Oven Roasted Corn on the Cob

oven roasted corn 4Serves 6


6 ears of sweet corn
Brine made of a large pot full of water with a tablespoon or so of salt added
6 tablespoons of butter
6 large pieces of aluminum foil

Spoon Mage™ Note:

One thing you will notice is that this corn is not covered in ancho powder, cayenne, or any of the other seasonings that are popular these days. Why not?

Because when you have good corn, you want the flavor of corn to shine. Keep it simple. If you must, use some salt and pepper, but only if you don’t trust the quality of your corn.

Want to grill corn? Then check out this recipe. Harvest a bit too much corn? Then read about how my farming family handles that little problem, from field to table.

ps – if you bought already prepped corn and don’t have time to brine – skip it and head straight to the rinsing and wrapping with salted butter.


Remove husk and strings from each ear. Slice of the ends to make the ears fit more easily into the pot and baking pan.

Put the ears in the brine and let them sit for several hours at room temperature.

Preheat the oven to 425°F.

Remove the corn from the brine and let drain in a colander. Do not rinse.

Tear off six squares of aluminum foil, each must be large enough to completely wrap the corn.

Place two slender pats of butter on the center of one piece of foil.

Set one ear of corn on top of the pats and press a bit. Add a single small pat of butter to the top of the ear.

Wrap first from the side to cover the ear, leaving more to roll. Then fold over each end. Finally, roll the corn to finish the wrap. It will look very much like a burrito when you are done.

In all, you will use about 1 tablespoon of butter for each ear of corn. More is not necessary.

Set the wrapped ears of corn inside a baking dish with the fold side up. You don’t want the butter to leak out. This is another good reason cut the ends off the ears. They tend to poke holes in the foil.

Pop into the oven for 45 minutes. It won’t hurt them to go the whole hour.

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