Roasted Corn on the Cob
Servings
2Serving size
1 ear cornThis recipe can easily be multiplied or divided by 2. Leftover corn is delicious. Leave it wrapped in the husks inside the foil.
Ingredients
| 2 medium ear Corn, sweet, yellow, raw |
| 1/8 tsp., ground Black pepper |
| 1/4 tsp. Salt |
| 2 tsp.. Unsalted butter |
Instructions
Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 - 8 minutes.
Remove from the oven and unwrap the foil. Cut the bottom of the cob so that the husks fall away easily.
Serve each with a pat of butter.
These can also be roasted on top of the grill. The heat should be medium to medium-high and you must turn them frequently, as noted above.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe includes the pat of butter for your corn on the cob because it just wouldn’t be corn without it. Take the pat and enjoy it. This recipe works well both on the grill and in the oven. The grill will give the corn a lovely charcoal flavor.