Corn in the oven: 6 best recipes

Spicy baked corn

I recently saw on TV a rather unusual way of cooking corn. Of course, it takes longer than traditionally boiling corn, but the result is worth it. Everything is simple and hassle-free. This corn can be served at home, or you can take it to a picnic. And in this way you can prepare not only food, but also feed corn. It turns out delicious too.

Choosing a cob

It would seem that there is nothing difficult about cooking corn, just place the cobs in water and put it on fire, but it’s not that simple. In order for the cooked plant to be tasty, you need to pay attention to certain points when choosing cobs:

It is advisable to purchase a plant from the beginning to the end of August, since only during this period it is already mature, but not yet overripe.
When purchasing cobs, you need to pay special attention to their color and softness. It is best to choose a plant with milky white or light yellow grains. The cob should be soft and elastic to the touch. Under no circumstances should you choose a plant with grains that are not round, as this indicates that the cob has not yet fully matured and is therefore unsuitable for cooking.
You should not buy a plant with dried leaves, since this is almost a 100% guarantee that the corn is overripe (read about how long to cook old corn to make it soft and juicy here). But you should also refuse to buy cobs without leaves, since there is a possibility that in this way sellers are trying to hide traces of the plant being treated with chemicals.

ATTENTION : Having selected suitable cobs, you need to prepare them for cooking or baking; for this, the cereal should be soaked in cold water for an hour.

After time, the corn is cleaned, removing all leaves and tendrils . If there are darkened or deformed grains, it is also recommended to remove them.

Nutritional and energy value:

Ready meals
kcal 2261 kcal	proteins 62.6 g	fat 69.1 g	carbohydrates 349 g
Portions
kcal 1130.5 kcal	proteins 31.3 g	fat 34.6 g	carbohydrates 174.5 g
100 g dish
kcal 327.7 kcal	proteins 9.1 g	fats 10 g	carbohydrates 50.6 g

Recipe for “Aromatic and Spicy Baked Corn”:

Remove the butter from the refrigerator, cut into small pieces and leave to soften.

Place salt and dry spices in a mortar. I have coriander, rosemary, thyme, black peppercorns. The original recipe suggested using dry basil instead of thyme and rosemary. Grind everything into powder in a mortar.

We tear off the leaves from the greens (dill and parsley) and chop them finely.

Combine softened butter with a mixture of salt and spices from a mortar, chopped herbs and crushed garlic.

Mix everything well until smooth.

Now about the method of cleaning corn. On TV they suggested cutting off the tip, holding it by the top, shaking it, and the cob will fall out on its own. To be honest, I didn’t succeed in the trick with falling out, but peeling the corn from below is still much, much easier. So I recommend this method.

These are such beautiful cobs.

We prepare two sheets of parchment and foil (this is for 2 cobs, if there are more cobs, then according to the quantity)

Coat the corn with the spice-butter mixture.

Wrap in parchment. Thanks to him, all the juices will remain inside. By the way, in all the attached options for this recipe it was suggested to wrap it only in foil. When I unfolded the parchment, I realized that it was still needed. The corn came out really juicy.

Ingredients

4 servings

4 corn cobs
60 milliliters (4 tablespoons) butter or olive oil
Salt, to taste (optional)
Ground black pepper, to taste (optional)
Chopped fresh parsley, to taste (optional)

Bake corn with leaves

1Preheat the oven to 180°C.
Place one of the inner grates in the center.
[1]
- You don't need a baking sheet to cook corn. Place the cobs directly on the grill. Also, don't cover them with aluminum foil.
2
Rinse the corn.
First, place the cob under running cool water and rinse the leaves. Scrub it with your fingers to remove all dirt.
Read also: Cucumber dishes: recipes and cooking features
- “Do not” remove the leaves from the corn.
3
Cook corn for 30 minutes.
Place the cobs in a single row on the center rack. Bake until they are soft.
[2]
- You can put another rack on top as long as it doesn't touch the corn. Or move it below.
Check for doneness by squeezing the edges of the cob. The cobs should be tight, but soft enough when pressed.
4
Remove the leaves from the corn.
Remove the cooked cobs from the oven and let them cool for a few minutes. Then carefully peel each cob.
- Try holding the base with a pot holder as you remove the leaves. The corn emits very hot steam, so don't get it too close to your face.
5
Enjoy.
You can brush the corn cobs with melted butter or olive oil, or season them with salt, pepper and chopped parsley to taste. Serve the dish while it is still hot.

