There’s something magical about biting into a perfectly cooked ear of corn on the cob, isn’t there? I can still remember the summer cookouts at my grandma’s house, where we’d all gather around, laughing and chatting while the sweet smell of corn roasting in the oven filled the air. That’s why I’m so excited to share my recipe for easy oven roasted corn on the cob! Trust me, it’s as simple as it gets, and the flavor is absolutely divine. With just a few ingredients and minimal prep, you’ll have the most delicious, buttery corn that will take you right back to those sunny days. Let’s dive in!
Ingredients
- 4 ears of corn, husked
- 2 tablespoons butter, softened for easy spreading
- Salt, to taste (I always say, start with a pinch and adjust from there!)
- Pepper, to taste (freshly cracked is the way to go for that extra zing!)
How to Prepare Easy Oven Roasted Corn on the Cob
Preheat the Oven
First things first, let’s get that oven preheated to 400°F (200°C). Preheating is key because it ensures that your corn cooks evenly, giving you that tender, juicy bite that we all crave. So, while you’re prepping, just let the oven do its thing!
Prepare the Corn
Now, onto the corn! Husk each ear carefully, pulling down the green leaves and removing all the silk. I like to do this over a sink or outside to make cleanup easier. Trust me, there’s nothing worse than bits of silk sticking to your buttered corn! Once it’s all husked, give the ears a quick rinse to wash away any remaining debris.
Season the Corn
Time to add some flavor! Place the corn on a baking sheet and spread the softened butter generously over each ear. Don’t skimp on this part—this is where the magic happens! Next, sprinkle salt and pepper to taste. If you’re feeling adventurous, you can even drizzle a bit of olive oil instead of butter for a lighter twist.
Bake the Corn
Cover the corn with aluminum foil to keep all that moisture in. Bake it in your preheated oven for about 20-25 minutes. You’ll know it’s done when the kernels are tender and bright yellow. If you’re unsure, just poke a kernel with a fork; it should be soft but not mushy. Trust me, you’ll love the smell wafting through your kitchen!
Serve the Corn
Once your corn is perfectly roasted, remove it from the oven and serve it hot. I like to add a sprinkle of fresh herbs or a squeeze of lime for an extra zing. You can also top it with cheese or chili powder for a fun twist. Enjoy every buttery bite—you deserve it!
Why You’ll Love This Recipe
- Super quick to prepare—ready in just 35 minutes!
- Minimal ingredients mean you can whip this up anytime with what you have on hand.
- Deliciously sweet and buttery flavor that’s always a crowd-pleaser.
- Versatile—customize with your favorite herbs, spices, or toppings.
- Perfect as a side dish for barbecues, picnics, or family dinners.
- Easy cleanup, especially if you husk the corn outside!
- Great for meal prep; roast a batch and enjoy throughout the week.
Tips for Success
Here are some of my favorite tips to make your easy oven roasted corn on the cob absolutely perfect:
- Herb Infusion: For an extra burst of flavor, try adding fresh herbs like thyme or rosemary to your butter before spreading it on the corn. It elevates the taste to a whole new level!
- Spice It Up: If you love a bit of heat, sprinkle some cayenne pepper or chili powder on top for a spicy kick. You can also toss in some garlic powder for a savory twist.
- Grill Marks: Want those beautiful grill marks? After baking, you can finish the corn on a hot grill for a couple of minutes. Just be careful—it can char quickly!
- Check for Freshness: Choose corn with bright green husks and plump kernels. Fresh corn is sweeter and more tender, making all the difference!
- Leftover Magic: If you have any leftovers (which is rare!), you can slice the kernels off and toss them into salads, salsas, or even quesadillas. Waste not, want not!
Nutritional Information
When it comes to enjoying my easy oven roasted corn on the cob, it’s nice to know what you’re putting into your body! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. On average, each ear of corn contains about 150 calories, 7g of fat, and 5g of protein. You’ll also get around 22g of carbohydrates, with 2g of fiber and 6g of sugar. If you’re watching your sodium intake, you’ll be pleased to know it’s just about 5mg per ear. So go ahead, indulge in that sweet, buttery goodness without any guilt—it’s all part of the joy of eating delicious corn!
FAQ Section
Can I use frozen corn for this recipe?
While fresh corn on the cob is definitely the star of the show in this easy oven roasted corn on the cob recipe, you can use frozen corn as a substitute if needed. Just keep in mind that the texture might not be quite the same, and you’ll want to adjust the cooking time. I recommend thawing the corn first and spreading it out on the baking sheet to ensure even roasting. The flavor won’t be as sweet and fresh, but it can still be a tasty option in a pinch!
What can I substitute for butter?
If you’re looking for a butter alternative, you’ve got plenty of tasty options! Olive oil is a fantastic choice that adds a lovely flavor and a healthier touch. You can also use plant-based spreads or even coconut oil for a different twist. Just remember, whatever you choose, make sure it’s spreadable so it can coat the corn evenly. The key is to keep that buttery richness, so find what suits your taste best!
How do I know when the corn is done?
Checking for doneness is super simple! After baking your corn for about 20-25 minutes, carefully remove the foil and poke a kernel with a fork. It should be tender but not mushy. If it’s still a bit firm, don’t worry—just pop it back in the oven for a few more minutes. You’ll know it’s perfectly done when the kernels are bright yellow and bursting with that sweet flavor. Trust me, the smell alone will have you drooling!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare, but hey, it happens!), storing your easy oven roasted corn on the cob is super simple. Just wrap the corn tightly in aluminum foil or place it in an airtight container, and pop it in the fridge. It’ll stay fresh for about 3-4 days. When you’re ready to enjoy it again, you can reheat it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it for a couple of minutes, but I recommend covering it with a damp paper towel to keep it moist. Enjoy that buttery goodness again—it’s just as delicious the second time around!
Drucken
Easy Oven Roasted Corn on the Cob: 5 Tips for Perfection
- Gesamtzeit: 35 minutes
- Ertrag: 4 servings 1x
- Ernährung: Vegetarisch
Beschreibung
Easy oven roasted corn on the cob recipe.
Zutaten
- 4 ears of corn, husked
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
Anweisungen
- Preheat the oven to 400°F (200°C).
- Husk the corn and remove all silk.
- Place the corn on a baking sheet.
- Spread butter evenly on each ear of corn.
- Sprinkle salt and pepper to taste.
- Cover the corn with aluminum foil.
- Bake for 20-25 minutes.
- Remove from the oven and serve hot.
Notes
- For extra flavor, add herbs or spices.
- Try using olive oil instead of butter for a healthier option.
- Prep Time: 10 minutes
- Kochen Zeit: 25 minutes
- Kategorie: Side Dish
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 ear
- Kalorien: 150
- Zucker: 6g
- Natrium: 5mg
- Fett: 7g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 22g
- Faser: 2g
- Protein: 5g
- Cholesterin: 15mg
Keywords: easy oven roasted corn on the cob
