There's nothing quite like a fresh piece of corn-on-the-cob. Whether for an outdoor barbecue or a family dinner at home, corn-on-the-cob is the perfect side dish for burgers, brats, chicken or just about any other meal you're cooking. Corn-on-the-cob is often prepared by boiling or grilling, but it can also be cooked in the oven. Give your family and friends corn-on-the-cob like they've never had before by roasting it in the oven.
- Skill level:
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Things you need
- Salt (optional)
- Pepper (optional)
- Aluminium foil
- Baking dish
- Roasting pan
Heat the oven to 218 degrees Celsius. Pull the husks and silk off the corn.
Coat each ear of corn with butter. Sprinkle a light coating of salt and pepper on the corn, if desired.
Wrap each individual ear of corn tightly in aluminium foil. Put the wrapped corn directly onto the oven rack. Place an empty baking dish on the rack underneath to catch any drippings from the butter.
Let the corn-on-the-cob cook for 20 minutes. If the ears are especially large, they may take up to 30 minutes. Check the corn after 20 minutes. When the kernels are tender, it's done.
Roasting Without Husks
Heat the oven to 232 degrees Celsius. Pull the husks back off the corn enough so you can remove the silks. Don't remove the husks completely.
Rub each ear of corn with a coating of butter. Sprinkle with salt and pepper, if desired. Pull the husks back into place.
Put the ears of corn into a roasting pan. Cover the pan loosely with foil.
Put the pan in the oven for eight to 10 minutes. When the kernels are tender, the corn is done.
Roasting With Husks
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