One of our favorite vegetables to throw on the grill or in the oven is buttery, juicy corn on the cob. Very easy to do, great results. Of course, you can sprinkle any of your favorite seasonings on the corn after buttering. The garlic butter gives it a perfect subtle flavor and keeps the corn juicy. I really like to use garlic butter for roasting and seasoning.
I could add all sorts of different herbs and seasoning to my corn but somehow I’m always drawn to the basics salt, pepper, butter, and garlic. For a healthier option, replace the butter with olive oil instead.
Roasting corn is like unlocking its hidden sweetness and an earthy flavor in a totally hands-off way. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients:
– 4 ears of corn
– 2-3 tbsp garlic butter (softened)
– sprinkle freshly ground pepper and sea salt
– plus any seasoning you like
Equipment:
-
- Aluminum foil
To make:
1. Preheat oven to 350 degrees. Arrange a rack in the middle of the oven.
2. Remove husks and silks from corn and wash well and dry it with paper towels or kitchen towels.
3. Butter corn with a brush and sprinkle black pepper and another seasoning if you using it. Wrap each corn in aluminum foil and place on a baking sheet.
4. Place on a cookie sheet and roast for 30 to 35 minutes turning halfway every 10 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
Enjoy 😉
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