If you’re still boiling your corn on the cob, stop! Oven roasting your corn is waaaaay better. It’s crisp, tender, sweet and juicy every time! Perfect right from the oven, just grab and go.
If you want perfect corn every time, then you have to roast your corn on the cob in the oven. Stop guessing if it’s done! Just slice your butter into thin pads. Place 3 pads on top of the corn and add plenty of salt and pepper.
Wrap tightly inside aluminum foil. Bake at 375 degrees for 35 minutes.
That’s it! You’ll have perfect buttery, salty, crisp, tender, juicy corn on the cob just like that! You’ll never go back to boiling again.
Oven Roasted Corn on the Cob
Ingredients
- fresh corn on the cob, husk removed
- salted butter, sliced into thin pads
- salt
- pepper
- aluminum foil
Instructions
- Preheat oven to 375 degrees.
- Premake 1 sheet of foil for each cob. Slice butter into thin pads. Place 3 pads of butter into each cob, generously add salt and pepper. Tightly wrap in foil.
- Place corn on baking sheet, without stacking. Bake for 35 minutes. Roll corn in melted butter inside foil before eating.
Notes
Recipe from my Aunt Brenda
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