Oven Roasted Corn On The Cob Ww 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

SIMPLE ROASTED CORN

Steps:

• Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
• Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
• Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
• If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.

OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350ºF. 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 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!

OVEN ROASTED CORN

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.

OVEN-ROASTED CORN ON THE COB (WW)

Steps:

• Preheat oven to 450. tear off four12-inch sheets of heavy foil.
• Stir together cilantro, lime juice, water, and butter in cup and brush over ears of corn.
• Place 1 ear of corn on each sheet of foil and wrap tightly. Place directly on oven rack. Roast corn, turning occasionally, until tender, about 35 minutes.

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.

ROASTED CORN ON THE COB

Steps:

• Cream butter& salt till fluffy.
• Blend in rosemary& marjoram.
• Hold at room temperature for one hour to blend flavors.
• Turn back husks of corn& remove silk with a stiff brush.
• Place each ear of corn on a square of tin foil.
• Spread corn with approximately 1 T of butter mixture.
• Rplace husks and wrap foil around ears.
• Place wrapped corn on preheated gas grill.
• Close hood& cook for 12 to 15 minutes or till corn is tender.
• Note: I am sure this could be done equally well over charcoal.

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.

FRESH OVEN ROASTED CORN ON THE COB

Steps:

• Preheat oven to 450°F
• Leave husks on corn, but pull them down and remove silks.
• Place corn in large pot, sprinkle with sugar, and cover with cold water. Soak 10 minutes.
• Pulls husks back up to cover corn, and tie closed with kitchen twine.
• Place ears directly on oven rack and bake 20 minutes.
• Remove husks, dot with margarine, and serve.

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.