Oven-Roasted Corn on the Cob: A Simple Delight
Enjoy a simple and delicious side dish with this Oven-Roasted Corn on the Cob recipe. Perfectly seasoned and roasted to tender perfection, it's an easy way to elevate any meal.
Equipment
- baking sheet
- aluminum foil
Ingredients
- 6 ears fresh corn husks and silk removed or frozen corn
- 6 tablespoons (85g) unsalted butter softened
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
For Wrapping
- Aluminum foil
Instructions
- Preheat your oven to 400°F (200°C). Prepare the corn by removing husks and silk, then rinsing under cool water.
- Spread softened butter evenly over each ear of corn. Season generously with salt, pepper, and optional garlic powder.
- Wrap each buttered ear tightly in aluminum foil, ensuring a good seal to trap moisture.
- Place the foil-wrapped corn on a baking sheet and roast for 25 minutes, rotating the tray halfway through for even cooking.
- Carefully unwrap the corn, being mindful of hot steam. For extra char, you can broil the unwrapped corn for the last 5 minutes, watching closely to prevent burning.
Doneness Test
- Pierce a kernel with a fork; it should be tender when done. Check for doneness around the 20-minute mark.
Notes
Frozen corn can be used; thaw first or add 5-10 minutes to cooking time. For best results, seal foil tightly to trap steam. You can prep this dish ahead by wrapping and refrigerating the corn up to 1 day before baking.