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Roasted Corn on the Cob
Servings = 2 | Serving size =1 ear corn
This recipe can be multiplied by 2,3,4.
I love leftover corn. Leave it wrapped in the husks inside the foil.
| 2 | ears corn |
| 1/8 tsp | pepper |
| 1/4 tsp | salt |
| 2 tsp | unsalted butter |
Preheat the oven to 400°F.
Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 – 8 minutes.
Remove from the oven and unwrap the foil. Cut the bottom of the cob so that the husks fall away easily.
Serve each with a pat of butter.
These can also be roasted on top of the grill. The heat should be medium to medium-high and you must turn them frequently, as noted above.
Nutrition Facts
Serving size: 1 ear | Servings 2
Calories 144 | Calories from Fat 44
Amount Per Serving (% Daily Value)
Total Fat 5g (8%) | Saturated Fat 3g (13%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 10 mg (3 %) | Sodium 320 mg (13 %)
Total Carbohydrates 26g (9%) | Sugars 4g
Dietary Fiber 3g (11%) | Protein 3g
Vitamin A 2% | Vitamin C 11 % | Calcium 0% | Iron 4%
Vitamin K 1 mcg | Potassium 258 mg | Magnesium 33 mg
"The greatest drawback is the way in which it is necessary to eat it. It looks awkward enough: but what is to be done? Surrendering such a vegetable from considerations of grace is not to be thought of."
-Harriet Martineau, an Englishwoman writing about corn on the cob in 1835
The refrigerator light goes on...
This recipe includes the pat of butter for your corn on the cob because it just wouldn’t be corn without it. Take the pat and enjoy it. This recipe works well both on the grill and in the oven. The grill will give the corn a lovely charcoal flavor.
