Oven Roasted Corn
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
I started off by melting a half stick of butter. Which is four tablespoons. I added a teaspoon of my favorite garlic seasoning as well as a teaspoon of my favorite southwest seasoning blend. You should use what you like here. Plain salt and pepper work great as well!
Combine the melted butter and seasonings then using a pastry brush, cover the corn on all sides with the butter. Turn over and do the same. Place in a 350 degree oven for 45 minutes to an hour and be sure to turn the corn every 15 minutes to ensure even browning. I initially thought this may take 45 minutes. At this point the corn was just beginning to brown on one side so I left it another 15 minutes on the other side up to give it good browning as well. It came out perfect.
Preheat oven to 375 degrees.
Combine melted butter with salt, pepper and seasonings
Place ears of corn in a baking dish.
Brush the seasoned butter over the corn, being sure to rotate to get the entire surface of the ears.
Place corn in oven and roast for 40 to 45 minutes, turning every 15 minutes to ensure browning on all sides.
Remove from oven and allow to cool for at least 10 minutes before serving or removing the corn from the cob.
I am getting ready to have something for dinner that requires roasted corn so I thought I would share with you how to do this. Roasting is just one method of cooking corn. I know we often boil it, grill it, pressure cook it even microwave and fry it. This method is great when you want sweet roasted corn flavor without a lot of hassle. This takes about an hour to do but is a great way to multi task in the kitchen. The result is delicious, sweet, buttery corn that really took no effort to make.
I am making my roasted corn in my iron skillet but you can make this on a sheet pan or a roasting pan if that is what you have. I have shucked, silked and washed my corn cobs as well as cut off both ends. The last thing is not necessary, but I always do it because if you are going to eat this off the cob it makes it a little easier to get the corn holders in there. I won't be doing that today. I will be cutting this corn from the cob to serve in our dinner.
6 to 8 ears of fresh corn, husks and silks removed
4 tablespoons butter melted
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon of your favorite all-purpose seasoning
Now you have the choice to enjoy the corn right off the cob or remove it like I did for use in corn casserole, corn pudding, spoon bread, salads or relishes. The sweet roasted flavor cannot be compared and we enjoyed it so much Rick did eat one cob by himself. It was that delicious!
I hope you give oven roasting corn a try sometime soon and I hope you love it!
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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