Oven-Roasted Corn on the Cob

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Oven-Roasted Corn on the Cob

Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.

Rating

Ingredients

  • 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
  • 1/4teaspoon black pepper
  • 4ears corn, husked and silk removed
Set base servings to enable scaling:

Directions

Heat the oven to 425 degrees.

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.

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.

Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 16 gramsCalories: 220Saturated Fat: 9 gramsUnsaturated Fat: 6 gramsSodium: 289 milligramsSugar: 6 gramsFiber: 2 gramsCarbohydrate: 20 gramsProtein: 4 grams

Source: https://cooking.nytimes.com/recipes/1025483-oven-roasted-corn-on-the-cob