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Tinfoil Corn Rules

  • Yield: 4 servings



  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Remove the husks and silk from each ear of corn.
  • Rinse the corn under cold running water and pat dry.
  • Cut the butter into 4 equal pieces and place one a third of the way up from the bottom on each piece of foil.
  • Set one ear of corn on top of each butter pat and sprinkle with some of the Baby Bam.
  • Roll up the foil over the corn, starting at the bottom. Keep rolling until only 4 inches of foil are left at the top, then fold the left and right sides in toward the center. Finish rolling the foil over the corn.
  • Place the corn on a baking sheet. Bake until tender, about 1 hour.
  • Using oven mitts or pot holders, remove the baking sheet from the oven and let cool for 5 minutes before taking the corn out of the hot foil.
  • Be very careful when removing the hot corn from the foil wrappingóboth the steam and the corn are hot!
  • You can try this with broccoli, cauliflower, carrots, or zucchinióbut youíll have to experiment to get the cooking times just right.