Bake in foil

1Preheat oven to 200°C.
[3]
Place one of the racks in the middle.
- Prepare four sheets of aluminum foil at the same time. Each should be 1.5 times the width of an ear of corn.[4]
2
Remove the leaves from each ear of corn.
Cut off the stem at the base.
- Rinse the corn under cool running water, using your fingers to gently scrape off the stigmas. Then dry it with a clean paper towel.
3
Add seasoning.
Read also: 5 delicious grilled corn recipes: from simple to complex
Place the corn cobs one at a time on a separate sheet of aluminum foil. Brush them with butter or olive oil and then add salt, pepper and chopped parsley to taste.
- It's easiest to distribute the butter evenly if you melt it before you start cooking. But this is not at all necessary, because butter melts perfectly during baking.
4
Seal the foil.
Loosely wrap the corn in it, cover the cobs and tuck the edges under.
- Place the foil-wrapped corn on a dry baking sheet. There is no need to cover it. It is advisable to stack the corn in one row and not in a mound.
5
Bake for 20–30 minutes.
Place the corn in the preheated oven and cook until thoroughly cooked through, tender and crispy.
- After 10 minutes, rotate the pan to roast the corn evenly.
6
Carefully unfold the foil.
Remove the cooked corn from the oven. Let it cool for a few seconds, then carefully remove the foil from the cobs.
- Hot steam comes out from under the foil. Do not lean your face or shoulders over the corn, otherwise you may get burned.
7
Serve the baked corn.
Enjoy the dish while it is still hot. It’s much tastier and more enjoyable.

Fry the whole corn

1Preheat the oven.
Turn on the “top heat” mode and wait 5–10 minutes.
- In inexpensive ovens it is not possible to select different modes, while in others you can cook on the upper and lower heating elements. Turn on the “top” mode if possible.
2
Partially remove the leaves and wrap the corn in foil.
Bend them back to reveal the cob, but do not remove them. Use scissors to cut off a portion of each leaf. Leave 10 centimeters in length and wrap them with aluminum foil.
- Remove all stigmas.
If desired, you can cook the cobs without leaves or stems at all.
3
Brush the corn and sprinkle with seasonings.
Place the cobs in a single row on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
- You can cover the baking sheet with aluminum foil, but this is not necessary.
4
Bake the corn for 10-15 minutes.
Place the cobs on the preheated oven rack. Watch them carefully and turn them over once the grains are toasted on one side.
- It is necessary to turn the corn 3-5 minutes after the start of cooking, and then two more times after exactly the same period of time. Uniform roasting ensures a delicate taste.
5
Enjoy.
Remove the corn from the oven and sprinkle with chopped parsley. Serve while the cobs are still hot.

Roast corn in the form of pieces in the oven

1Preheat the oven.
Turn on maximum power mode and wait at least 5 minutes.
- If your oven has multiple settings, turn on the high setting. If not, just heat it to the desired temperature.
2
Cut each cob into four pieces.
Remove all leaves from the corn and discard the stigmas. Using a knife, cut each cob into four equal pieces.
- You can break the cobs with your hands if the corn is thin enough. But it will be difficult to get pieces of the same size.
3
Brush the corn with vegetable oil and sprinkle with seasonings.
Place the pieces on a large baking sheet that has already been covered with aluminum foil. Brush them lightly with olive oil or melted butter and sprinkle with salt and pepper (optional).
- Olive oil is safest to use in the oven. It doesn't foam or splash as much as a creamy one. Chunky corn cooks relatively quickly, so either one will work in this case.
4
Roast in the oven for 6–10 minutes.
Turn over once. Place the corn under the heated oven element. Cook for 3 to 5 minutes or until several kernels have visibly darkened, then turn the cobs. Continue in this manner until the corn is browned on the other side.
- Brush the other side of the corn with additional olive oil or butter before placing it back in the oven. Do this carefully to avoid splashing.
5
Enjoy.
Remove the corn cobs from the oven and let them cool slightly. Sprinkle with freshly chopped parsley and serve hot.

Corn, like on the Black Sea

Every person who has ever been to the Black or Azov Sea probably remembers local residents selling corn, which was so wonderful to dine on right on the beach. So, corn prepared according to this recipe may well become the same wonderful memory for your children. It's sweet, juicy and aromatic! We use 6 cobs.

Corn seasoned with herb butter

Let's start cooking

To cook corn in the oven you will need the following ingredients:

several ears of corn;
butter;

Cooking corn begins by placing the cobs on foil, which are brushed with oil. Next, the cobs are tightly wrapped in foil and placed in a preheated oven .

After 10 minutes, the foil is removed from the oven, unrolled, and the corn is turned over to the other side; this is necessary to fully saturate the plant. Then the corn is placed in the oven for another 10-15 minutes. After this time, this cereal can be served.

Watch a video about cooking corn in the oven:

A union of beef, corn and sweet peppers connected with a skewer

Food should not only be tasty, but also beautiful. Red, yellow, green - these colors suit each other so well. And the taste of meat, corn and pepper also goes well together. Grill these mini kebabs over an open fire. In the oven, the dish will also turn out tasty, but it will be less interesting. We use 4 cobs.

Mini skewers of beef, sweet pepper and corn