How To Bake Corn On The Cob

While grilled corn on the cob is always a popular favorite, oven roasting does have its convenience and reliability. Here's why you might choose to bake your corn in the oven:

• Weather-proof cooking: When conditions aren't ideal for grilling, even in normally sunny locations like Los Angeles, the oven is a constant conditions cooking space.
• Convenience: Oven-roasting is a "set-it-and-forget-it" method requiring minimal attention once the corn is in the oven.
• More flavour: This technique enhances the natural sweetness of the corn and allows some good caramelization.
• Keeps it juicy: Oven-baked corn remains juicy and tender.
• Good for large quantities: When cooking a large group, the oven allows a person to prepare several ears simultaneously.
• Control when cooking: Unlike grilling, there is less likelihood of charring or burning the corn.
• Energy efficiency: The oven does not require firing up the grill just for one dish.

Ingredients:

• 4 ears of fresh corn, husks removed
• 1/4 cup unsalted butter, softened
• 1 Tbsp. fresh flat-leaf parsley, chopped
• 2 medium garlic cloves, minced (about 2 tsp.)
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh thyme, chopped
• 3/4 tsp. kosher salt
• 1/2 tsp. black pepper

Step-By-Step Instructions

1. Make the Herb Butter

Preheat your oven to 425°F (220°C). This high temperature will make sure your corn cooks fast and even. While the oven heats, go ahead and make your tasty herb butter.

First off, take 1/4 cup of freshly chopped flat-leaf parsley and mix it with a tablespoon of softened unsalted butter. Add two cloves of minced garlic, which should be about two teaspoons. Add a teaspoon each of freshly chopped rosemary and thyme to give it an aromatic flair.

Season it with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix these all together using a spoon or fork until you have a uniform, fragrant herb butter.

2. Butter the Corn

Now that your herb butter is prepared to your liking, it's time to get it on your ear of corn. Preparation for each of the four ears of fresh corn is to ensure that, as much as possible, the husk is entirely removed.

Using a knife, or simply your hands, cover the surface of an ear of corn with approximately one tablespoon of the herb butter mixture. A system of even distribution and smearing on all sides would be great.

3. Wrapped in Foil

Once you have buttered each ear of corn, it is time to wrap them in aluminum foil. Do this individually in order to lock in the moisture and flavor when the corn is on or over the heat. Take a sufficient size piece of foil to house an ear of corn completely. Take the buttered corn on the cob; place it in the middle of the foil, and wrap it carefully so that all sides are closed well.

The goal is to create a packet that will steam the corn in its own juices and herb butter. Follow the exact same process for all 4 ears of corn, so you have four separate foil packets in the end.

4. Roast the Corn

Now that you have your corn all wrapped up and prepped, transfer all four foil packets to a baking sheet. This will enable you to slide them easily in and out of the oven and catch the butter that may leak out while cooking.

Put the baking sheet in your preheated oven. Let the corn roast for 20 to 25 minutes. For even cooking, you may want to turn each packet of foil over halfway through the cooking time, about the 10 to 12-minute mark.

5. Serve

After baking, take the tray out from the oven, bearing in mind that the packets will be hot, so lift them out using oven mitts or tongs. During serving, remove the foil packets with a lot of caution because the steam that will escape will be so hot.

The corn will be beautiful and perfectly done in the herb butter, and the smell will just be satisfying. Serve the corn piping hot, either right out of its foil or transferred to a serving plate.

Corn on the cob oven-roasting really is a simple and an efficient roast-till-done process. The total time of cooking is relative short, so it represents the choice for the busiest of cooks:

1. Cooking length: Normally, corn requires only 20-25 minutes in the oven.

2. Cooking interval: Turn the corn midway through the roasting time for even cooking. This allows other sides to undergo equal temperature exposure and caramelization.

3. Indicators of doneness: The corn is ready when the kernels feel plump and soft when you stab them with a fork. The color will darken a little, and you could get some light browning on the edges of the kernels.

4. Prep time: Add on a couple of minutes for oven preheating and corn prep (husking and oil or buttering if desired).

5. Standing time: Allow the corn to sit outside the oven for about two minutes before serving. This allows them to cool for ease of handling and time for flavors to build up.

6. Adaptiveness: The cooking time is slightly off by an oven and variation in corn cob size. Keep with the corn at the last stage of cooking.

While perfectly cooked corn on the cob is wonderful on its own, there are many ways to step it up. The following are common variations:

1. Simple and Classic

The beauty of corn on the cob is often in its simplicity. Eating them without putting too many ingredients on them allows one to enjoy both the sweetness as well as the crunch of it when the kernels are newly cooked.

For a slight enhancement, a light sprinkle of salt and pepper does the trick of giving the corn that extra flavor without overpowering it. This classic combination of seasonings otherwise recognizes and highlights the natural taste of the corn; something which adds a hint of savory.

The fuller experience is provided by a generous slathering of butter. As it melts, it oozes in between the kernels and provides them with a creamy texture and rich, indulgent flavor that is just the perfect complement to the corn's sweetness.

2. Garlic Butter and Creole Seasoning

This version is just delicious. The garlic butter base gives a rich, aromatic base that melds well with the corn's natural sweetness. Creole seasoning introduces a complex mixture of herbs and spices, with paprika, cayenne, garlic powder, and oregano featured as the main four.

This brings out a sweet-savory flavor, very slightly dressed in spice but good on the palate.

3. Variation with Spices

Various spices can entirely change the taste of corn on the cob. Smoked paprika is deep, smoky, and sweet—reminiscent of roasted bell peppers. It brings out depth without being overpowering. Chili powder adds an earthen, slightly spicy kick to the food, which works great with the sweetness of corn.

