Oven-Roasted Corn on the Cob
Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5tablespoons unsalted butter, at room temperature
- 2tablespoons chopped fresh parsley
- 2large garlic cloves, grated or very finely minced
- 1teaspoon kosher salt, plus more for serving
- ¼teaspoon black pepper
- 4ears corn, husked and silk removed
Instructions
Step 1
Heat the oven to 425 degrees.Step 2
In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.Step 3
Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.Step 4
Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.