Oven-Roasted Corn on the Cob
Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 4 ears fresh sweet corn
- 4 tsp. fresh lime juice
- Freshly ground black pepper
- Preheat oven to 350°.
- Peel back the corn husks. Remove any silk. Brush the corn with the lime juice and generously grind black pepper over the corn. Pull the husks back up over the corn, twisting the husks at the top to keep them sealed.
- Place the corn on the rack in a roasting pan large enough to hold the ears without overlapping. Roast for 30 minutes or until the corn is heated through and tender. Peel back the husks and use them as a handle, if desired, or discard the husks and insert corn holders into the ends of the cobs. Serve immediately.