Monday, May 30, 2016

Oven Roasted Corn on the Cob

Happy Memorial Day!  If you are making corn on the cob for your meal today, you might want to try this recipe.
 Peel your corn and preheat your oven to 450 degrees.  Grate butter over all the ears. Sprinkle with freshly cracked black pepper and sea salt.  I also sprinkled it with some garlic salt.

 Roast it for about 40 minutes turning it a couple times with tongs to get it evenly singed.

Roasting it like this condenses the flavor.  You don't need to add anything else to it, it's perfectly seasoned.

10 comments:

dkzody said...

Although this looks like a good method, corn on the cob here comes in during the hot part of the summer, not a time to be heating the oven. I wrap mine in wax paper and microwave 3 minutes for each ear. Keeps the house cooler.

thecottagebythecranelakethree said...

I've never roasted corn so I'll try this next time I can get some fresh ones!

have a great day!

Christer.

Gemmagirl said...

On the menu tonight. Thank you.

Debra She Who Seeks said...

It never occurred to me to roast corn on the cob in the oven. I'd like to try this on a day when it's not too hot to have the oven on!

greekwitch said...

This looks amazing!!!

1st Man said...

We cook it like this too!!! Speaking of, haven't had it in awhile, need to remedy that. Thank you!!!

Kay said...

Oh yum! This looks so amazingly delicious! sigh....

TARYTERRE said...

That looks delectable. But my teeth can't handle it unfortunately.

Susan said...

Now I just have to wait the long weeks until our local corn is ripe! That recipe is worth the hot oven.

Guillaume said...

Taryterre took the words off my mouth: it looks delicious, but I hate when corn on the cob gets on my teeth. I prefer cream corn and in a pâté chinois (sheperd's pie): http://vraiefiction.blogspot.co.uk/2016/05/quoi-faire-avec-du-mais-en-creme.html