Try this Baked Corn on the Cob recipe.
- Carbohydrate 19.40182 g
- Cholesterol 5.08833333333333 mg
- Fat 3.12320333333333 g
- Fiber 2.75400004863739 g
- Protein 3.30451666666667 g
- Saturated Fat 1.40134933333333 g
- Serving Size 1 1 Serving (104g)
- Sodium 41.2120954861111 mg
- Sugar 16.6478199513626 g
- Trans Fat 0.228219333333333 g
- Calories 105 calories
Step-by-step
- Preheat oven to 400(F)
- Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes, or until starting to brown! While it's cooking, turn the corn occasionally. Simple and completely amazing!!!
Deep golden kernels showing localized spots of caramelized brown sugar emerge from the oven with a rich, concentrated aroma of roasted starch and melted dairy fats. Skeptical cooks often worry that dry-heat baking will desiccate sweet corn, but proper moisture management and butter application produce kernels that retain their internal pop while developing a deeply savory exterior.
- Set the oven accurately to 400 degrees Fahrenheit to ensure rapid moisture evaporation without burning the sugars prematurely.
- Line a jellyroll pan with nonstick foil to catch melting dairy solids and prevent scorching during the 30 to 40 minute cooking window.
- Rotate the cobs every 10 minutes to guarantee even heat distribution across all sides of the cylindrical ears.
- Look for deep yellow kernels that yield slightly under firm pressure and show patches of light browning as the primary visual indicator of doneness.
- Avoid overcooking past 40 minutes, which breaks down the starch walls inside the kernels and transforms a crisp bite into a mealy texture.
Proper fat distribution prevents the exterior from drying out before the interior cooks through. Monitor the browning closely during the final ten minutes to catch the exact moment of peak flavor development.
