Smothered Oven Roasted Corn On The Cob Recipes

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

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!

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.

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.

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.

SMOTHERED OVEN-ROASTED CORN ON THE COB

Steps:

• Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
• In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
• Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
• Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
• Note-after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.

SMOKY OVEN-ROASTED CORN ON THE COB

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil. Combine first 4 ingredients in pie plate.
• Brush corn with butter; roll, 1 at a time, in cheese mixture, then place on prepared baking sheet.
• Sprinkle with any remaining cheese mixture.
• Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro.