Herb Roasted Corn
Herb Roasted Corn showcases sweet, plump kernels brightened by a herb compound butter and olive oil. A perfect side to your Thanksgiving mains.
If you can, use the related Thanksgiving compound butter recipe below for even more flavor, but regular butter works too!
30 min cook time
5 min prep
Servings
8
Units
Ingredients
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Directions
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- Preheat the oven to 350°F (175°C).
- Remove the frozen corn from its bag and spread in one or more sheet pans in a single layer. Place the pans in the oven and roast for 10 minutes, or until the corn begins to develop a char.
- 4 cup sweet corn, frozen (550 g)
- Remove the pans from the oven and toss the corn to redistribute. Return the pans to the oven for another 5 minutes to develop more char.
- Place a skillet over medium heat and melt the butter.
- 2 tbsp butter (32 g)(use compound butter if you have it)
- 2 tbsp butter (32 g)
- Add the roasted corn to the melted butter and stir to coat.
- Season with salt. Drizzle with olive oil and toss to coat.
- ¼ tsp salt (1.5 g)
- 1 tbsp extra virgin olive oil (15 g)