Chex Mix
Lidey Heuck
241 ratings with an average rating of 4 out of 5 stars
241
1 hour, plus cooling
Oven-Roasted Corn on the Cob
Published June 27, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5tablespoons unsalted butter, at room temperature
- 2tablespoons chopped fresh parsley
- 2large garlic cloves, grated or very finely minced
- 1teaspoon kosher salt, plus more for serving
- ¼teaspoon black pepper
- 4ears corn, husked and silk removed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
220 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.
- Step 3
Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.
- Step 4
Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.
Private Notes
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Cooking Notes
Robert
5 1/2 minutes in the microwave, leave the husk on. Best corn ever
Mark
Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.
Ellen
An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.
DH
Try using Old Bay seasoning in place of the salt and pepper.
Marty
That’s steaming, just in the oven. If you can’t grill it, try broiling. Quick carmelizing without overcooking.
Heather
Don’t they have picked-this-morning corn at the farmers’ markets in NY? Buy the freshest corn you can get, no more than 24 hours off the stalk. 2-4 hours is better. Steam it for 5 minutes. and flavor it to your taste. Thirty minutes at 425 might be necessary to give some flavor to week-old corn but really, you’re better off buying frozen.
LW
Um, no. Tried this once, why not, but it's ridiculous to add these flavors to a yummy fresh ear of corn. I love garlic but not, as it turns out, when it's overriding that sweet corn flavor.
Lynde
Use the America Test Kitchen technique: boil enough water to cover corn. Turn off heat. Submerge corn for 10 minutes (up to 30 minutes) with lid covering corn. Remove corn. Best corn on the cob you will ever have. No need for fattening butter.
Ben
Agree with others....why do this? 5-6 minutes in a pot of boiling water(w/husk off) or 4 or 5 minutes in microwave(w/husk on)...either way...good corn. Why heat up the house with a hot oven?
JGC
Use olive oil instead of butter, wrap in foil, 15 minutes on the grill, turn every 5 minutes
Tanya
For everyone saying “just put it on the grill”, not all of us have grills. I look forward to trying this as an alternative to boiling.
Mary McCue
Husk the corn wrap in foil with an ice cube, throw it on the grill while your entre grills. Remove after 25 minutes and slather on the butter. For crying out loud, don't bother turning on the oven.
Mike
Skip the foil. Roast the corn directly on the grill or under the broiler for 10 minutes or so, turning it to distribute char marks evenly. We brush the ears lightly with olive oil and sprinkle with Trader Joe's Citrusy Garlic seasoning before roasting.
Chester
Why not skip the oven and throw the foil-wrapped corn right onto the grill for 15 minutes?
Donegal
That's wastes a lot of energy in the summer and heats up the house. Not to mention that the manufacture of aluminum foil requires a lot of water and fuel.
dk
Try adding some lime juice and cayenne pepper. I typically cook corn on/in a Green Egg. Less mess and more flavor
Mary from Mississippi
Sprinkle the cobs with Tajin, salt and pepper for a delicious southwestern flavor.
nannerl
Way too much cooking time for me. It took the fresh out of my fresh sweet corn and most of it ended up in the trash. It just turned to chewy garlic flavored stuff. I’ll keep to my two minutes in boiling water, butter, salt and pepper and the fresh taste of fresh summer corn.
Judi
@Kay...Just returned from London with a cache of new Indian spices, among them ground mango powder I've used in a chicken marinade. The corn suggestion sounds wonderful!!
David Kaplan
30 minutes seems too long and 425 seems too high. Here’s how I’ve been doing it for years and it’s always come out perfect: Dot corn cobs with butter, salt and pepper (okay, I actually spread it with a butter knife then smear them with my hands). I don’t wrap them either. Place on baking sheet and roast at 350 degrees until tender (about 15 minutes) Caramelize a little honey in a sauté pan and when the corn comes out, brush with honey.
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