Cooking Corn In The Oven

My favourite vegetable to throw on the grill is buttery, juicy corn on the cob. When you grill corn you get the perfect balance of perfectly juicy inside and charred on the outside. But now that the weather has cooled down and I have officially said good-bye to my barbecue for the season, do I really have to say good-bye to the perfect corn on the cob? Nope. You don't need a grill to achieve those perfect charred, burnt marks. Oven-roasted corn on the cob with garlic butter is what you need.

When it is inconvenient to grill your corn on the cob, try buttery, oven-roasted corn on the cob with garlic butter with beautiful char marks instead. | aheadofthyme.com

How to Make Corn on the Cob without a Grill

There are all kinds of ways to make corn on the cob without using your grill or barbecue.

You can boil the corn on the stove.
You can roast it in the oven.
You could even cook it in the microwave.

But secret in getting those perfect burnt marks, is oven-roasting mixed with a little magic in the broiler (the broil setting on your oven). Yup, it's that easy!

How to Make the Best Oven-Roasted Corn on the Cob

You will need a few ingredients:

corn
butter - for a healthier option, replace the butter with olive oil instead.
garlic - You can add all sorts of different herbs and toppings on the corn on the cob but somehow I am always drawn to the basics.
salt and pepper

And a few super simple steps:

Preheat oven to 350 F.
In a small bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
Wrap each corn in aluminum foil and place on a baking sheet. Roast for 40 minutes, turning halfway.
Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes.
Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

This corn turns out perfect every time. The garlic butter gives it a perfect subtle flavour and keeps the corn juicy. The aluminum keeps the moisture and heat in to keep the corn tender. Broiling creates the perfect outer texture while keeping the corn soft and extra juicy. For extra juiciness, I like to add even more butter on top. YUM!

How to Serve Corn on the Cob

Oven-roasted corn on the cob with garlic butter is the perfect side dish and goes with everything! I eat this alone for a quick lunch or I pair it with a quinoa spinach power salad or I serve it with the juiciest baked chicken breast or classic mac and cheese. The options are endless.

More Corn Recipes

Grilled Corn on the Cob
Summer Corn Salad
Mexican Street Corn (Elote)
Mexican Street Corn Salad
Creamy Mexican Corn Soup
Easy Cornbread Muffins

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Description

When it is inconvenient to grill your corn on the cob, try buttery, oven-roasted corn on the cob with garlic butter with beautiful char marks instead.

¼ cup unsalted butter, softened
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 cobs of corn, peeled

Preheat oven to 350 F.
In a small bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
Wrap each corn in aluminum foil and place on a baking sheet. Roast for 40 minutes, turning halfway.
Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes.
Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Oven
Cuisine: American