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If you love the taste of grilled corn, this is a great oven method that gives you corn with a crispy texture while still biting into soft kernels. I usually make this parve without the Parmesan, but for dairy meals the Parmesan adds a savoriness that makes you wish you could eat dairy all the time.
6 ears of corn
2 tablespoons melted butter or oil
1 teaspoon Haddar Kosher Salt
3/4 teaspoon dried herbs of your choice (Italian seasoning or a mix of basil, thyme, rosemary, and cilantro)
1 heaping tablespoon parmesan cheese (optional)
Preheat oven to 400 degrees Fahrenheit.
Brush corn with melted butter. Season with salt, herbs, and sprinkle with Parmesan cheese, rubbing it in well. Place in a baking pan. Bake, covered, for 15 to 20 minutes. Uncover and bake an additional 20 minutes.
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