Oven Roasted Corn Recipes

Steps:

• Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Steps:

• Preheat oven to 350°F.
• Rinse ears.
• Place corn cobs directly on middle rack in oven.
• Bake for 30 minutes.
• Remove corn cobs. Pull back husks and enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

Steps:

• Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
• Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
• Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
• If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.

Steps:

• Pre-heat oven to 300 degrees.
• Open and rinse the corned beef.
• Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat.
• Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. If it doesn't, add a little more water.
• Cover and place in the oven.
• Cook for 3 1/2 - 4 hours. It should be fork tender.
• Remove the meat and place on a plate and cover with foil.
• Add 3-4 more cups of water to the juice in the dutch oven and bring to a boil.
• Once at a boil, reduce to a rapid simmer and add carrots, potatoes and cook for 10 minutes.
• Add onions and cook till almost tender. About 7-10 minutes.
• Add cabbage and cook for about 5 more minutes.(Just untill everything is fork tender.).
• Carefully place the corned beef on top of the cabbage to re-heat durning the last 5 minutes of cooking.
• Slice corned beef across the grain.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Steps:

• Preheat oven to 450°F
• Leave husks on corn, but pull them down and remove silks.
• Place corn in large pot, sprinkle with sugar, and cover with cold water. Soak 10 minutes.
• Pulls husks back up to cover corn, and tie closed with kitchen twine.
• Place ears directly on oven rack and bake 20 minutes.
• Remove husks, dot with margarine, and serve.

Steps:

• Preheat oven to 450 degrees.
• Remove husks and silks from corn.
• Butter corn and wrap in foil.
• Place on cookie sheet and roast for 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Steps:

• Preheat oven to 450. tear off four12-inch sheets of heavy foil.
• Stir together cilantro, lime juice, water, and butter in cup and brush over ears of corn.
• Place 1 ear of corn on each sheet of foil and wrap tightly. Place directly on oven rack. Roast corn, turning occasionally, until tender, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.