Oven-Roasted Corn on the Cob
I like to gnaw down my cobs in rows like an ol' timey cartoon character.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 ears of corn (shucked and cleaned)
- 6 Tbsp salted butter
- 1 Tbsp granulated sugar
- 1/2 Tsp kosher salt
- 1/4 Tsp cayenne pepper
- 1/4 Tsp black pepper (freshly cracked)
Instructions
- 1
Preheat your oven to 400°F and place an oven rack in the center. Line a baking sheet with non-stick aluminum foil. Arrange the cleaned corn cobs on the prepared sheet and set them aside.
- 2
In a small bowl, mix together the butter, sugar, salt, cayenne pepper, and black pepper with a fork until well combined.
- 3
Use a basting brush to generously apply half of the compound butter all over each ear of corn. Place the corn in the oven and roast for 10 minutes.
- 4
After 10 minutes, turn the corn and continue roasting for another 7-10 minutes, until the corn is browned in spots and the kernels are deeply yellow and tender when pressed with a fingertip.
- 5
Once the corn is done, brush the remaining compound butter over the corn. Serve immediately. Dassit!