For autophiles of the Mediterranean flavor, a home-blended Italian seasoning would typically include basil, oregano, rosemary, and thyme that, when combined, bring an aromatic herbaceousness to the corn, reminiscent of the Italian countryside.

4. Cheese Options

Accessorize your corn on the cob with cheese to give things a bit of a shake-up with flavor and texture. The classic Parmesan cheese, nutty and gritty, works fantastically. Sprinkled onto the hot corn, it softens just a bit, allows the elements to form a crust, and proceeds to enhance further by showing off a sweet and silky kernel underneath.

The umami quality of the cheese helps elevate the flavors in the dish so that you'll get that perfect mix of sweet corn and just slightly salty but intensely flavored cheese with every bite.

5. Fresh Herbs

Including fresh herbs with corn on the cob will provide a lot of aromatic freshness that could elevate corn significantly. Rosemary is piney, with a bit of pepper, and it miraculously fits perfectly with corn's sweetness. Thyme adds a delicate, earthy mintiness that's just a perfect complement to the corn.

Parsley adds freshness and a pop of green color with its clean, peppery taste. These herbs are not only flavor enhancers but also add to the appearance of the corn, making it look as good as it tastes. Experiment with different herb combinations to find your perfect flavor.

6. Mexican-inspired

Something creamy, tangy, and a little spicy from normal corn on a cob. This is inspired by Mexican street corn (elote). Start with a base of neutral oil or mayonnaise; both help the other ingredients stick to the corn and add richness. Sour cream provides a cool tanginess to balance the sweetness offered by the corn.

Sprinkling on top, feta cheese provides saltiness with a resounding culminating touch. For heat and earthiness, Chili powder. Finally, garlic powder can add another layer of flavor.

Storing corn on the cob properly is important; both before and after cooking to maintain the characteristics of the corn. Here's how to store it properly:

Storing Uncooked Corn:

1. Leave the husks on: Canned corn should be stored in a tin so as to avoid direct contact with the air.
   
2. Refrigerate it: The minute in which the corn is harvested, take it and refrigerate it in order to reduce the conversion of sugar to starch as much as possible.
3. Use it promptly: Prepare your corn one to two days after purchase so that you capture the best taste and texture of the corn.
4. Avoid plastic bags: Store in a loose manner or better still in a paper bag to avoid accumulation of moisture.

Storing Cooked Corn:

1. Cool completely: Allow the corn baked in the oven to cool to room temperature before placing.
2. Airtight container: Put the corn into a cook-and-serve dish and let it cool or place in an airtight food container or cover with foil or plastic wrap.
3. Refrigerate: Refrigerate and consume within three days as the nuts may spoil if kept at room temperature for too long a time.
4. Freeze for longer storage: For longer storage, free it for up to three months.

• Slide each cob into plastic wrap and wrap the cob tightly then put the cobs in a bag and freeze.
• Put labels on the containers with the date in order to know the expiry of foodstuffs.

Alternate method of storing:

1. Kernel the corn: When corn is done remove kernels from the cob.
2. Storage containers: Refrigerate the kernels in an airtight jar or container or you can store it in an airtight freezer bags.
3. Refrigerate or freeze: That means kernels which you have put in refrigerator you can use for the next 3 days, if stored in freezer, you can use them for the next 3 months.
4. Portion control: If freezing, it is advised to take portion sizes good for a meal so that it is easier to use when required.

Reheating Tips:

• Refrigerated corn: Bake in a preheated oven at 350°F (175°C) for additional 6 minutes or simply microwave.
• Frozen corn: Refrigerate and then warm up the next day or warm from frozen — will just take longer.

This oven-baked corn on the cob is an incredibly versatile ingredient that can be added to brighten up and enhance numerous dishes. Here are some really creative, yummy ways in which you can incorporate it into your meals.

Oven Roasted Corn and Black Bean Salsa

Cut the kernels off of your grilled corn and mix with drained black beans, chopped tomatoes, red onion, more cilantro and freshly squeezed lime juice, plus a touch of cumin if you like.

The end result is more of a salsa, one that's striking and delicious and packed with flavor; it couldn't be prettier heaped on tortilla chips or more wonderful teamed with grilled Pork Loin.

Corn And Sweet Pepper Quesadillas

Slice the corn off of the cobs and toss them with diced sweet peppers and shredded cheese. Spread between two tortillas and griddle until crispy and melty. The charred corn will add sweetness and smokiness to these very satisfying quesadillas.

Loaded Air Fryer Waffle Fries

Top crunchy waffle fries from the air fryer with corn kernels, crumbled bacon, green onions, and a drizzle of sour cream or ranch dressing. The sweetness of the corn really contrast great here with the savory fries and toppings.

Southwest Salad

Add a handful of corn kernels over mixed greens top with black beans, diced avocado, cherry tomatoes a lime-cilantro dressing and toss together in this hearty salad. The roasted corn adds some texture and a hint of smokiness to this refreshing summertime salad.

Slow Cooker Quinoa Enchilada Casserole

Mix kernels of corn amongst quinoa, enchilada sauce, black beans, and cheese in a layered casserole. Corn adds a nice sweetness and texture to this protein-laden comfort food.

Rainbow Feta Flatbread

Spread a thin layer of tomato sauce over flatbread and top with kernels of corn, colorfully sliced bell peppers, red onions, crumbled feta cheese, and bake until the cheese is melty for a quick and vibrant meal.