I adore corn! Creamed corn, cornbread, corn on the cob, fried corn: I’m a fan of corn in a variety of forms, but I’m not alone. Nobody else in my house likes corn, which is very disheartening, so I’m bringing one of my favorite recipes to the internet today because it deserves to be enjoyed by more people than just me.

Ingredients for Oven-Roasted Corn
You can skip to the full recipe, but here are some helpful notes about the ingredients you’ll need to make this Oven-Roasted Corn recipe:

Fresh Corn: It’s summer, and corn abounds! It makes no difference whether you buy it shucked or not; just buy whole ears of sweet corn. As you can see in the image above, I went with unshucked. I’ve read a lot of tricks for removing the silks as easily as possible, but my method works just fine: cut off the top of the cob and peel away the husk while gripping the silks. Once you’ve removed as much silk as possible, rub the cob with a wet kitchen towel (or paper towel) until the corn is silk-free.

Butter: For this occasion, you’ll want to use the best quality butter you can find. It’s front and center here, and the flavor is important! I use salted butter, but you can substitute unsalted if you prefer.

Granulated sugar: We only add enough to bring out the natural sweetness of the Oven-Roasted Corn, not enough to make the butter taste like frosting or anything.

Kosher salt: To bring out the natural sweetness of the corn! That is correct! Don’t try to argue with me. Yes, I use it along with salted butter. Personally, I require it: your taste buds are your own, so do you.

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Cayenne pepper: Not enough to make it hot or spicy, but it adds a zing to the corn, acting as a springboard for the sweetness.

Black pepper can be cracked as finely or coarsely as desired. I’ve also left it out of the compound butter and simply cracked it over the roasted corn cobs.


Oven-Roasted Corn Recipe

Full instructions are included in the recipe below, but here’s a quick rundown of what you’ll need to do, as well as some helpful tidbits to help you get the most out of this Oven-Roasted Corn recipe:

Prepare yourself. Preheat the oven to 400°F and position an oven rack in the center. Using nonstick aluminum foil, line a baking sheet. Set aside your corn cobs on the foil-lined baking sheet.

Slather them on. With a fork, combine the butter, sugar, salt, and both types of pepper in a small mixing bowl. Apply half of the compound butter to each ear of corn with a basting brush.

Roast. Roast for 10 minutes, then turn and roast for another 10-15 minutes, or until browned in spots and the kernels are plumped.

Enjoy. After the Oven-Roasted Corn has finished cooking, drizzle with the remaining butter and serve immediately.

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