Oven Roasted Corn on the Cob

cornonthecob-4 Today’s post is pretty simple… with bbq season coming up, we’ll all be wanting lots of corn on the cob. Personally, my favorite way to cook it is to coat it in butter and good chili spices and throw it on the bbq, but a good quick way in the house is to rub it in olive oil, sprinkle some salt and chili powder on it, and bake it. Another good option is to use a lime cilantro butter, with a stick of softened butter mixed with a half of a zested and juiced lime, a quarter cup diced cilantro, a teaspoon of salt and half a teaspoon of cayenne. First remove the husks and silk from the corn.

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Give the corn on the cob a good coating of olive oil, then sprinkle on your favorite seasonings. Salt and pepper, a bbq rub, onion and garlic powder, or in this case, a homemade tomato salt with sun dried tomatoes and sea salt. cornonthecob-2

Wrap the ears in foil. You can do them individually or in pairs like we did to save foil.

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Bake at 400 °F for 20 minutes or until soft. You’re done!

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5 from 1 vote
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Oven Roasted Corn on the Cob

Course Vegetable
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Cooking Madly

Ingredients

  • 4 cobs of fresh corn
  • 2 tbsp olive oil
  • 1 tbsp spice blend bbq mix, garlic and onion powder, etc
  • salt and pepper

Instructions

  1. Preheat oven to 400 °F.
  2. Remove husks and silk from corn, rub in olive oil, and sprinkle with seasoning, salt, and pepper.
  3. Wrap ears in foil and bake for 20 minutes, or until soft and steaming.

 

{ 4 comments… add one }
  • Ron riddle May 29, 2013, 12:56 pm

    Awesome recipe thanks!

    Reply
    • Cooking Madly May 29, 2013, 1:08 pm

      Glad you like it. It definitely changed the way I do corn on the cob when I learned it as well. So easy and simple.

      Reply
  • Lyn January 2, 2014, 12:23 pm

    Why did I never think of this! Amazing! Thanks for a great idea and great recipes!

    Reply
    • Cooking Madly January 2, 2014, 8:55 pm

      I loved it when I found it, and still cook it often. Last night, as a matter of fact. Glad to spread the great idea.

      Reply

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