This classic roasted corn on the cob is welcome on the plate any day of the year.
Sweet, fresh corn is a popular addition tosummer salads, soups, and pastas.
Stacks of corn on the cob complete summer barbecues.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
When they’re all done, remove the foil and serve the mouth-watering side dish to your grateful crowd.
Sweet, high-quality corn in season yields the best result.
But there’s a far easier and moreeffective way to remove corn husks and silk.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
You’ll need just one simple, affordable, and widely accessible tool: a gripper pad.
To do so, first pull back the husks, then remove the silk underneath.
Next, add your herbed butter.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Finally, wrap up the husks and wrap each ear of corn in foil.
For lower temps, cook longer.
For instance, a 350F oven requires about 30 minutes of cook time.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
For more kick and color, try paprika.
Spread butter on corn:
Spread 1 tablespoon herb butter on each corn cob.
Wrap corn in foil:
Wrap each corn on the cob individually in aluminum foil.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Roast corn in oven:
Place foil-wrapped corn on a baking sheet.
Remove corn from foil, and serve
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
