Roasted Corn On The Cob Recipes

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

ROASTED CORN ON THE COB

Steps:

• Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
• Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Rinse ears.
• Place corn cobs directly on middle rack in oven.
• Bake for 30 minutes.
• Remove corn cobs. Pull back husks and enjoy!

SIMPLE OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 450 degrees.
• Remove husks and silks from corn.
• Butter corn and wrap in foil.
• Place on cookie sheet and roast for 20 to 25 minutes.

EASY DELICIOUS ROASTED CORN ON THE COB

Steps:

• Dump your ears of corn into a large pot and add enough water to cover them. Add the can of beer and the 1/4 cup of sugar. Let sit in the liquid and soak for 4 to 6 hours.
• Fire up the grill. Once coals are ashen, place your whole ears of corn onto the grill. Do NOT husk them or mess with them in any way.
• Grill for 30-40 minutes, turning often for even cooking. Husks will be blackened.
• Let ears cool enough so that you can handle them.
• Peel off the husks and the silks will slide right off.
• Reheat as necessary in a covered pan in the oven, or slice the kernels off the ears and mix with melted butter.

PERFECT ROASTED CORN ON THE COB

Steps:

• For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
• This will prevent the silk from sticking to the corn during the cooking process.
• Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
• This will add a lot of flavor to the roasted corn.
• For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
• Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
• Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
• For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

BAKED CORN ON THE COB

Steps:

• Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
• Submerge corn in the brine; soak at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

SLOW-ROASTED CORN ON THE COB

Steps:

• Process the butter, pepper sauce and lime juice in a food processor until combined. Transfer to a piece of wax paper, roll into a log about 1 inch in diameter and chill in the freezer.
• Gently peel back the leaves of each ear of corn. Slice the butter mixture in i-inch-thick slices. Rub each ear with 1 slice of the butter. Pull the husks back up, tie with butcher's twine and grill over a low charcoal fire for about 30 minutes.