Roasted Corn with Parsley Butter

Photo: Tria Giovan

Yield: 4 servings, with leftovers
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 7mg
  • Calories: 203
  • Calories from fat: 1%
  • Carbohydrate: 17g
  • Cholesterol: 38mg
  • Fat: 15g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 9g
  • Sodium: 160mg


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


  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.
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