Oven-Roasted Corn on the Cob
Inspired by techniques from America's Test Kitchen.
Whole corn cobs are rubbed with butter and roasted in a hot oven until the kernels turn tender and blister in spots. It's a hands-off way to get char-like flavour from corn without lighting a grill.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Set a rack in the middle of the oven and heat it to 245 °C (225 °C fan).
- 2
Butter the cobs. Lay the husked corn cobs on a rimmed baking tray, leaving a gap between them so heat reaches every side. Spread the softened butter evenly over each cob with a butter knife, then sprinkle with the salt and pepper.
- 3
Roast. Roast the corn, turning each cob once or twice with tongs, until the kernels are just tender and blistered in spots, 15-17 minutes.
- 4
Serve. Transfer the corn to a serving dish and pour over any butter left melted on the baking tray.
Storage
Best eaten warm, straight from the oven. Refrigerate covered for up to 3 days and reheat in a hot oven or dry pan until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- butter knife
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 161 kcal |
| Protein | 3.4 g |
| Carbohydrate | 18.8 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 9.9 g |
| of which saturates | 5.6 g |
| Fibre | 2 g |
| Salt | 0.4 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
