- 4 ears of corn, shucked
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt
- Place corn on a baking sheet. Roast at 400° F for 1 hour, turning after 30 minutes. Meanwhile, with a spoon, combine butter, parsley, and salt. Serve the roasted corn with the parsley butter.