Oven Roasted Corn on the Cob is full of a sweet, robust flavor.
Roasting is a simple cooking method that brings out the amazing taste of fresh corn.
PREPARE FRESH EARS OF CORN TO ROAST
Trim the top and bottom ends of each ear with a sharp knife or scissors.
Arrange on an ungreased pan OR place directly on oven’s middle rack.
Preheat oven to 350 degrees F. Roast until corn reaches desired tenderness (or softness).
While roasting, the green husk will turn brown and develop a paper-like texture.
Wear oven mitts or use potholders to carefully remove hot ears of corn from oven.
Allow to cool at least five minutes before peeling back husks and removing the silk.
HOW TO REMOVE SILK FROM ROASTED CORN
Hold hot corn with a heavy fork or clean dish cloth.
Trim off stem end of each cob.
Hold corn on the cob with the cut end down.
Almost all the silk strands will cling
to the husk and not the corn.
Tie husks into a knot on the end of each ear.
Trim excess with sharp scissor.
Use knot as a handle when eating.
If desired, season with preferred amounts of unsalted butter, salt and coarse ground black pepper.
Also good slathered with unsalted butter, sprinkled with salt and coarse ground black pepper.
Consider scraping corn from the cob and sprinkling kernels in a favorite salad or inside a taco.
KEEPS WELL IN FRIDGE
Place cooled corn in a large, zippered bag. Store in refrigerator up to 7 days.
Wrap in paper towels before warming in microwave on high for at least 20 seconds.
Be sure to check out my boiled Corn on the Cob.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
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Oven Roasted Corn on the Cob
- 3 ears fresh corn in the husk
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt More or less to taste.
- 1/4 teaspoon coarse ground black pepper to taste More or less to taste.
- Preheat oven to 350 degrees F.
- Trim the top and bottom ends of each ear with a sharp knife or scissors (see photo above).
- Arrange corn in husks in an ungreased pan OR directly on oven's middle rack.
- Roast 30 minutes OR until corn reaches desired tenderness (or softness). Green husk will turn brown and develop a paper-like texture.
- Wear oven mitts or use potholders to remove HOT ears of corn from oven.
- Allow to cool at least 5 minutes.
- Carefully peel husks down and remove silk from each ear of corn.
- Tie husks into a knot. Use sharp scissors to evenly trim ends to make a pleasant presentation.
- Use knot as a handle when eating.
- If desired, season with preferred amounts of unsalted butter, salt and coarse ground black pepper.