OVEN-STEAMED BUTTERED CORN

By á-14060

Ingredients

• 6 ears of corn
• 3 tablespoons of cold salted butter
• 3/4 teaspoon Essence
• Salt
• Freshly ground pepper, for serving

Preparation

Step 1

Makes sure the oven rack is in the center position, and preheat the oven to 350 degrees F.
Remove the husks and silk from each ear of corn. Rinse the corn under cold running water and pat dry. Cut 6 pieces of foil large enough to wrap each ear of corn.
Divide the butter into 6 equal pieces and place 1 piece a 1/3 of the way up from the bottom of each piece of foil. Set 1 ear of corn on top of each butter pat and sprinkle with some of the Essence. Roll up the foil over the corn, starting at the bottom. Keep rolling until only 4 inches of foil are left at the top, then fold the left and right sides in towards the center. Finish rolling the foil over the corn. Place the corn on a baking sheet. Bake until tender, about 10 to 15 minutes.
Remove the baking sheet from the oven and let cool for 5 minutes before taking the corn out of the hot foil. Season with salt and pepper, and serve immediately.

EMERIL LAGASSE