Oven Roasted Corn On The Cob With The Husks

Here's how to make oven roasted corn on the cob with the husks on just like you can on the grill. It won’t get charred like it does on the grill and it is super easy to make.

Course Side

Cuisine American

Cook Time 25

Total Time 25

Servings

Calories 110kcal

Author Tonia Larson

Equipment

Corn Cob Holders

Ingredients

4 ears corn on the cob
4 teaspoon butter
1/8 teaspoon salt

Instructions

Preheat oven to 400˚F.
Place the corn on the cob on the rack in a preheated oven and roast it for 25-30 minutes until hot and tender.
Remove the fully cooked corn on the cob with tongs or oven mitts.
Allow the corn on the cob to cool enough to peel. The husks and the silks come off easily. You can peel it before serving or allow everyone to peel their own corn.
Serve the corn on the cob with butter and salt.

Video

Notes

One: Storage

Store leftover corn in the fridge in an airtight container for 3-4 days.

Two: Garlic Butter

Peel back husks without removing them, clean off silks, and spread 5 tablespoons softened butter combined with 1/2 teaspoon garlic powder over corn. Replace the husks, place corn on a pan to prevent spillage, and roast as directed.

Three: Spicy

Combine 5 tablespoons softened butter, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Follow the method above for adding the spicy butter to the corn.

Four: Honey

Mix together 5 tablespoons of softened butter and 2 tablespoons of honey. Follow the method above for spreading it on the corn before roasting it.

Nutrition