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The Very Best Way to Cook Corn on the Cob

Stephanie Stiavetti
  • 28 minutes
  • Serves 4

INGREDIENTS

4

12-inch square pieces of foil

4

whole fresh ears of corn (peeled and silk removed)

1/4 cup

butter (at room temperature)

1 tbsp

fresh thyme leaves (optional, but well worth it)

1 1/2 tsp

salt

1 tsp

freshly ground black pepper