The Most Amazing Oven Roasted Corn-on-the-Cob

It’s been a fast-paced few days and now that my finals are behind me (tooting my own horn – a 4.0 this semester) I can relax, read, cook, and get things done around the house. First thing on the agenda was grocery shopping! I love walking in the produce
and fruit section of the grocery store, all the vibrant colors and rows of fresh delicious fruits and vegetables just waiting to be bought and cooked.  I hadn’t planned on getting corn on the cob but it looked great and was on sale so I thought it would be great roasted with dinner.  

One slight problem, our grill was out of propane!

Back up plan – oven roast the corn.  If grilling your corn on the cob isn’t possible or when you do, it results in one side perfectly roasted and the other perfectly burned, then this recipe is for you.  You will never boil your corn on the cob again or burn it either.  Oven roasting it with some butter, salt and pepper brings out the natural sweetness of the corn just as grilling does. Swap out the salt for garlic salt if you like. Sprinkle on some garlic powder, cayenne pepper, or whatever seasonings you like for an extra zing. It’s so easy, there’s no soaking the husks and no worries about burning it.  It’s so good and if you use a foil-lined baking sheet, easy clean up too.

Ingredients:

4 ears corn, husked and cleaned
unsalted butter, softened
salt and pepper, to taste (I like to use sea salt or kosher salt)

Instructions:

Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.  Place corn on baking sheet. 

Spread the butter over the 4 ears of corn. Sprinkle with salt and pepper.  At this point, if you are using other seasonings, sprinkle them on the corn now.

Bake for 30-45 minutes, until starting to brown. Turn corn occasionally. Remove from oven and spread the a bit more butter over the top of the corn. If you need to add more salt and pepper, do so now.

Enjoy!