It’s a bit early in the season but I couldn’t resist getting some corn on the cob when I went grocery shopping. To me corn on the cob and warm weather mean summer is just about here and it really makes me miss New Hampshire and Maine. Usually we’d boil corn on the cob in a large pot on the stove or outside in the mega boiler. But here in my tiny Brooklyn apartment it’s hard to do either of those, so instead I made an oven roasted corn on the cob and you know what? It tasted really good!
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Oven Baked Corn
Oven Roasted Corn on the Cob is a great way to cook corn on the cob without the mess and space used in traditional boiling techniques.
- 4 Ears of Corn
- 4 Tbsp Unsalted Butter
- Chili Powder
- Preheat oven to 350. Begin by shucking the corn and removing all of the silk. Remove most of the stem.
- Cut a large square of tinfoil and place an ear of corn on top. Season the corn with chili powder, salt, pepper and 1 tbsp of butter per an ear.
- Wrap each ear of corn tightly in tinfoil and place on the center rack. Cook for 35 minutes, then allow to cool and enjoy!