Sweet, fresh corn is a popular addition to summer salads, soups, and pastas. To make corn on the cob in the oven, start by making a flavored butter. Use softened butter, garlic salt, pepper, and a mixture of your favorite herbs, such as rosemary, thyme, and parsley. Spread the butter over each ear of corn and wrap individually in foil. Bake for about 20 to 25 minutes and unwrap. A flavored butter is an easy way to add more taste to your dish.
To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. Use the kernels in soups, salads, and salsas for a fresh, summer meal. Summer is definitely the best time of the year to enjoy fresh, in-season corn, and we can't get enough of it.
Though you can prepare it in a variety of ways, this is by far one of our favorites. Roasting the corn in their husks results in the best texture and brings out the kernels' signature sweetness. This method is extremely fail-proof, and your family and friends are going to love it. In the husk – In this method, the ears of corn steam inside the husk, yielding juicy, tender kernels that are bright yellow and barely charred. I pull the husks of the corn back, leaving them attached at the base, and remove the silk. Then, I pull the husks back up and soak the corn in the husks for 10 minutes.
I choose this method when I'm craving really juicy, sweet grilled corn on the cob, and I'm not as concerned about the char. Oven-roasting gives corn some of the smoky, charred flavor you get from an outdoor grill. Soak the unshucked ears in cold water for 10 to 15 minutes. When the corn is cool enough to touch, remove the husks and silks. The temperature inside the oven should mirror low heat on a traditional grill -- approximately 350 to 400 degrees Fahrenheit.
Place the ears of corn in a row on the top oven rack. Rotate the corn every 10 minutes for a total cooking time of 30 minutes. This method for preparing roasted corn on the cob is super simple and delicious. I prefer to use this foil wrapped method. We often roast the corn before grilling our main course and keep the corn warm in the oven until ready to serve. This is also a great way to serve corn on the cob to a large group of people.
Nothing signals the start of summer like grilled corn on the cob at a BBQ! I did mine a little differently though - I left the corn in the husks vs. using foil. I peeled the husks back a bit to remove a little of the silk put it back then left them soak in cold water for 30 minutes. I put the corn in husks on the grill for 30 minutes rotating it around the coals. The corn cooks by steaming inside the husks. I made my own garlic butter for these and all that was left to do was sprinkle with a bit of salt.
Straight on the grill – Choose this method if you're all about the char! Here, I shuck the corn, removing the silk and husks, and cook the cobs directly on the grill. Cooking corn this way means that the kernels won't be quite as juicy – they'll lose some of their moisture to the hot grill grates.
However, they'll be nicely charred and full of smoky flavor. This method is also great if you're short on time. With no soaking required, the grilled corn cooks up in minutes. Quick and easy baked corn on the cob in the oven. This is the perfect recipe for those days when you miss summer and can't cook your ears of corn on the grill. Soft, flavorful, sweet, juicy and buttery ears of corn on the cob, baked in the oven to perfection.
Serve with your favorite topping or just brush with melted butter. Place each corn cob on a sheet of aluminum foil. Place the butter on top of the corn and season with salt and pepper.
Wrap foil around the corn, sealing well. Grill corn, over medium heat, for about 8 minutes per side . The charring adds a smoky flavor to the sweet corn, which I love, and I find little need for adding other flavors.
The smoky charring, heat from the Aleppo and citrus all combine perfectly for a mouth-watering snack. Start with firing up the oven to 180 Celsius . Then, mix together 100 gram (1⁄2 cup) softened unsalted butter with 3 cloves minced garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Cut 8 pieces of aluminum foil to wrap each corn. Finally, brush each corn generously with the butter mixture, wrap with aluminum foil, and place on a baking sheet. Roast in preheated oven for 40 minutes, turning halfway at 20 minutes mark.
This is the perfect way to cook corn at a campfire or in your fireplace. Place the wraped corn directly on the coals for 4 to 5 minutes, turning with tongs occasionally to cook evenly. Mash butter, brown sugar, paprika, garlic powder, salt and pepper in a small bowl. Spread a generous 1 teaspoon of the mixture on each ear of corn. Wrap each ear in a piece of foil and place on a rimmed baking sheet. Wrap the aluminum foil around the corn and seal.
Arrange corn on a baking sheet. To boil corn on the cob, first remove the husks and scrub the ears of corn with a stiff brush under water to remove all the silk. Peak-of-the-season corn is usually so good it could be eaten raw so when in doubt, it's better to undercook rather than overcook. Remove the corn with tongs and allow to cool before digging in.
