont, the Elder Scrolls Online
As fun as creating big showy recipes like Colovian Roast Turkey is, sometimes it’s nice to add an easy side dish to the old repertoire. This Roast Corn recipe, based on the Provisioning Recipe from Elder Scrolls Online, is easy to adapt to match the flavors of any meal, and easy to assemble and throw in the oven for a delicious and unique side with minimal extra labor. And once you’ve had roast corn, you’ll never boil your corn on the cob ever again!
Preheat the oven to 400 degrees and assemble your ingredients. You’ll need 4-6 ears of corn (any more and you can adjust the recipe to add a little more butter and herbs), 1/2 cup of softened room temperature butter, about 2 teaspoons each of finely minced fresh parsley and thyme, and coarse kosher salt and pepper to taste.
Add butter, parsley, thyme, salt, and pepper to small bowl and mix thoroughly with a fork.
Arrange the ears of corn on a baking sheet lined with tinfoil and thoroughly slather each ear in the herbed butter, reserving about 1/4 of the butter. Bake at 400 degrees for 40 minutes, flipping each ear of corn once at the twenty minute mark.
Remove from oven and allow to cool slightly before plating. After plating, slather each ear in the remaining herbed butter and serve warm.
Roast Corn
Flavorful roasted corn with herbed butter, the perfect no-mess accompaniment to any meal.
Ingredients
-4-6 Ears of Shucked Corn-1/2 Cup Butter, Softened at Room Temperature
-2 tsp Finely Minced Fresh Parsley
-2 tsp Finely Minced Fresh Thyme
-Coarse Kosher Salt and Pepper to taste
Directions
- Gather your ingredients and preheat oven to 400 degrees.
- Combine parsley, thyme, salt, pepper, and butter in a small bowl and mix thoroughly with fork.
- Reserve 1/4 of the herbed butter. Slather the remaining butter over each ear of corn and arrange on a tinfoil lined baking sheet.
- Roast at 400 degrees for 40 minutes, flipping each ear of corn once halfway through.
- Allow to cool slightly before plating.
- After plating slather the remaining herbed butter over the ears of corn and serve warm.
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