Roasted Corn on the Cob
Forget shucking and boiling corn on the cob. Roast your corn in the oven, as in this recipe, or on the grill if you prefer. This side/snack will give your family a delicious dose of both soluble and insoluble fiber.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 8 ears of fresh sweet corn, unshucked
- ¼ tsp. garlic salt
- ⅛ tsp. lemon pepper seasoning
- ⅛ tsp. seasoned salt
- ⅛ tsp. chili powder
- ⅛ tsp. dried mixed herbs
- ½ cup melted butter
- 1 lime, cut in wedges
- ¼ cup kosher salt
- Pull the corn silk out of the tops of the corn and then peel the husks down far enough to clean the rest of the silk, but leave the husks attached. Pull the husks back up around the corn. Put them in a roasting pan and fill it with water. Let the corn soak for 10 minutes so the husks won’t burn in the oven. The moisture will also help create steam.
- Preheat the oven to 400°F.
- Drain the water from the corn and put it in a single layer on cookie sheets.
- Roast the corn in the oven for 45 minutes. Remove from the oven and peel the husks back from the cobs to make a handle at the bottom.
- Add the garlic salt, lemon pepper, seasoned salt, chili powder, and mixed herbs to the melted butter. Brush the corn with butter-spice mixture and place on a platter. Serve hot with lime wedges and kosher salt for sprinkling.