Roasted corn on the cob. Peel down the husks and use as a handle when eating. When you have two layers of corn ears in a pan, when turning the ears, make sure to rotate the bottom ears to the top and vice versa to make sure all the corn is evenly roasted. TOPPINGS FOR CORN ON THE COB.
I have experimented many times with making roasted corn on the cob. To have juicy corn, wrap each ear of corn with aluminum foil before baking. My butter lovers, listen up, an herb butter goes on the corn before being wrapped in the foil. You can have Roasted corn on the cob using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Roasted corn on the cob
- Prepare 6 of corn on the cob.
- Prepare 1 of butter.
- You need 1 of cajun seasoning.
- You need 1 of grated parmesan cheese.
The herb butter flavor roasts into the corn and you are going to love the results. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn.
Roasted corn on the cob instructions
- Preheat oven 350°F..
- Shuck corn and butter the corn on a greased pan. Add as much seasoning as you like..
- Bake for 20 minutes and rotate the corn and bake for another 20 minutes..
- Sprinkle with parmesan cheese and put under the boiler for 5 minutes. This can be cooked in the oven or on the grill. Enjoy..
How to Serve Corn on the Cob. Oven-roasted corn on the cob with garlic butter is the perfect side dish and goes with everything! I eat this alone for a quick lunch or I pair it with a quinoa spinach power salad or I serve it with the juiciest baked chicken breast or classic mac and cheese. Stir in sugar and lemon juice, dissolving the sugar. Remove husks and silks from corn.
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