This recipe is supposed to be for herbed corn but you don’t necessarily need the herbs to enjoy the corn.
-6 ears fresh sweet corn, husked
-2 Tbsp. chopped fresh parsley (we didn’t use it)
-2 Tbsp. butter, melted (didn’t use it)
-¼ tsp. seasoned salt (didn’t use it)
1.) Preheat your oven to 400 degrees F. Take an ungreased 13 x 9″ (3-quart) glass baking dish out and place the corn in it. Add in enough water to make it ½-inch deep. Cover the baking dish with aluminum foil, sealing it tightly. Place the baking dish in the oven for 30 minutes. Combine the 3 remaining ingredients in a small bowl.
2.) Pour the water out of the baking dish and pour the butter mixture over the corn, rolling the corn around so that all sides are evenly covered in the butter mixture. Eat right away.
Recipe source unknown.