Oven Baked Cobb Of Corn Food

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 BAKED CORN ON THE COB

Steps:

• Preheat the oven to 375 F.
• Spray the bake pan / roaster with non stick spray, then add in the corn on the cobs, then set aside.
• Next, grab a medium microwave safe bowl and add in the butter, honey, creole seasoning, and parsley flakes.
• Place the bowl in the microwave, and zap for 45 seconds.
• Remove the bowl, and stir until all the butter is melted.
• Drizzle the butter all over the corn on the cobs.
• Place the corn in the oven, uncovered, and bake for 20 minutes.
• Remove from the oven, move the corn around, then put back it the oven for 15 minutes.
• Remove the corn from the oven.
• Let cool.
• Serve and enjoy.

HOW TO COOK CORN ON THE COB IN THE OVEN

Steps:

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Meanwhile, place one of the interior racks into the center position of the oven. Note that you do not need to prepare a baking sheet for the corn. For this method, you'll need to place the ears of corn directly onto the oven rack. Do not cover the oven rack in aluminum foil, either.
• Rinse the corn. Quickly clean the outer husks by rinsing them beneath cool, running water. Use your fingers to scrub away any visible dirt or debris. Do not remove the husks from the ears of corn. If there are any silks hanging out of the ends or leaves peeling away from the sides, use clean kitchen scissors to trim them away.
• Cook the corn for 30 minutes. Arrange the ears of corn in a single layer directly on the center rack. Cook the corn until it becomes tender. If there's another oven rack above the center rack, you can let it remain in place as long as it does not come into contact with the corn. If it does, you should remove it completely or move it to a position beneath the center rack. Try to keep the corn in a single layer. If you need to stack it, you may need to increase the overall cooking time. You'll also need to make sure that the pile of corn does not touch the upper heating element of the oven. To check for doneness, gently squeeze the sides of the ear. It should be firm, yet soft enough to press through the husk.
• Peel down the husks. Remove the finished corn from the oven and let it cool for several minutes. When the husks are cool enough to touch, carefully peel them down from each ear. Consider holding the base of each ear with an oven mitt before peeling down the husks. Also note that the steam escaping from the corn will be very hot, so you should never point the ears directly at your face. You can wrap the husks around the base of each ear to serve as a handle or remove them completely. The choice is yours to make.
• Enjoy. Brush the corn on the cob with melted butter or olive oil, if desired, and consider seasoning it with salt, pepper, and chopped parsley to taste. Serve the finished corn on the cob while it's still hot.

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 WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

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.

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.

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.

OVEN BAKED COBB OF CORN

Steps:

• Leave the corn in the husk. Wet it down and place in a baking dish.
• Bake at 350 degrees for 35-40 minutes.
• Pull back the husks and add butter then peel he husks back ver for a few minutes to really melt the butter.
• Serve hot.

OVEN ROASTED CORN ON THE COB

Steps:

• Place 4 ears of corn (leave husk w/silk in tact) on a cookie sheet. Roast in a preheated 350 degree oven for 30 minutes.
• Once the corn remove the husk and silk using an oven mitt or towel. Remember, the corn will be hot so use oven mitts for this task. Serve with butter, salt and pepper. Add a bit of paprika for extra flavor and color.