Oven-Roasted Corn on the Cob
Relish the essence of summer with this effortless oven-roasted corn on the cob. Each ear emerges tender, slightly caramelized, and infused with the robust notes of garlic butter and Creole spices. A simple yet flavorful addition to any warm-weather gathering.
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Ingredients
- Salt and freshly ground black pepper
- 4-6 ears fresh corn husks and silk removed
- 1-2 teaspoons Creole seasoning
- 2-3 tablespoons garlic butter or plain unsalted butter
Instructions
- Preheat your oven to 425℉ (218℃). In a small mixing bowl, blend together the garlic butter and Creole seasoning, then reserve. Individually wrap each prepared ear of corn in foil, generously coating with the garlic butter mixture and seasoning before sealing. Arrange the wrapped corn on a baking sheet. Roast in the preheated oven for 20-25 minutes, remembering to rotate the tray midway through cooking. Remove from the oven, allow to cool slightly, and brush with additional garlic butter if preferred.
Notes
When pressed for time, skip full husking: simply strip away excess silk and any loose outer husks. Arrange the ears directly onto the oven grates, ensuring they are spaced evenly apart, and bake at 350℉ (177℃) for about 35 minutes. Once cool enough to handle, peel off the husks and generously coat with garlic butter and seasoning. Please note that nutritional values are approximate and will vary with ingredient brands and portions used.