My daughter looked at dinner the other night and said, “You can tell it’s late Spring or early Summer.” When I asked what she meant she said our dinner was the clue. All vegetables we were eating were not frozen or from a can. She was right.
I love getting as many fresh fruits and vegetables as I can into each meal this time of year. But, sometimes they are not quite as ripe or ready to eat as we wish. Early corn on the cob kernels can be tough.
In researching the best way to cook corn on the cob it suggested oven roasting it. Hmmm. I will try that.
Both children commented that the corn was much easier to eat than usual. This was only my daughter’s second time eating corn on the cob since having her braces removed from her teeth in December. The corn was flavorful and well cooked.
I would definitely cook early corn this way again. This would also be great with flavored butter because you cook it with butter. Maybe I will try pesto or garlic butter next time.
- 8-10 ears of corn on the cob, husked and silks removed
- 1/2 cup of butter, softened
- salt and pepper
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil. Place metal cooling rack or racks, depending on your baking sheet size into the pan. Mine holds two racks.
- Place corn in rows on racks.
- Use 1/4 cup of the butter and spread it evenly over the top of the corn. Liberally salt and pepper ears of corn.
- Place baking sheet in oven and cook corn for 30 minutes.
- Remove corn from oven and turn it over. Butter other side of corn and salt and pepper it.
- Return corn to oven for 20-25 minutes. Ends will start to brown which signifies corn is done.
- Remove from oven and let cool for a few minutes before serving.