Hi! I'm Sabrina. I spend my days working in fintech, but my true love language has always been cooking, baking, and hosting.
sabrinajpark
•
July 18, 2026
This is the kind of recipe made for warm summer evenings.
Picture a table set outside, the golden light just beginning to fade, a pitcher of something cold being passed around (lemonade? bourbon sweet tea?), and a platter of roasted corn in the center waiting for everyone to dig in.
I've been coming back to this recipe all season because it's quick, simple, and always a crowd-pleaser.
Leaving the husks pulled back not only makes for a beautiful presentation, but also gives everyone a natural handle to hold while keeping buttery, seasoned fingers to a minimum.
Cheers,
Sabri
Gently pull the husks back without removing them, then remove the silk. Leave the husks attached.
Rub each ear generously with butter. I like to use the stick of butter directly on the warm corn for quick, even coverage.
Season with salt, garlic powder, and your favorite vegetable seasoning blend. Use as much or as little as you'd like. I tend to be generous with the garlic powder and vegetable seasoning for extra color and flavor.
Optional: If you prefer fresh garlic, swap the garlic powder for freshly minced garlic.
Choose your cooking style: For a steamed, more tender corn, fold the husks back over the corn before roasting. For more browning and a beautiful presentation, leave the husks pulled back.
Leaving the husks pulled back is my favorite because it's easier to season, the kernels caramelize slightly, and the corn looks gorgeous when served.
Place the corn on a baking sheet and roast at 400°F for 30 minutes, or until the kernels are tender and lightly golden.
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