Roasted Corn On the Cob
Recipe: Roasted Corn On the Cob
Serves 6 with one ear per person. Can be doubled or tripled. Just don't stack the corn more than 2 ears high.
6 ears of fresh corn
3 Tbl olive oil
Salt and pepper to taste
Peel the ears of corn. Place them in an ovenproof pan. An oblong cake pan is ideal. Metal or glass.
Brush each ear of corn with olive oil or spray them with olive oil from the can.
Sprinkle with salt and pepper to taste. Sea salt is especially good if you have it.
Roast the corn at 450 degrees for 20 minutes. If the corn is stacked at all, it might take a little longer. Let the ears cool for 10 minutes or so. You don't want to fry your mouth.
Your corn will have a roasted taste. Butter is unnecessary with the olive oil, but you can always slather it on.
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