Roasted Corn on the Cob with Spicy Honey Butter
Serves: 6
  • ½ cup salted butter, softened
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons honey
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon ground red pepper
  • 6 ears fresh corn, unshucked
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • Garnish: chopped fresh parsley, flaked salt
  1. In a small bowl, stir together butter, parsley, honey, ½ teaspoon kosher salt, and red pepper. Refrigerate until ready to serve.
  2. Soak corn in water for 1 hour.
  3. Preheat oven to 400°.
  4. Remove corn from water, and pull husks down ears to base, leaving husks intact. Remove silks, and tie back husks with butcher’s twine. Place cobs on a rimmed baking sheet; rub oil all over corn. Sprinkle remaining 2 teaspoons kosher salt and black pepper onto corn.
  5. Bake, turning occasionally, until corn is lightly brown, 35 to 45 minutes. Serve with honey butter. Garnish with parsley and flaked salt, if desired.
Recipe by Paula Deen Magazine at