Monday, June 29, 2015

Oven Roasted Corn on the Cob

I love roasted corn but do not always have time to soak the corn for an hour before putting it on the grill. In addition my son does not like the smoky flavor that is imparted with this preparation. I grew up with corn that was boiled and after eating roasted corn, boiled just does not have the depth of flavor. Oven roasting intensifies the sweetness of the corn like on the grill without the smoky flavor. Yummmm

Oven Roasted Corn
adapted from The Slow Roasted Italian

4 ears corn, husked
1 1/2 tablespoons butter, melted
kosher salt and fresh ground black pepper, to taste 

Preheat oven to 400°F.  Line a baking sheet with aluminum foil.

Place corn on baking sheet.  Pour the butter over the corn. Roll the corn in the butter to coat evenly. Sprinkle liberally with salt and pepper.

Bake turning occasionally until just starting to brown, about 40 minutes.  

Serve with additional butter, salt and pepper. 

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