Baked Corn on the Cob

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Your new favorite way to eat corn on the cob!

Corn. We love it. We eat a lot of it and not just in its natural state on the cob, but also in so many things that call for cornmeal (tortillas, as a coating for chicken or fish, the bottom of pizza crusts) and let’s not forget popcorn! Corn has been a staple of the American diet since before the United States were even called America and not just for us humans–acres of corn have long been feeding animals, too. Corn is grown in every state and is one of the biggest crops (some would say the biggest) we produce.

Most of us are used to boiling corn–it’s delicious that way, of course–but just wait until you try this Baked Corn on the Cob: it yields a sweeter taste and a snappier texture that might become your go-to way of preparing corn from now on.

We slather an herby butter all over the ears, wrap them in aluminum foil, and roast the ears to perfection, creating a sweet earthy flavor that can’t be beat and goes with so many of our favorite dishes. What’s better than corn on the cob joining Air Fryer Buffalo Chicken Wings for an eat-everything-with-your-hands fun dinner, or as a tasty side for Oven Cooked Top Sirloin Steak.

Is Baked Corn Healthy?

Although corn contains a lot of starch, it is much healthier than many people think. First, it is high in fiber and low in fat and salt. And although one of its trademarks is its supreme sweetness, a medium-size ear of corn has less natural sugars than a medium-size apple. Our Baked Corn on the Cob uses butter but if you are looking for a healthier alternative or to make this recipe vegan, you can always use Extra Virgin Olive Oil instead.

Is corn a vegetable or a grain?

It’s actually both (it’s classified as a fruit, too, but that’s a little more science than we have time for here). When corn is harvested at its young, immature stage–the way we eat it on the cob–it’s considered a vegetable; when it is allowed to mature and the kernels become hard and dry, it is considered a grain and used for many things, such as cornmeal, cornstarch, corn cereal, corn syrup, as well as food for livestock.

INGREDIENTS

• 1/4 cup unsalted butter, softened
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ears fresh corn, husks and silk removed

INSTRUCTIONS

Prep and Mix

Preheat your oven and prepare the herb butter by combining all the flavorful herbs and spices with the softened butter.

Butter the Corn

Coat each ear of corn with the prepared herb butter, making sure it’s spread evenly for maximum flavor.

Wrap in Foil

Seal each buttered corn cob in foil to lock in moisture and flavor during the roasting process.

Roast

Bake the corn until it’s perfectly tender, turning once to ensure even cooking.

Serve and Enjoy

Unwrap the roasted corn, serve it piping hot, and get ready

DEVOUR!

FAQs & Tips

Serving Suggestions

Baked Corn on the Cob is a perfect side dish for so many mains…you can serve it with casual fare like Black Bean Burgers or Bacon-Wrapped Hot Dogs, but it goes just as well with more upscale entrees, like Easy Sauteed Shrimp or Baked Bone-in Pork Chops. One of our all-time favorite dinners is Juicy Country Style Pork Ribs served with Baked Corn on the Cob and Simple Mexican Coleslaw.

If you have leftover Baked Corn on the Cob, try this: cut the kernels off the cob and use them in Easy Corn Casserole or Corn Salad or as a great addition to The Best Minestrone Soup. Honestly? Any recipe you have that calls for corn will be super flavorful when you use the kernels from your Baked Corn on the Cob.

Print

Oven-Roasted Corn On The Cob

Your new favorite way to eat corn on the cob!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author FoodFaithFitness

Ingredients

• 1/4 cup unsalted butter softened
• 1 tablespoon fresh flat-leaf parsley finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon fresh rosemary finely chopped
• 1 teaspoon fresh thyme finely chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ears fresh corn husks and silk removed

Instructions

• Preheat your oven to 425°F. In a small bowl, mix together the softened butter, parsley, garlic, rosemary, thyme, salt, and pepper until well combined.
  
  
  
  
  
  
  
• Generously apply about 1 tablespoon of the herb butter mixture onto each ear of corn, ensuring it’s evenly coated.
  
  
  
  
  
  
  
• Wrap each buttered corn cob tightly in aluminum foil, making sure the ends are sealed.
  
  
  
  
  
  
  
• Place the foil-wrapped corn cobs on a baking sheet and roast in the preheated oven for 20 to 25 minutes. Halfway through, turn the corn to ensure even cooking.
  
  
  
  
  
  
  
• Once the corn is tender and cooked through, carefully unwrap the foil and serve the corn hot. DEVOUR!
  
