Last Updated on August 24, 2020 by Cookie
Recreate the taste of your childhood in the kitchen, using the oven and some aluminum foil. Corn on the cob is always a summer treat in our family.
I think everyone knows how to boil corn, this season I already boiled some too. One day I and my husband remembered a tasty and funny childhood delight – roasted corn on the cob over a fire – well browned, a little crunchy, and fantastic. After that, the idea of baked corn never left my mind. So, I discovered a pretty simple and extraordinarily good method of making baked corn in the oven – aromatic, well browned, and slightly crunchy (depends on how long will you keep it in the oven).
Let the flavor of baked corn arouse envy among the neighbors but you enjoy a snack that will always remind you of childhood.
Baked Corn On The Cob:
Baked corn on the cob is an easy and delicious recipe to enjoy during summer. Almost every farmer’s market will be full of colorful yellow or white summer corn to serve and enjoy. It became one of our family staples at dinner during summer days.
There is no better time to enjoy fresh and juicy corn, than in summer. Our family adores corn cooked in different ways: boiled, grilled, Instant Pot, or baked. My favorite version is definitely the buttery baked corn that is a bit crunchy, so sweet, and so summery. Topped with some goat cheese – it is simply insane. A simple ingredient that can turn out to be so stylish and beautiful on a dinner table.
Baking corn on the cob in the oven will keep them moist and flavorful, as I place them in aluminum foil. The back of the corn is simply irresistible as it has a golden, crunchy, and flavorful texture. Each cob is carefully cleaned of husks and silks, greased with butter, seasoned with aromatic herbs(if desired), then wrapped in aluminum foil that speeds up and evens out baking.
This recipe is quickly done and is utterly life-altering. I simply can not imagine an easier and sweeter recipe than these lovely bright corns baked in the oven and greased with butter. The taste is simply delicious. Try this recipe if you haven’t tried it yet.
How to make Baked Corn On The Cob?
I just adore corn in its season, as it reaches its finest. So I love to take advantage of that and cook it in various ways! This summer my family prefers baked corn: roasted in the husk, on the grill, in the oven, in aluminum foil or in a pan. Today I will share with you a recently discovered recipe that easily conquers my taste.
Preheat the oven to 400 °F.
While the oven is warming up, clean of the corn from husk and silk. It is important to choose the so-called ‘milk’ corn that has not yet reached maturity. How do you check that? Insert the fork into the grain. It should break easily and release a milky liquid.
Cut the aluminum foil into four sheets long enough to wrap the corn cobs. Rub each corn with a good amount of butter or vegetarian oil, if you are on a vegan diet. Place the corn on a piece of aluminum foil, sprinkle with salt, pepper, and spices. For a smoky taste, add some smoked paprika if desired. Then wrap it and seal the ends.
Arrange, the corn in foil in an oven tray and bake in the preheated oven for 30-35 minutes. Turn it over to bake evenly on all sides. The corn is baked when the grains have softened and can be easily crushed between the fingers.
Allow it to cool slightly before removing the foil. Season with extra salt if necessary and sprinkle some goat cheese. Garnish with fresh herbs if desired.
How to serve Baked Corn On The Cob?
Baked Corn On The Cob can be served alone or as a garnish for a good portion of meat, fish or shrimps.
I usually don’t have leftovers, as it is too tasty to stop eating it. I adore eating them warm shortly after I took them off the oven. Although, do not throw away leftovers, and use these sweet and fresh corns as an addition to summer salads, pasta, or soups.
Believe me, the taste of flavorful corn, baked in the oven, has no equal!
- You can definitely make this recipe all year-round, especially when you miss those summer days. Soft, sweet, juicy, and buttery corn on the cob is a great side dish at gatherings or parties.
- You can use different herbs, butter, or another topping at your choice to bake one of the best tasting corn on the cob. There’s almost no need for much preparation, but they turn out to be so moisty, caramelized, and oozy.
Enjoy this flavorful baked corn on the cob!
Buttery Baked Corn On The Cob
- aluminum foil
- 4 corns on the cob
- 4 tbsp butter
- 1/4 cup grated goat cheese
- 1/2 tsp smoked paprika
- dried herbs
- Clean of the corn from husk and silk. Cut the aluminum foil into four sheets long enough to wrap the corn cobs. Rub each corn with butter or vegetarian oil, if you are on a vegan diet. Place the corn on a piece of aluminum foil, sprinkle with salt, pepper, and spices. For a smoky taste, add some smoked paprika if desired. Then wrap it and seal the ends.
- Arrange, the corn in foil in an oven tray and bake in the preheated oven at 400 °F for 30-35 minutes.
- Allow it to cool slightly before removing the foil. Season with extra salt if necessary and sprinkle some goat cheese. Garnish with fresh herbs if desired.