Easy!
Inexpensive
Serves:1person
Serving Size:1 ear of corn
Oven-Roasted Corn on the Cob
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If you don't have access to a grill, you can get a similar look and flavor by roasting corn on the cob in your oven. You can also create a crunchy corn on the cob, which is great for snacking. We prepare the corn in the same way as we do for the grill, but without any added butter, spices, or herbs, to avoid messes in the oven.
Tools:oven
| Prep Time | |
| 2-5 minutes |
| Cook Time |
| 20-60 minutes |
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Instructions
- Preheat oven to 450 °F.
- Shuck corn if desired. a) To shuck, remove husk and silk. Cut off stalk and any bad spots. Wrap in aluminum foil. b) To leave in husk, peel it back just a few inches and remove as much of the corn silk as possible. Smooth husks back into place. Tie the end with some kitchen twine if desired.
- Place corn directly onto an oven rack positioned in the center of the oven, and roast 20 minutes for crisp-tender corn. If unshucked, cool a few minutes before shucking. If desired, pull back the husks but leave them attached (like a tail) for a fun presentation. Otherwise, remove husk completely.
Recipe Notes
SERVING SUGGESTIONS:
- Eat plain, or simply roll in butter.
- Soften some butter, then stir in your favorite herbs or spices. Try rosemary, fresh chives or tarragon, basil, nutmeg, chili powder, or smoked paprika. Chill and serve on the side, or place a dollop on the corn.
- Squeeze lime juice over the corn and sprinkle with salt and pepper. Add smoked paprika or chili powder if desired.
VARIATION:
- For a crunchy corn snack, remove husk or unwrap foil after the first 20 minutes of cooking, and roast an additional 20 to 40 minutes, to taste.
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