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!
Linguine gratin with meatballs in tomato sauce
ZUCCHINI GARLIC BITES
Delicious Chicken Enchilada Casserole
Slow Cooker Tuscan Chicken
Italian Chicken Pasta
The Story of Willow & Wyman Bryant’s Kidnapping
Utilize Salt for Toilet Cleaning: Grandma’s Secret!
Mouthwash in the washing machine, the unthinkable secret of grandmothers: One dreams of so much laundry
I assure you, the sauce is the secret weapon in this recipe
