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A-MAIZE-ING OVEN ROASTED CORN ON THE COB

Making corn on the cob couldn’tCorn_on_the_cob be easier and tastier. All the nutrients of the corn are preserved inside the husk as opposed to boiled out in water. The husk traps the steam to produce tender, juicy and flavorful corn every time! This is the only way I ever make corn on the cob now. It’s the best I’ve ever tasted, super easy, and always a hit!

Preheat oven to 350 degrees.

Trim excess silk from top of corn, do not remove husk.   Place corn (in husk) directly on the oven rack, and roast for 30 minutes or until tender.

Once cooked, carefully peel back the husk and remove the silk. Slather on the butter, sprinkle on the salt and enjoy!

 

 

 

Recipe complements of: Tyler Florence/Food Network

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6 thoughts on “A-MAIZE-ING OVEN ROASTED CORN ON THE COB

  1. Pingback: Roasted Herb Corn - Can't Stay Out Of The Kitchen

    • Hi Stephanie,
      I have never made this recipe for a crowd, so not sure how to answer your “fill the oven” question. I have also never frozen it, we eat it all! I did look online about freezing corn however and it does say to blanch it, then put it in ice water before freezing. However, that was blanched corn. I’m thinking the baked corn would end up mushy if frozen since it will be fully cooked. If you give it a try, please let us know. Others may have the same questions. The next time I make the corn, I will try to freeze one as well. Thanks!

  2. Stephanie on said:

    Can I fill the oven up with corn or what is the max # recommended in the oven?
    After the corn is cooked, can I remove the kernels and freeze it? If so, would I need to put it in ice water or just wait for it to cool before bagging/freezing it?
    Thanks!!

  3. Pingback: Corn on the cob failure | G.I. Crockpot

  4. Pingback: Herbed Corn - Can't Stay Out Of The Kitchen

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