Serves: 6
Total Calories: 133
Remove husks and silk from ears. Stir cream cheese into butter, add salt and pepper, and blend. Place ears of corn on individual large squares of foil. Spread each ear with some of mixture. Fold up foil and seal. Bake in a 350–400° oven for 30–45 minutes until corn is tender. Carefully
open each ear and spoon hot chive butter over ears to serve.
Note: May be done on an outdoor grill. Cooking time is approximately the same.
Fun Fact: The world’s only Corn Palace is an a-maize-ing ear-chitecture. Built in Mitchell, South Dakota, around 1892 to encourage settlement and prove the richness of eastern South Dakota soil, the palace is decorated inside and out with thousands of bushels of native corn, grain, and grasses.
This Baked Corn on the Cob recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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