If you've never made oven roasted corn on the cob before you're in for a real treat. The corn is made super sweet from the roasting process.
There are many different ways of preparing roasted corn on the cob, but they end up as one of two possible finished corn dishes:
Oven Roasted Corn ON the Cob
- OR -
Oven Roasted Corn OFF the Cob
Picture your finished dish and you'll know which technique you should use.
Here they are for you to try -- discover your favorite!
Oven Roasted Corn ON the Cob: Completely remove the husks and silk from the ears of corn as explained in the Cleaning and Prepping Corn section on the Corn main page. Lightly cover corn kernels with a spread using a base of extra-virgin olive oil or a buttery spread (such as Earth Balance) mixed with the herbs, spices and flavors you love using the Corn "Vegan Flavor Matches". Place in an oven-proof dish and cook at 450 degrees until fork tender, about 10-15 minutes.
Oven Roasted Corn OFF the Cob: Completely remove the husks and silk from the corn. Cut the very bottom of the ear off to make a flat surface. Place this flat surface on a cutting board. Using a sturdy knife, cut off the kernels, getting as close as you can to the cob.
Toss kernels with a little extra-virgin olive oil. Sprinkle with your favorite herbs and spices, if desired. Spread corn in ungreased baking pan. Bake in oven approximately 20 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes.
Oven roasted corn on the cob is lushious and easy. What more could you want? :O)
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