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Friday, August 7, 2009

Oven-Roasted Corn on the Cob


Another summer staple is corn on the cob. Quite frankly, I can eat corn any time of the year. The only down-side to eating corn on the cob is the they get all over and in between your teeth. Then you're left trying to pick it out the rest of the day or night. That's why I keep floss and some toothpicks handy.

Growing up, there used to be a Mexican street cart vendor that would walk down my block at the exact same time, on the exact same days. Whenever I'd hear a loud bicycle horn honking in the distance, I know snack time was coming. I'd literally save up a dollar or two just to get them every time. The man would arrive pushing a large wooden white cart. A large cooler of steaming corn waiting to be eaten. I order mine slathered with mayo, grated cheese and chili powder. The "works" as I like to call it. Oh deliciousness on a stick!! Sometimes, if I had an extra dollar, I'd get a bag of duritos, too. It's like chicharrones, but made of cornmeal and deep-fried and looks like pinwheels. That's another story. We're here for the corn.

This is really simple to do. Just wrap up the corn in some foil with a tiny bit of butter and leave it for half an hour on the oven racks. You can do the same thing if you want to leave the husks on. Just remember to remove the silk bits. No fuss and easy clean up. That's one of the great things about doing corn on the cob.

I don't need to tell you which one was mine in the pictures below.




Oven-Roasted Corn on the Cob

corn on the cob
butter or margarine
foil

Corn toppings (optional)
mayo
grated parmesan
paprika
chili powder


Preheat your oven to 350˚F

Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.

Place on the middle rack in the oven and roast them for 30min.

Spread as much or as little of the topping as you like.

Note: If you plan on leaving the husks, Just remove the silk. Spread a little of the butter and refold the husks back into place. Put them directly on the oven middle rack and roast for 30 min.


55 comments:

Heavenly Housewife said...

I never would have thought of putting corn in the oven. I usually boil it, then eat it with lime and butter. I love your idea (and the spices u used), will try it out.

Miranda said...

Yum...This looks incredilbe. I love corn on the cob. The leftovers makes great salsa or bean salad too.

Palidor said...

Haha, I love your idea of a little butter. That's how I like my corn too!

Phyllis said...

I've schmeared something similar on corn before, think I used mayo, parmesan and a squeeze of lime. It was super messy but really good!

Gaby said...

YUMMMMMMM This looks so delicious I could even eat it for breakfast!

Parita said...

Its my alltime fav, can have it anytime :) tempting clicks!

Andrea@WellnessNotes said...

I used to make corn this way... I definitely have to do it again. Thanks for the reminder! ;)

Pam said...

I love oven roasted corn - this looks great.

the ungourmet said...

I love you topping choices! I've never tried mayo on my corn. I think I will have to grab so some corn while I'm out and about today and try the mayo. Looks Yummy!

Finsmom said...

Ive never thought of doing this in the oven before - what a great idea! Thanks for sharing!

Elra said...

Oven roasted? Why haven't I thought about this before. Sounds delish!

Tangled Noodle said...

You're like a freakin' mindreader, it's scary. I am making a special trip to the store b/c they have an awesome special on MN sweet corn. I was hoping to grill them outdoors but it's raining steadily here. I was bummed until I read this . . . I dedicated dinner to you!

Sippity Sup said...

Now you are talking!But in 5 days the wires come off my mouth. Watch Out. This is just what I am craving. In fact expect a week of corn recipe from Sup! before the summer ends! GREG

KennyT said...

Wow, it's a very nice way of enjoying sweet corn!

Jenn said...

HH: You should it's really good!!

Miranda: definitely perfect for a salad.

Palidor: ;-)

Phyllis: This one was messy, too. But so worth it.

Gaby: Go for it!!

Parita: Woohoo...

Andrea: No problem.

Pam: Thanks.

Ungourmet: It's really taste. Mix it with grated cheese and it's so good.

Finsmom: Your welcome.

Elra: It is. Thanks.

Tangled Noodle: Perfect substitute to oven roast them.

Greg: Can't wait!!!

Marta said...

Oh yes, with a bit of butter and parmigiano (like you suggest) these babies would be gone in seconds!
Thanks!

Nutmeg Nanny said...

Mmmm I love corn on the cob. I have never had it in the oven but I have made it in the microwave before. Turns out great every time;)

Diana said...

I've been addicted to corn on the cob this summer. I'll never forget the years when I had braces and couldn't eat it. MISERABLE.

