Oven-Roasted Corn on the Cob

Oven-Roasted Corn on the Cob produces ears of corn that are juicy, gleaming and tender crisp with an amplified natural sweetness. And the best part, the corn cobs are cooked with their husks on – no prep, no mess, no fuss!

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Course: Side Dish, Vegetables, Vegetarian

Cuisine: Western

Diet: butter, chives, corn, garlic

Prep Time: 2

Cook Time: 30

Total Time: 32

Servings: cobs

Author: Eff | Food Daydreaming

Equipment

Ingredients

4 corn on the cobs, still in their husks
30 grams salted butter, roughly 2 tablespoons melted
2 garlic cloves, crushed
1 tablespoon chives, chopped

Instructions

Preheat the oven to 200°C.
Using scissors, trim the bits of silk at the top of each corn cob, and any bits of the husk that are sticking up or too long. You want to trim away anything that might catch in the oven.
4 corn on the cobs
Roast the corn cobs for 30 minutes – you can either arrange the cobs on a baking tray, which makes it easy to move them in and out of the oven all at once, or you can roast the cobs directly on the oven rack. The corn cobs are ready when you see the husk layers have browned and started to pull away from the cob.
Cool the corn cobs for 10 minutes or until they are cool enough to handle. Shuck them by grabbing the top of the husk and pulling down, removing the silk strands as well.
Meanwhile, make the garlic chive butter. Melt the butter, mix in the crushed garlic and most of the chives and stir to combine. Using a pastry brush, slather the butter all over the corn cobs.
30 grams salted butter, 2 garlic cloves, 1 tablespoon chives
Scatter the remaining chives over the top and serve.

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Nutrition