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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Corn on the Cob


8 ears fresh corn, husks and silk removed

1/3 cup unsalted butter, softened

1 1/2 tsp kosher salt

1 tsp fresh ground black pepper

3/4 tsp poultry seasoning


Preheat oven to 325 degrees

Rub the softened butter completely over the surface of each ear of corn. Combine the salt, pepper and poultry seasoning, and evenly over the buttered surface of each ear.

Wrap each ear in a piece of wax paper, followed by a piece of aluminum foil. Place the wrapped corn on a baking sheet, large enough so that the ears of corn are not touching each other. Bake for 20 minutes. Turn over each ear and bake for 15 more minutes. Remove from the oven and keep wrapped until ready to serve.

Yield: 8 servings

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