Baked Corn On The Cob With Herbs Recipes

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.

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 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

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.

HERBED CORN ON THE COB

Steps:

• Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
• Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
• Spread 1 T butter mixture on each ear of corn.
• Reserve the remaining butter mixture.
• Place 1 ear of corn on each piece of foil.
• Roll up tightly.
• Place on a baking sheet and bake for 30 minutes at 375 degrees.
• Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

BAKED CORN ON THE COB WITH HERBS

Steps:

• Heat oven to 450°. Husk corn and remove silk.
• Place each ear on 12-inch square of aluminum foil. Spray cooking spray on all sides of ears. Sprinkle with salt and pepper. Place 5 or 6 herb sprigs around each ear. Seal foil.
• Place sealed ears of corn directly on oven rack. Bake about 20 minutes or until corn is tender.

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 350 F.
• In a small mixing bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
• Wrap each corn in aluminum foil and place on a large half sheet baking pan. Roast in the preheated oven for 40 minutes, turning the corn over halfway.
• Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven and place corn back in. Broil on high for 2-3 minutes.
• Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

BAKED CORN ON THE COB

Steps:

• Preheat oven to 425°F.
• Brush corn with melted butter. Place in a 2qt baking dish.
• Add water and cover with foil.
• Bake 25-30 minutes or until heated through.
• Toss corn with butter, salt & pepper.

BAKED CORN ON THE COB WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 200°C.
• Remove all the husks and silks from the corn cobs.
• To make the Herb & Garlic Butter- mix all ingredients together is a small mixing bowl.
• Smear the flavoured butter over the corn cobs. Wrap the corn cobs in aluminium foil and secrely seal.
• Place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes.
• When cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn. The corn will still be very hot-be careful not to burn yourself on the steam.

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat the oven to 425℉/218℃.
• In a small bowl, combine garlic butter and Creole seasoning. Set aside.
• Place corn individually with foil paper, top with garlic butter, and brush with Creole seasoning. Wrap the corn. Repeat with the remaining corn, then place on a baking sheet.
• Bake for 20-25 minutes, turning the tray halfway through roasting.
• Remove and serve slightly cool. Brush with more garlic butter mixture if desired.

BAKED CORN ON THE COB

Steps:

• Preheat the oven to 450°F.
• Place 1 tablespoon of herb butter onto each ear of corn. Cover each ear in an even layer from end to end.
• Place each ear in separate sheets of aluminum foil, and wrap tightly to close. Transfer the corn to a baking sheet, and bake for 20 to 25 minutes or until the corn is tender.
• Carefully unwrap, and enjoy hot.
• See post for storage recommendations.

BAKED CORN ON THE COB RECIPE

Steps:

• Remove husk and silk from the corn; rinse thoroughly and pat dry with a paper towel. Mix garlic salt into the butter. Cut 12 pieces of aluminum foil large enough to wrap the ears of corn in. Spread garlic butter over surface of the corn and warp each ear individually in a piece of foil. Be sure to wrap tightly. Place in the oven and bake for 25 minutes. Note: You can substitute regular salt for the garlic salt if you desire. The garlic salt gives the corn just a very mild garlic flavor.