The Duo Dishes said...

This is our cheat method when the grill's not an option! It totally works.

lisaiscooking said...

That's a great way to cook and serve corn! Delicious.

Michelle @ No Time to Weight said...

You're killin' me! Yum! Yum! Yum!

burpandslurp said...

I did that too! It tastes SO much different than plain steamed.

Jenn said...

Marta: I devoured mine before anything else was eaten.

Nutmeg: I've got to try making it in the oven.

Diana: LOL. I bet it was.

Duo Dishes: It's really a great substitute to the grilled version.

Lisa: Thanks.

Michelle: ;-)

burpandslurp: Yeah. Though, I still steamed/boiled version.

Reeni♥ said...

I've never had mayo on corn. These look so yummy!!! I can't wait to try your topping, mmmmmm!!

Jen @ My Kitchen Addiction said...

That's a great way to make corn on the cob! I have heard of it made with chipotle dipping sauce, so I bet it would be tasty to add some chipotle sour cream/mayo to the corn as you roast it, too!

OysterCulture said...

oh la la - for my next batch of corn, I know how I will fix it!

girlichef said...

Yup, I adore my corn like this....I swear, I could eat it every single moment of every single day!

Jenn said...

Reeni: I love the toppings on corn.

Jen: Ooo...chipotlet dipping sauce sounds really good with this.

Girlchef: Me, too. ;-)

Maris said...

Looks so good! I have had corn boiled and also microwaved but never oven roasted!

Hummingbird Appetite said...

If I were there, I'd try to grab that corn first. We had the sweetest corn with our dinner tonight.

Jenn said...

Maris: Give it a try. It's really good.

Hummingbird: Neat.

Julie said...

Looks super...way better than just boiling it for sure :)

Jenn said...

Julie: I agree. ;-)

nora@ffr said...

hehe vat a perfect idea!! speacilly the spices used :)

Jenn said...

Nora: thanks.

Anonymous said...

Call it sweet corn, not corn on the cob!

Christina said...

No need to even remove the silk. I throw the whole ear of corn in the oven at 350 for 30 min. Then carefully husk it. So easy!

Heather Waylander said...

Mmmm I made a whole bunch last night at our fish fry it was awesome. This is the only way I will ever cook corn.

Anonymous said...

Like the sound of this but, it would make my house to hot running the oven for 30 minutes. Will stick to boiling it on the grill burner!

Paula71 said...

They make this in here Texas at stands by the Mexican markets. It's called Elotes (eee-low-tes) It comes in a cup though. Love me some "corn in a cup" I am going to try it in the oven.

Anonymous said...

How about putting frozen corn in the tin foil and putting in the oven? Would it taste the same as corn on the cob from the overn?

Anonymous said...

DId this last year for my daughter graduation party. I simply bought bags of the mini corn of the cob-sprayed the corn with butter- seasoned- place in a roasting pan- put losts of foil over roast- bake at 250 for slow roasting.
Serving the corn was much cleaner and delicious

Anonymous said...

We do corn with melted butter, garlic salt and pepper wrapped in foil and baked on 350° for 30 minutes. The only way I'll cook it now. I've also done ranch dressing mix or italian dressing mix before instead of the garlic salt.

James Levin said...

Use taco seasoning and butter. Works on BBQ as well

Anonymous said...

Its good on the grill using this method too

Jenny Forsell said...

I really want to make this now. Looks great!

Lindsay Pollock said...

But at what temp?

Denise said...

She said 350.

Anonymous said...

Do you put the "toppings" on after the 30 minutes or before and let it cook all together?

Anonymous said...

I also love corn on the cob! I cook it in the microwave (2 ears at a time) in the husks. It is soooo good! Will definitely try your recipe soon!!

Patti McKenzie said...

I made this corn on the cob recipe tonight. So Good. I let mine cooke 45 min at 350 then cut off the cob and used my foil as a bowl. Mixed well with the butter and other spices that were settled as the bottom. Score! will make again and again

Anonymous said...

Yum this is like the mexican street food "elotes." Though, instead of parmesian, they use queso fresco.

Linda Rogers said...

This sounds delicious and easy. I like to top my corn on the cob with butter, salt and cayenne pepper.

Anonymous said...

i would've never thought lime and butter but i tried it after seeing your comment and i love it!!

Unknown said...

They have these in sterling Illinois but they don't bake them just warm up. The corn and put the toppings on they are amazing called elotes

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