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          Herb-crusted Corn


  • 4 ears of corn unhusked: best for yellow or peaches and cream varieties

  • 4 cups fine dry bread crumbs

  • 4 1/2  tbsp. softened butter

  • 2 cups finely shredded cheddar or similar cheese (don’t substitute parmesan)

  • 1 tbsp. each of finely chopped parsley, fresh oregano and marjoram (sub cilantro for any of these)

  • generous pinch of salt & freshly ground pepper (add a pinch of cayenne if you like heat)

  • cotton string


  • without detaching, peel husks back from cob,

  •  remove silk and layer of husk from one half of cob

  • Pull rest of husk over other half of cob and tie ends with string

  • With your fingers, combine butter and bread crumbs until crumbly

  • Add cheese herbs, salt and pepper, combine well

  • Press equal amounts of topping over the exposed cobs, pressing firmly to form a crust

  • Place cobs, husk side down in a shallow tray with ½” inch of warm water for 15 mins.

  • Oven Method, preheat to 375, bake uncovered, in tray, with water for approx. 20 mins. or until kernels are tender and crust is golden.

  • BBQ Method: Heat barbeque to medium-high, place cobs on upper rack, close lid and grill for approx. 20 mins. until kernels are tender and crust is golden. 

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