  
  
  
  
  
  

The post Baked Corn on the Cob appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What does Thai spice serve?

It's a term we all have heard, even though we don't know what it actually means. When we taste it, our mouths water and we wonder why we aren't eating more.

It isn't just any spice. It is an important ingredient that gives flavor and depth to bland dishes.

While there are thousands of Thai-inspired recipes out there, few of them contain the real thing. Let's find out how to add these wonderful flavors to your dishes.

Thais have been cooking with herbs, spices and other flavors since ancient times. Thai is the Sanskrit word that means "to cook".

Most Thais like spicy food, even today. This preference is often explained by the hot climate in Thailand that makes it difficult to stay warm while drinking hot drinks. Thais also consume more chili peppers per capita than Americans and Europeans.

The best way to learn about Thai spices is to visit a local Asian grocery store. You'll find many ingredients there, including fresh basil leaves, dried chilies and curry paste.

Also, you may find whole peppercorns.

There are two types of spices in Thai cuisine: dry and wet. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices are usually added to a dish. For example, you can sprinkle ground red pepper onto your chicken soup. To make a paste, wet spices are often mixed with butter or oil.

Wet spices are used in dressings, sauces and marinades. Wet spices are used in many dishes, including fish sauce, oyster, sesame, sesame, sesame oil and curry paste.

Thai recipes can be prepared at home by knowing which spices pair well with what ingredients.

For example, if you are using beef, you should use red pepper flakes. Use white pepper if you are using seafood like shrimp.

You can also order online if your Asian market is not available. You can find everything here, from dried chilies to exotic spices and herbs.

You might want to try these Thai recipes next time you feel hungry.

Is Paprika used in Thai food?

Yes. It is a key ingredient in many dishes, such as Pad See Ew (Thai-fried rice), made from eggs cooked with coconut milk.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can be traced back over 5,000 years ago to Ancient Greece. The word "paprika" comes from the Hungarian language meaning "pepper. "

Does Thai use ginger?

The answer is yes. Traditional Thai cuisine uses ginger extensively. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is thought that it originated in Southeast Asia, where its medicinal uses were cultivated.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. In addition, ginger aids in reducing muscle spasms, relieving joint pains, and treating arthritis.

In Thailand, ginger is most often used fresh. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. You can buy ginger root in jars or cans from Asian markets.

How to Store Spices

Keep them in an airtight, dry container away from heat or light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will preserve them and prevent any oxidation.

Keep spices away from direct sunlight in a dry, cool place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices work best in an airtight jar or tin. If storing in plastic containers, make sure there is no moisture inside the container.

After opening the seal, make sure to inspect it again. Humidity can cause spoilage.

You don't have to throw out leftover spices. Instead, use them up by adding them to other dishes. They can be frozen to prolong their shelf-life.

What Thai spice should I use to cook Thai food in my own kitchen?

Five essential spices are required to create authentic Thai cuisine at home. These include black pepper, turmeric, coriander seed, coriander and cinnamon. Each ingredient is unique and plays an integral role in the creation of delicious dishes.

Cinnamon provides sweetness while black pepper enhances the flavours. Curry powder is given its characteristic yellow colour by turmeric and coriander seed. Cayenne peppers bring the heat while cilantro adds freshness. Finally, cinnamon adds depth and complexity to any dish.

Each of these spices is available in your local grocery. If you'd rather buy them online, the following are our recommendations.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

[TAG36]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG39]

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

[TAG42]

• Homepage

[TAG44]

• Acute Inflammation and Metabolism - PubMed


• Aging, inflammation and the environment - PubMed

How To

How to store cooking spices?

How to store cooking spices in a way that maximizes their performance. First, let's understand how foods are stored.

Spices are stored in airtight containers away from the light because exposure to light diminishes their flavour. This is due to oxygen combining with organic compounds, such as spices.

To prevent oxidation of spices, keep them in dark cupboards. These conditions can cause spices to quickly lose their flavor.

Keep spices in airtight containers away from direct sun to preserve their flavour.

You can add herbs and spices to water to make a flavoured drink. For example, mix two teaspoons of ground cinnamon with 1/2 cup of warm water and stir well. Add a squeeze of lemon juice and serve immediately.

Add dried herbs and spices to soups. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.

You can enjoy the fresh flavours of fresh herbs or spices by chopping them up and adding them to food while they are still hot. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Once frozen transfer to zip-top plastic bags or freezer bags.

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