Wednesday, August 12, 2015
The Best Ever Oven Roasted Corn
The Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe is so simple you will be making it all year long! It is utterly life altering! You have to try it.
Grilling season is upon us at last, here in Arizona! I am so excited for spring and summer, even though technically I could grill all year long in Arizona, there is just something that is ALL right when I am grilling when everything is lush and green.
I had my in-laws over a few weeks ago and decided to break out the grill and cook up some ribeyes for my mother-in-laws retirement dinner. Corn and potatoes are the perfect sides for this midwestern family, but I already had my hands full with dessert. Simple oven roasted corn on the cob was perfectly easy and freed me up to chat and prepare dessert.
Honestly, I may just start roasting it in the oven. It is crazy easy. Sweet corn made even more fabulous by roasting int he oven. Perfect corn prepped in just 10 minutes. Simply preheat oven and place corn on a baking sheet, smeared with butter and generously seasoned with salt and pepper.
I can not imagine a corn sweeter or easier. I can't wait to make it again. You are going to love it too!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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The Best Ever Oven Roasted Corn
SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 55 Minutes
8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Place corn on baking sheet. Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).
Bake for 30-45 minutes, until starting to brown. Turn corn occasionally. Remove from oven and spread remaining butter over the top of the corn. Sprinkle with more pepper as desired.
Serve and enjoy!
COOK'S NOTE: We also love to add a dash of cayenne pepper. The best way to do that is to place 4 tablespoons butter in a small dish. Add desired amount of cayenne pepper and mix together. Smear butter on corn and then continue with recipe.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally posted 4/30/14