Ingredients
4
ears corn
Butter-flavored cooking spray
1/4
teaspoon salt
1/8
teaspoon pepper
20
to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage
Preparation
Heat oven to 450°. Husk corn and remove silk.
Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil.
Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.
