This Oven Roasted Corn On The Cobb is a huge family favorite. The simplicity in flavor and preparation is a reminder that the best food comes directly from the stalk to the table. The natural sweetness of corn on the cobb makes it ideal for roasting and the oven technique alone intensifies the sweetness even more. Whether it’s a backyard BBQ or Sunday dinner, roasting corn in the oven is ideal for making large batches at one time and there’s no need to boil a large pot of water.
Fresh corn while delicious, isn’t one of the easiest crops to grow. Corn prefers warm soil and air, water of course, and if it can survive the crows snacking on each sweet golden kernel then it makes the journey to our tables for us to eat. My Granpas’ and my Dad all grew corn in their gardens and at times their crops fared better than others based on the variables involved. Seeing the process firsthand made me love corn even more when it showed up on the menu. This simple oven roasting technique is a terrific way to make plenty for everyone to enjoy in one fell swoop.
See it at The Weekend Potluck here
- 8 corn on the cob, husk and silk removed
- 6 Tbsp softened butter
- 1 Tbsp chopped Italian parsley
- 1 tsp garlic salt
- ¼ tsp onion powder
- ¼ tsp black freshly ground black pepper
- Preheat the oven to 425°F. Line a 10 x 15-inch jelly roll pan or similar with heavy duty aluminum foil and coat liberally with cooking spray.
- Mix together the softened butter, Italian parsley, garlic salt, onion powder and black pepper.
- Slather the corn on all sides with ½ of the seasoned butter. Lay side by side on the baking sheet. Cover loosely with foil.
- Bake for 25 minutes turning occasionally, or until tender.
- Uncover and increase the oven temperature to broil for 3-5 minutes to char slightly.
- Brush with the remaining seasoned butter and serve.