Smoky Oven Roasted Corn On The Cob Food

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.

CORN ON THE COB

Steps:

• Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
• Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
• Remove the pot from the heat and let stand until needed.
• Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

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!

SMOKY FAJITA CORN ON THE COB

Steps:

• Trim off about 1 inch from the end of the cob (the end that the silk is showing).
• Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
• Place in smoker and cook @ 225 degrees for 2 hours.
• I suggest pecan or hickory.
• Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
• Remove corn and rinse immediately under cool water while removing the husk and silk.
• Brush well with butter mixture and serve.
• If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

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.

ROASTED CORN ON THE COB

Steps:

• Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.

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.