I have been given this recipe a few times, but I was skeptical. I finally relented and gave it a try and oh my, have I missed out on a great treat for far too long!
The corn comes out delicious, moist and bursting with roasted flavor.
The garlic infused butter is just down-right delicious. It has the most mellow, rich flavor that is not strong but compliments the corn perfectly. And be sure to sure to get to the bottom of the bowl for the wonderful bits of garlic – they add to the scrumptiousness!
Oven Roasted Corn on the Cob
6 fresh corn ears IN the husk – do not remove
1/4 cup real butter, do NOT skimp here
1/2 tsp. fresh garlic, minced
Salt to taste
Preheat oven to 350 degrees.
Set corn directly right ON the oven rack.
Bake for 25-30 minutes (less if small ears)
Now, for a very special treat, while the corn is cooking, melt the butter in the microwave or in a small pan on the stove.
Add in the garlic and allow it to sit while corn is cooking, at least 15 minutes.
When the corn is done, remove from the oven and carefully peel back the corn husks.
Just like magic the corn silk falls away easily.Using a pastry brush, brush the garlic butter on the ears of corn and sprinkle with salt. Serve immediately:)
*If cooking more than 6 ears, I would recommend moving the middle shelf up one level, and the bottom rack up to the middle to accommodate a dozen or so ears of corn.
Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.