Oven-Roasted Corn on the Cob
Published June 27, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
220 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.
An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.
5 1/2 minutes in the microwave, leave the husk on. Best corn ever
This is a fantastic recipe. I followed as directed and the corn was tender and savory!
If the corn is wrapped in foil, it isn't really "roasted," is it? Roasting is a specific culinary term that means to cook by exposure to dry heat. I'm sure that this recipe is delicious, and I look forward to trying it. But those cobs are steamed within the foil, not roasted. The browning that takes place is not because of exposure to dry heat, but probably because of caramelization of the natural sugars in the corn.
@peregrine it does both. It steams and roast. I got roasted and tender corn. Awesome.
The recipe is for Oven Roasted Corn. That’s what I was looking for and this is a delicious recipe. I don’t get all the comments about boiling or steaming corn. There are recipes for that but this is not one of them. But if you are looking for a good oven roasted corn this is a good one. I added a teaspoon of hot honey to the melted butter and a teaspoon of chili powder and a little kosher salt and it was incredible. Boiling and steaming are rather bland. This recipe brings out the flavors of the corn and spices beautifully!
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