Corn on the Cob in the Oven
The easiest way to cook corn on the cob is in the oven. There's no pot, no boiling water to drain, and it can remain in the oven awhile to stay warm until the rest of dinner is ready. Lots of extra options are shown here too.
Ingredients
- 2 ear corn on the cob
- ¼ teaspoons salt
- ⅛ teaspoons ground black pepper
- ¾ Tablespoon butter
Instructions
- Shuck the corn, i.e., remove the silk and husk to discard. Then, rinse corn cobs under cold water and set aside.
- Lay all cobs onto long sheet of foil.
- Can optionally season them all now with spices.
- Add 2 slim slices of butter on all sides of each cob; no more than 2 slices in-between cobs.
- Fully wrap the cobs in the foil and put on an ungreased baking sheet. Bake at 350-400°F. At 350°F cook 25 minutes, 375°F for 20 minutes, or 400°F for 16 minutes.
- Remove from oven. Turn to easiest position so you can carefully unwrap the foil. Affix 2 cob holders to each and serve.
Nutrition Facts
Corn on the Cob in the Oven
Amount per Serving
Calories
115
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
338
mg
15
%
Potassium
246
mg
7
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
300
IU
6
%
Vitamin C
6
mg
7
%
Calcium
4
mg
0
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™