OMT strives to do many things here, one of which is to offer easy and delicious solutions in the kitchen.
This post offers a second look at my seasoned corn on the cob recipe…nom!
When your grill is packed to the seams and there is no room for your cobs, I’ve got an easy and delicious solution: oven-baked!
Start with shucked cobs and foil squares to wrap them in:
Next, quality butter (you can use salted if you like):
Buttering the cobs works best if your butter is cold:
Garry lends a hand:
Once you have a solid layer of butter, grab whatever spices suits your mood.
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We used my favorite go-to: Fiesta Pinto Bean seasoning.
Time to wrap the corn and place in a preheated 425°-450° oven (I usually go the 425° route), aluminum foil seam-side up, for 30-35 minutes:
When done, carefully unwrap and dig in!
PRO TIP #1: I have slipped corn into the oven while a main dish was cooking at a lower temp. I simply adjusted the time (I left the corn in about 15 minutes longer) and it worked perfectly.
PRO TIP #2: I ALWAYS make more than I need for the meal at hand because seasoned corn is good in casseroles (see link at beginning of post), for corn salsa, or for leftovers later in the week.
PRO TIP #3: This is a good side for any gathering, for any time of the year, but especially in the winter when folks are craving a little piece of summer. It’s easy to make and easy to take.
I make this seasoned corn year-round, especially in the winter when I’m missing the tastes of summer.
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