Oven Roasted Corn Recipe
Learn the easiest way to make oven roasted corn using California sweet corn and olive oil. A perfect side dish for summer.
Ingredients
- 6 ears of corn in husk
- 1/4 cup California Extra Virgin Olive Oil
- Coarse kosher salt
- Coarsley ground black pepper
Instructions
The Microwave Par-cook
- Steaming corn directly in its husk cooks the kernels slightly while generating moisture between the layers. This heat shock loosens the silk and softens the husk, making it incredibly simple to remove without the mess.
- Prep the Corn: Leave the unhusked ears completely intact. Give them a quick rinse or wrap them in a slightly damp paper towel to add extra moisture for steaming.
- Microwave: Place 1 to 4 ears of corn in the microwave at a time. Cook on high power for 4 minutes.
- Cut the Base: Using oven mitts or a clean kitchen towel, carefully remove the hot corn. Use a sharp knife to cut off the bottom (stem) end, right above the last row of kernels.
- Slide and Squeeze: Grip the uncut top end and firmly squeeze or shake the corn downward. The steaming cob and kernels will slide right out of the husk, cleanly stripping all of the silks behind
Oven-Roasting
- Since the microwave partially steams the corn, it will cut down your overall oven-roasting time.
- Preheat your oven to 400°F (200°C).
- Brush the par-cooked, cleaned cobs lightly with olive oil and season with salt and pepper.
- Place the corn directly on a baking sheet or right on the oven rack with a parchment paper-lined sheet pan underneath to catch any drippings.
- Roast for 10 to 15 minutes, turning halfway through, until you get a nice, roasted exterior.
Video
Nutrition
Calories: 157kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 14mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 168IUVitamin C: 6mgCalcium: 2mgIron: 1mg
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