Have you ever wanted to make corn on the cob, but you already had your stove top full of other pans going? Or maybe you don’t want to pull out your large pot to wash afterwards? Give oven roasted corn a try! It it a tad bit chewier than boiled corn on the cob, but it has a delicious sweetness to it that you won’t get when boiled!
- Corn on the cob
- Salt (I prefer Himalayan)
- Aluminum foil
Turn the oven on 375 F, and place each ear of corn on a piece on aluminum foil. I like to slather butter on the corn and sprinkle salt and pepper liberally over each ear. Wrap the foil ends in first and roll the foil up.
Place aluminum covered corn on the cob directly on the oven rack for 30 minutes. (I place a cookie sheet underneath to catch any escaping butter)
Allow the ears to cool a few minutes before opening to eat. Enjoy!
To oven roast corn in additional ways – I found this link with additional information.