Baked corn

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Baked corn

Sweet, fresh corn is a popular addition to summer season salads, soups, and pastas. Regardless of whether you purchase white or yellow, sweet corn is so deliciously crisp and tender that it can be minimize fresh from the cob and added to dishes with out being cooked. Grilled corn on the cob is constantly a treat, but you can achieve that same great taste without having firing up the grill with our Oven-Roasted Corn on the Cob recipe.

To make corn on the cob in the oven, commence by producing a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favored herbs, such as rosemary, thyme, and parsley. Spread the butter more than each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap. A flavored butter is an simple way to add far more taste to your dish.

To lower the corn off the cob, take away the husks and silks. Stand the corn upright on a large cutting board. Employing a sharp knife, lower straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer season meal.


  • 1/four cup unsalted butter, softened
  • 1 tablespoon chopped fresh flat-leaf parsley
  • two medium garlic cloves, minced (two tsp.)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3/four teaspoon kosher salt
  • one/2 teaspoon black pepper
  • four ears fresh corn, husks removed

How to Make It

Preheat oven to 425°F. Stir with each other butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl right up until evenly mixed.

Spread 1 tablespoon herb butter on each corn cob wrap every individually in aluminum foil. Location foil-wrapped corn on a baking sheet. Bake in preheated oven until finally corn is soft, twenty to 25 minutes, turning after halfway via cook time. Get rid of corn from foil, and serve

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