Corn On The Cob In Oven In Foil
Summer is the perfect time to enjoy fresh corn on the cob. There's something about the sweet, juicy kernels that just screams "summertime." But what do you do when the weather doesn't cooperate or you just can't make it to a backyard barbecue to enjoy this summertime staple? One option is to cook your corn on the cob in the oven, wrapped in foil. Here's how to do it:
Ingredients:
- 4 ears of fresh corn on the cob
- 4 tablespoons of butter, softened
- Salt and pepper, to taste
- 4 pieces of aluminum foil, large enough to wrap each ear of corn
Directions:
- Preheat your oven to 375°F.
- Husk your corn and remove as much silk as possible. Rinse your ears of corn under cool water, and pat them dry with a paper towel.
- Place each ear of corn on its own piece of aluminum foil.
- Spread one tablespoon of softened butter on each ear of corn. Be sure to cover the entire ear of corn with the butter.
- Sprinkle each ear of corn with salt and pepper, to taste.
- Wrap each ear of corn tightly in the foil, making sure that the ends are crimped so that no steam can escape.
- Place the foil-wrapped ears of corn on a baking sheet and bake in the preheated oven for 25-30 minutes.
- Remove the baking sheet from the oven, and let the ears of corn cool for a few minutes before unwrapping them from the foil.
- Serve your delicious corn on the cob and enjoy!
Tips and Tricks:
- If you're feeling adventurous, you can add other seasonings to your corn on the cob before wrapping it in foil. Try garlic powder, paprika, or even some Parmesan cheese.
- Be sure to use fresh ears of corn for the best results. The kernels should be plump and juicy, and the husks should be green and fresh-looking. Avoid ears of corn that have brown or wilted husks.
- Don't forget to let your corn cool for a few minutes before unwrapping it from the foil. The steam inside the foil can be very hot and can burn your hands if you're not careful.
- This method works great for large parties or when you need to cook a lot of corn on the cob at once. Just wrap as many ears of corn as you need in foil and bake them all together on a baking sheet.