You can also wrap each ear in tin foil if you prefer. You will want to roast them in the oven for about 30 minutes in total. There is no need to turn them if you wrap them in foil.
There’s not much to do ahead of time with this recipe — it’s just cooking corn on the cob in the oven!
That said, you can shuck and clean the ears 2 to 3 days in advance and store them tightly wrapped in the refrigerator.
Trim them just before baking so they don’t dry out.
Storing and Reheating Baked Corn on the Cob
We don’t often have leftovers when we make corn on the cob in the oven! If you do, allow the roasted corn to cool before storing it in an airtight container.
It will keep in the refrigerator for 4 to 5 days. Or, you can freeze them for up to 6 months. Just make sure that each ear is well-wrapped.
To reheat, let it thaw in the refrigerator. Wrap in a new sheet of foil with a little butter inside, then place the corn on the cob in the oven for about 10 minutes at 350°F.
It comes out perfect every time!
CAKE WITH ONLY 3 INGREDIENTS
Used to eat these by the handful growing up! Now my grandkids do!
Potato Carrot Crisp
The florist’s trick to make orchids bloom
Cheesy Pork Chop Casserole Recipe
I Saw a Child on the School Bus Hitting the Back Window and Yelling for Help
Shaq Kicks George Clooney Out Of His Restaurant And Bans Him For Life, “Leave Your Progressivism Outside”
Summertime Bliss: The Irresistible Strawberry Cream Cheese Icebox Cake Recipe
Kentucky Hot Brown Sliders