You can microwave corn in the husk and remove every silk by cooking it then cutting the back end of the ear off first. Hold up by the husk where the silk is. The ear of corn will slip right out where you made the cut.
No silks to remove all in husks. Depending on wattage of oven. Fire up your grill, remove corn from the water and pat dry. Brush on olive oil and season with pepper and salt.
If you are leaving the husks on, pull them back over the corn. If using foil, butter and garlic salt is a delicious alternative. Be sure to wrap in a double layer of foil. This is my personal favorite way to roast corn in the oven.
All you need to do is trim the silk at the top of each cob and set the cobs on an oven rack. The husk will dry and pull away in the oven, browning a few of the kernels but also making removing the husk even easier after cooking. The taste is subtly sweet and less caramelized than roasting the corn without the husk. In a small bowl combine garlic butter and creole seasoning.
Place corn in individual foil paper, top with garlic butter or brush with creole seasoning butter. Repeat with the remaining corn, then place it on a baking sheet pan. Bake for about minutes turning the tray halfway through roasting. Remove and serve slightly cool. Brush with more garlic butter mixture, if desired.
Spreading a mixture of butter, salt and pepper under the husks allows your corn to channel heat without burning the kernels. Gently pull each husk down as far as possible without permanently separating it from the ear. Use a basting knife to slather the exposed kernels with butter and spices. Return the husks to their original positions covering the kernels before placing the ear of corn inside the oven. The grilled jalapeno with the lime and the honey is wonderful on the corn.
As LucyElliott stated, you do need to soak the corn and husk for a long time prior to grilling or the husks will catch on fire. It's helpful to keep a squirt bottle on hand to because inevitably the husks will catch on fire and flare up a couple times. Serving oven roasted corn in the husk is a breeze too! Because of the build up of steam inside the husks, the silks have time to loosen and release from the kernels as they cook.
This means that husks and silks easily slip away after roasting. Have leftover corn on the cob? Shave the kernels off the cob with a sharp knife. Sautee them in a little olive oil with diced red peppers and minced onions, season with chili powder, kosher salt and black pepper. Toss in some cotija cheese while the dish is still hot for a twist on Mexican Street Corn.
I love grilled corn, but right now, I don't have a grill. I'm using this nifty guide by Globo Surf to choose a new one, but in the meantime, I came up with this oven roasted corn on the cob recipe. I love that it's fast and easy to make, and seasoned for that fresh-grilled flavor. Slit husks on one side, and peel back from corn; remove corn silk.
Fold husks back around corn; tuck in a few herb sprigs, a sprinkle of salt, and bits of butter. Tie with kitchen twine, and place in a baking pan. Roast until tender, about 25 minutes. Remove from oven; remove the husks, and serve. Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth.
Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top.
Or for classic corn, butter the corn and season with salt and pepper as desired. Make your corn on the cob in foil! To make Corn on the cob in Foil simply season with salt, slather with a little butter then wrap it up in foil.
You can either bake it in the oven or grill it. It's the perfect summer side dish to enjoy. Anyone who's ever eaten poorly washed ears of grilled corn knows the unpleasant taste of charred dirt.
Washing dirt off the husks with warm water and removing any brown silk prevents the heat from infusing the corn with any undesirable flavors. Clean husks protect the corn kernels from charring or burning inside the oven. Neither pouring rain nor limited grill space should prevent you from grilling ears of corn.
A traditional outdoor grill cooks food with a single, direct heat source. Grilling corn in a conventional oven requires refocusing the heat around the entire ear. The sweeter varieties of corn grill best because the sweetness offsets the mild, smoky flavor from grilling. I love making oven roasted corn using foil because it makes cleaning up a breeze! However, you can make this recipe without foil.
Just be sure to use a light coating of cooking spray on the baking sheet. One of my favorite things about this recipe is it can be served as a side dish or a main dish. One of my favorite summer meals is oven roasted corn, baked potatoes and a fresh salad. Prepare your grill to medium-high heat and cook, turning occasionally, for 30 minutes. Finally, shuck the corn and eat as-is or covered in mayo, paprika or chile powder and grated Parmesan with just a squeeze of lime juice for elotes. There is Grilled Corn on the Cob with Butter and there is Grilled Corn on the Cob with CHIPOTLE HONEY LIME BUTTER!
After grilling your corn in the oven for 30 minutes, you have two choices. The first option is to peel down the husks and serve the uniformly golden ears of corn. The second option is to remove the husks and apply a second, thin layer of seasoned butter. Then, instead of serving the corn, return the bare ears to the heated oven for another six to eight minutes.
