This BAKED CORN ON THE COB lets you enjoy fresh summer corn the easy way. It takes almost no prep time and yet it comes out moist, beautifully caramelized, and oozing.
With the flavor of my homemade garlic butter and creole seasoning. Always a delicious place!
Oh how I love summer! From the warm breeze to the fresh produce, summer awakens every part of my soul.
And at this time of year, corn (my summer snack and side dish) is produced at its best and cheapest, of course. Fresh, sweet corn is an undisputed staple here at home.
It is a great addition to salads, soups, and desserts.
- If you remember, last week I introduced you to a new way to boil corn (How to Boil Corn) and many of you were surprised. This time, I share with you THE BEST way to cook corn: oven roasted corn!
- Big time, sometimes the weather isn’t that great for grilling (even here in sunny Los Angeles). Or there are times when I just don’t feel like turning on the grill.
- So what’s this corn-loving girl got to do? Put that corn in the oven, guys!
So why should she bake corn in the oven?
It’s kind of a “fix it and forget it” method. It highlights that crunchy sweetness. It comes out moist and with a nice caramelization.
Perfect for grilling corn for a large group. Don’t worry about burning the ear of corn. How to cook corn on the cob in the oven?
If you’ve never tried baking corn in the oven, you’ll be easily sold on this method on the first try. It has minimal setup time and always works great.
Baked corn on the cob Remove the husk and silk from the corn. Combine garlic butter and creole seasoning. Blend the corn with the butter mixture. Wrap with foil and bake.
Adding this flavored butter is an easy way to add flavors to corn while keeping it moist. This method is truly revolutionary!
Okay, if that blew you away, wait until you hear it. You can also toast corn even with HUSK ON!
Roasted corn in the shell.
- Don’t want to go to the trouble of selling corn? No problem! Leave the skin on and place them in the oven. This would be really perfect if you are roasting corn for a large crowd.
- Use a knife or scissors to cut off the excess silk from each ear of corn. Also remove loose shells.
- Place each unpeeled ear of corn directly on oven racks, evenly spacing. Bake in a preheated 350 F oven for 35 minutes.
- Let cool slightly before removing the peel. Season with desired seasoning. ways to season
- Honestly, a big ear of corn doesn’t need that much. In fact, you can enjoy them quite easily. But if you’re looking for ways to garnish it, I like garlic butter and my homemade creole seasoning. It’s sweet, buttery, with garlic and a hot kiss.
- Smoked pepper powder Parmesan cheese and fresh herbs (rosemary, thyme and parsley) Butter, salt and pepper Butter with crumbled feta cheese, pepper and garlic in dust. Oven roasted corn?
- This corn cob recipe only requires about 20-25 minutes of cooking time while turning mid-roasting. Quick, easy, and absolutely DELICIOUS!
How To Make Oven Roasted Corn on the Cob
Remove the corn husk and silk. Preheat the oven to 425 degrees F.
In a small bowl, combine the garlic butter and creole seasoning. Left aside. Place corn in individual foil, top with garlic butter, or slather with creole seasoning butter.
Corn roll. Repeat with the remaining corn and place on a baking sheet. Bake for about 20-25 minutes, turning the pan in half.
Remove and serve slightly chilled. Spread with more garlic butter mixture if desired.
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Step by step guide on how to bake Corn On The Cob. If you’ve never tried baking corn in the oven, you’ll be easily sold on this method on the first try. It has minimal setup time and always works great.
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