Baked Corn On The Cob
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.
Servings: 4
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
Instructions
- 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.
- Melt the butter and brush the ears or corn. Reserve some butter to brush the baked corn at the end with.
- Optional - sprinkle with salt, black pepper, paprika and garlic powder to taste, make sure corn is covered in the seasonings.
- 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.
- Brush with melted butter. Top with toppings of your choice.
- Store baked corn on the cob in the fridge for up to 2 days.
Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 234mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg