Roasted Corn on the Cob

This is another flashback from the archives that I just knew needed to be updated and shared again. We make this Roasted Corn on the Cob all the time, especially in the summer when fresh corn abounds. It’s super easy and just makes the flavor burst and the corn tender. It’s a great side dish that everyone will love. Anytime I’ve served it to others they always ask me how I made it and it couldn’t be easier!

Roasted Corn on the Cob

Olive Oil
Salt & Pepper to taste

Preheat oven to 425 degrees. Spray a roasting or baking pan liberally with cooking spray.

Shuck corn and brush with olive oil. Sprinkle liberally with salt & pepper, ensuring to coat all sides. Place corn in prepared pan.

Bake for approximately 20-25 minutes, turning corn with tongs every five minutes to cook on all sides. Corn is done when looks slightly browned in some spots and is fork tender.

*Can also bake at 400 for 25-30 minutes instead if needed.

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