VMBURNS: Okay, this is a really simple recipe, but the flavor was so yummy that I decided to share. I LOVE corn. I love corn on the cob. I love fried corn. I even love it boiled. Yet, especially love it roasted on a grill, but sometimes getting a grill out is just too much work. Oven roasting corn provides that same delicious flavor with a minimum of work. The only thing missing are the grill marks, but I can live without them. You'll notice that there are no measurements in this recipe because it truly is up to you. If you like buttery corn on the cob (like me), then don't hold back. Slather on as much butter as you want. Yes, I did use an entire stick of butter on 5 ears of corn (don't judge). Watching your salt? Skip it. Or just give it a light sprinkle. I honestly, didn't measure anything. I am a corn on the cob purist, so I used butter, salt, and pepper. However, if you like it spicy, then feel free to spice it up. I've listed a few options to get the little grey cells stimulated.
OVEN ROASTED CORN ON THE COB
INGREDIENTS
- Corn on the cob
- Softened Butter
- Salt
- Pepper
- Spice it up
- Garlic butter
- Smoked Paprika
- Chili Seasoning
- Parmesan Cheese
- Fresh Herbs
- INSTRUCTIONS
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Husk the corn and remove as much of the silk as possible and place on the foil lined baking sheet (You don't need to wrap each individual ear in foil. I did because I wasn't eating all 4 ears at once and it made it really easy to store).
- Slather each ear with softened butter and season with salt and pepper (or other seasonings).
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- Roast corn in the oven for 30 - 45 minutes. Turn halfway to make sure all sides get nice and golden (if you like your corn that way).
- When the corn is done to your liking (I don't like to wrestle with my food. I want it cooked well so it easily comes off the cob with little effort), remove it from the oven. Add more butter if desired and additional seasoning (if you want). Enjoy!
- READERS: Do you like to get creative with corn (or other sides)? Or are you a side dish purist? Share your favorite ways to cook corn or any spicy additions in the comments.
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V. M. (Valerie) Burns
In this delectable new cozy mystery series, social media maven Maddy Montgomery’s perfectly ’grammable life has come undone, and she’s #StartingOver in a tiny town with one giant problem—a killer on the loose . . .
When Maddy Montgomery’s groom is a no-show to their livestream wedding, it’s a disaster that no amount of filtering can fix. But a surprise inheritance offers a chance to regroup and rebrand—as long as Maddy is willing to live in her late, great-aunt Octavia’s house in New Bison, Michigan, for a year, running her bakery and caring for a 250-pound English mastiff named Baby.
Maddy doesn’t bake, and her Louboutins aren’t made for walking giant dogs around Lake Michigan, but the locals are friendly and the scenery is beautiful. With help from her aunt’s loyal friends, aka the Baker Street Irregulars, Maddy feels ready to tackle any challenge, including Octavia’s award-winning cake recipes. That is, until New Bison’s mayor is fatally stabbed, and Maddy’s fingerprints are found on the knife . . .
Something strange is going on in New Bison. It seems Aunt Octavia had her suspicions, too. But Maddy’s going to need a whole lot more than a trending hashtag to save her reputation—and her life.
I love how easy grilling corn is--this seems like a great option for winter!
ReplyDeleteIt is definitely easy and still delish!
DeleteCongratulations on your latest book Valerie! This recipe is FUN-tastic! I shall try it. Your writing talents are superb! I am reading Two Parts Sugar, One Part Murder and loving it. I will post a most positive review when I finish it. Thank you, thank you, thank you!!!!
ReplyDeleteAww. Thank you so much. I am so glad you are enjoying the book and appreciate the positive review.
DeleteSounds delicious and easy. I'm a purist only in that I won't buy corn anywhere but the local farm, which makes it a two-month treat here in New England. And we eat it every chance we get! I don't even add butter, it's that good when it's fresh. In fact, I've been known to eat one ear uncooked the minute I shuck it!
ReplyDeleteEdith, now that is a true purist!!! :-) I LOVE fresh sweet corn, but I do like it cooked.
DeleteRoasted corn is great.
ReplyDeleteBut that's a long time to cook it. I'd go with about half that time, but, like Edith, I also like raw corn.
Libby, that's the beauty of roasting, you can cook it as short or long as you like. Perhaps its my age, but I can't wrestle with the food like I did when I was younger. :-)
DeleteI'm 73 (how on earth can that be true?!) and I say,
Delete"Bring it on!"
I'm from Iowa. Corn is in everything. I got a corn soup recipe from my neighbor that we love during the cold months. Our first snow flurries are starting outside, won't amount to anything yet but it's getting there.
ReplyDeleteAlicia, I am NOT ready for snow, but I love a good corn chowder.
DeleteYum! Thanks, Valerie!
ReplyDeleteYou are so welcome!
DeleteI, too, love corn--especially on the cob--so thanks for this recipe, Valerie! The French, however, think of corn on the cob as animal feed, so when I prepared it once for a dinner party for a group of French friends while spending time there, boy did I get a lot of strange looks. But, hey, they ended up liking it! (Though not the strings they got caught in their teeth....)
ReplyDeleteLeslie, that is hilarious. I used to not like corn on the cob when I was a kid because of the hair (silk). Glad I grew out of that! :-)
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