How to Roast Corn
Learn to roast corn and enjoy sweet and tender kernels served with a pat of butter will take you right back to childhood.
Servings: 6 servings
Ingredients
- 6 ears corn
- 3 tablespoons butter
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
Instructions
- Preheat the oven to 425°F. Wrap each ear of corn in foil.
- Place the wrapped corn on a large sheet pan. Roast for 12 minutes, turn each ear over, and continue roasting for an additional 12 minutes.
- Remove from the oven and carefully open the foil wrapped corn. Top each ear with ½ tablespoon of butter and season with pepper and additional salt, if desired.
Notes
While it isn’t required that you turn the corn at the halfway mark, I’ve found that it will cook more evenly without as many darkly browned kernels if you do that. If you don’t mind the darker sections, or if you particularly like that, just pop the corn in the oven and ignore it until it’s finished cooking.
Nutrition
Calories: 51kcal · Carbohydrates: 1g · Protein: 1g · Fat: 6g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 15mg · Sodium: 239mg · Potassium: 5mg · Fiber: 1g · Sugar: 1g · Vitamin A: 178IU · Vitamin C: 1mg · Calcium: 2mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!