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Roasted Corn with Parsley Butter

Photo: Tria Giovan
Yield 4 servings, with leftovers

Ingredients

  • 6 ears of corn
  • 5 tablespoons softened unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calcium 7 mg
  • calories 203
  • caloriesfromfat 1 %
  • carbohydrate 17 g
  • cholesterol 38 mg
  • fat 15 g
  • fiber 2 g
  • iron 1 mg
  • protein 3 mg
  • satfat 9 g
  • sodium 160 mg

How to Make It

  1. Shuck 6 ears of corn and place them on a baking sheet. Roast at 400º F for 1 hour, turning after 30 minutes. Meanwhile, with a spoon, combine 5 tablespoons softened unsalted butter, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon kosher salt. Reserve 2 ears of corn for another use and serve the rest with the parsley butter.