Traditional Oven Roasted Corn on the Cob
A timeless recipe for oven-roasted corn that brings out the natural sweetness and enhances any meal with its buttery and caramelized flavors.
Prep time: 5 minutesCook time: 35 minutesServes: 4
Ingredients
4 ears of corn, husks removed
1/2 cup unsalted butter, softened
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Remove the husks and silk from the corn and place the ears on a large piece of aluminum foil.
3. Rub each ear of corn with softened butter, ensuring even coverage.
4. Sprinkle salt and black pepper over the corn, then drizzle with olive oil for added moisture.
5. Wrap the corn tightly in the foil, sealing the edges to prevent steam from escaping.
6. Place the foil-wrapped corn on a baking sheet and roast in the preheated oven for 30-35 minutes, turning occasionally for even cooking.
7. Carefully unwrap the foil (caution: hot steam) and garnish with fresh parsley before serving, if desired.
Storage
Store roasted corn in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
