Oven-Roasted Corn on the Cob
A fuss-free, richly flavored summer side dish, this oven-roasted corn delivers deep caramelization and succulent texture, effortlessly enhanced with a garlic butter blend and a dash of Creole spice.
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Ingredients
- Salt and freshly ground black pepper to taste
- 2 –3 tablespoons unsalted butter or garlic butter
- 1 –2 teaspoons Creole seasoning
- 4 –6 ears fresh corn husked and silk removed
Instructions
- Preheat your oven to 425℉ (218℃). In a mixing bowl, blend the butter with the Creole seasoning until evenly combined, then set aside.
- Place each ear of corn onto a sheet of aluminum foil. Generously coat with the prepared garlic butter mixture, brushing it thoroughly to ensure even coverage. Wrap each ear securely in foil.
- Arrange the wrapped corn on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, turning the baking sheet once midway through to ensure even roasting.
- Once done, remove the tray from the oven and allow the corn to cool slightly before unwrapping. For an added burst of flavor, brush with extra garlic butter before serving.
Notes
If you're short on time for husking, simply strip away the loose husks and visible silk, place the corn directly onto the oven grates, and bake at 350℉ (177℃) for 35 minutes. Once cool enough to handle, peel the husks and apply your garlic butter and seasoning as desired.
Nutritional content may vary depending on the specific products and quantities used.
Nutritional content may vary depending on the specific products and quantities used.