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Roasted Corn on the Cob

Roasted Corn on the Cob

I bookmarked a recipe by Tyler Florence for roasting corn on the cob in the oven. I decided to give it a try today while I had corn in my refrigerator and the weather was cold & stormy.  Anyone can make this recipe and it will turn out fantastic–it’s seriously so easy. The kitchen smelled awesome while the corn roasted and it turned out super flavorful and crisp-tender. We dressed the corn with butter, sea salt, and freshly cracked pepper and it was perfect. This will be my go-to method for corn from now on.

Roasted Corn on the Cob

How to Make Roasted Corn on the Cob

Preheat the oven to 350 degrees. Place the corn (still inside the husks) directly onto the oven rack. Roast for 30 minutes. Peel down the husks then use them as a handle when eating (I trimmed mine down a bit). Serve with butter, sea salt, and freshly cracked pepper, to taste. Enjoy.

Roasted Corn on the Cob

 

 

Roasted Corn on the Cob

Roasted Corn on the Cob

Total Time: 30 minutes
Servings: 4

Ingredients

  • 4 ears of corn on the cob left inside husks
  • Butter to taste
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Place the corn (still inside the husks) directly onto the oven rack. Roast for 30 minutes. Peel down the husks then use as a handle when eating (I trimmed mine down a bit). Serve with butter, sea salt, and freshly cracked pepper, to taste. Enjoy.
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16 Comments

    1. Karen,

      No, you don’t. You pop it right into the oven as is. The silk removes very easily after roasting.

      Pam

  1. Pam,
    This is my favorite way to make corn too! No humid kitchen from boiling and absolutely no prep work-just pop in the oven and you are done!!

  2. I have used Tyler’s roasted corn recipe for years. It is so delicious and absolutely foolproof!