Oven Roasted Corn On The Cob With Blue Cheese Recipes

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.

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

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

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.

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

MINI CORN ON THE COB WITH FOIL IN OVEN

Steps:

• Preheat oven to 450 degree Fahrenheit.
• In a bowl, mix together the softened butter, salt and black pepper very well until well blended.
• Line the baking sheet with foil or non slip baking mat and arrange 6 pieces of aluminium foil which will be used to wrap the corns.
• Place each mini corn in the the foils and brush generously with the butter mixture. If the frozen corns were not defrosted earlier (I didn't defrost the corn ears, but you may thaw it if its easier for you), the butter will solidify faster, but it is perfectly fine. Try to brush all the sides of the corn with the butter mixture. (If you are using fresh corn ears, wash the corn ears and dry using a paper towel prior to adding the butter mixture).Alternatively, you may also transfer the corn ears to a bowl, then pour the butter mixture on them and brush all over and then place each corn ears in the separate foils.

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.
• 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.

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color.
• In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions.