Oven-Roasted Corn on the Cob with Garlic-Herb Butter

As far as I'm concerned, the ONLY way to cook corn on the cob is to roast it! Each bite of roasted corn is full of sweet, juicy and tender kernels that explode in your mouth. My love of roasted corn can be traced back to cottage corn roast parties where a huge group of us would get together and roast a bucket load of corn on the barbecue as well as over an open fire. There were water events, beach volleyball and an old metal bathtub filled with ice and various bottles of alcohol to accompany the amazing food. If you have a barbecue, I highly suggest you try cooking your corn on it. Just leave the husk on, and cook away. When peeled, some of the kernels will have charred which just adds a smokiness to the above-mentioned flavours. My favourite way to eat barbecue roasted corn is to slather it in butter, salt and pepper.

What if you don’t have a barbecue? No problem! That's where this recipe comes in. Oven-roasted corn is up there as one of the best ways to cook corn. You still get the juicy, sweet and tender kernels. However, there won't be any charring so if you aren't a fan of the smoky flavour you will most likely prefer this!

It’s best to use the freshest corn, straight from a local farm. You can typically find local farm stands on the side of the road for most of the summer. Even waiting a day or two before cooking the corn can have an impact on the juiciness and sweetness of the kernels. Become acquainted with the stands near you for the best corn all summer long.

Preparing the corn is an easy-peasy process, it only takes a minute or two. Just remove the outermost layer of dried-out husk then snip-off the tip of the husk and silk. The best way to cook corn in the oven is to leave some husk on the cob; that way it will end up steaming the corn while it cooks which helps make the kernels so tender. Boiling will make the skin on the kernels tough.

Place the prepared corn DIRECTLY on the metal grills in the oven. This is the best way to mimic a barbecue environment. Make sure to flip the cobs half-way through the cooking time to ensure an evenly-cooked cob. Corn on the cob generally takes 30 minutes in an oven at 350°F. They are done when the outer husks have turned a golden-brown toasty colour.

While they are cooking, it's time to make the topping. The melted garlic and herb butter is what takes these cobs of corn to the next level. Just melt some butter, add some salt, pepper, minced garlic, chili pepper flakes, a squeeze of lemon or lime and a mix of fresh herbs. Since it's summer and my herb garden is rocking this year I used a mix of:

~ Chives

~ Parsley

~ Oregano

~ Cilantro

~ Tarragon

Bonus: if you still have butter leftover, pop it in the fridge and toss it on some steamed green beans the next day for an easy side!

When the corn is done, peel down the husk; it makes a great handle for holding the corn while you eat. The corn kernels should have expanded and be a bright yellow color. Remove the strands of silk and slather it is the melted herb butter. Get ready for an explosion of flavour in your mouth. Bursting sweet and juicy kernels, a little salty, majorly buttery, pops of bright and earthy herbs, a dash of heat from the chili pepper flakes all tied together with a hint of acidity from the lemon or lime.

I guarantee you will never look at boiled corn the same way again! Have I converted you to a lover of roasted corn yet?