Roasted Corn With Herb Butter

roastedcorn-2Corn has a delicious caramel sweetness when roasted– perfect for a summer barbecue! Throw on some butter, garlic and some fresh summer herbs and you’ll make a fabulous vegetable for any summer meal! Enjoy!

Roasted Corn With Herb Butter


3 medium ears of fresh corn, trimmed and shucked
1/3 cup slightly softened butter or dairy-free spread (see note)
2 cloves fresh garlic, minced fine
3/4 tsp. onion salt
1 tsp. finely chopped fresh basil (or 1/4 tsp. dried basil)
1/4 tsp. finely chopped fresh marjoram (or a pinch of dried marjoram)


In a small dish, mash together the butter garlic, onion salt, and herbs with a fork. Cut 3 squares of aluminum foil, each about 6 to 7 inches longer than the longest ear of corn. Smear each ear of corn with the butter mixture, working it in between the kernels all over the corn surface. Place each ear of corn in the middle of a foil square. Pull up the foil, putting top edges together (corn will be in a sling). Roll the edges down, folding or rolling until you’re back down to the ear of corn and the edges are sealed tight. Now fold up and over the left and right sides to form a tight packet. Repeat with other ears.

Place on a low heat barbecue grill and roast for 20 minutes, giving them a quarter-turn every five minutes. You can serve in the packets, or open and let sit for a minute or so to cool before serving on plates.

NOTE: For those who can’t have dairy or gluten, a great tasting organic, trans fat-free, preservative-free, non-dairy spread (with an amazingly butter-like taste), is Earth Balance. Made by GFA brands (and now found in many grocery store chains), its flavoring and coloring is totally derived from vegetable sources.

By | 2018-08-17T05:36:51+00:00 August 15th, 2018|Veggies|Comments Off on Roasted Corn With Herb Butter

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: