Baked Corn On The Cob - quick and simple way to cook corn on then cob in the oven. Works best with sweet corn. Add toppings of your choice.

Baked Corn  On The Cob




– 4 ears of corn — husked – 3 tbsp melted butter — divided – 1/4 tsp salt – black pepper to taste – 1/4 tsp paprika — optional – 1 tbsp chopped fresh parsley for topping

4 servings

40 mins

Step 1

Preheat oven to 425 F (220 C). Line a baking dish with parchment paper or aluminum foil. Prepare the corn - remove the husks and silk.

Step 2

Melt the butter and brush the ears or corn. Reserve some butter to brush the baked corn at the end with.

Step 3

Optional - sprinkle with salt, black pepper, paprika and garlic powder to taste, make sure corn is covered in the seasonings.

Step 4

Roast for 30-40 minutes, turning once until the corn is fully cooked. To test for doneness by poking into or removing a kernel to see if it is tender enough to consume.

Step 5

Brush with melted butter. Top with toppings of your choice. Store baked corn on the cob in the fridge for up to 2 days.