Baked Corn
On The Cob
YIELD
TIME
4 servings
35 mins
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Ingredients
– 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
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1. Preheat oven to 425 F (220 C).
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2. Line a baking dish with parchment paper or aluminum foil.
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3. Prepare the corn - remove the husks and silk.
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4. Melt the butter and brush the ears or corn. Reserve some butter to brush the baked corn at the end with.
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5. Optional - sprinkle with salt, black pepper, paprika and garlic powder to taste, make sure corn is covered in the seasonings.
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6. 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.
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7. Brush with melted butter. Top with toppings of your choice.
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8. Store baked corn on the cob in the fridge for up to 2 days.
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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.
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