Foil-Roasted Corn on the Cob with Butter
Corn cobs roast in foil with butter, salt, and black pepper until juicy and tender.
Oven-roasted corn is a simple side dish made with whole cobs, butter, salt, and black pepper. Wrapping the corn in foil keeps it moist while it cooks, and opening the foil near the end lets the kernels pick up a little colour. The source gives a range of four to six ears and 50 to 70 grams of butter, so the recipe retains those amounts rather than forcing an artificial serving size. Check a kernel with a knife; it should be hot and tender. Add herbs or paprika only if you want a variation. The live FeastDelights page credits Lera Brumina, and her active author profile URL is used for this card.
Recipe card
Foil-Roasted Corn on the Cob with Butter
Equipment: Oven, baking tray, aluminium foil, pastry brush
Ingredients
Instructions
Heat the oven
Heat the oven to 180°C (350°F). Tear foil pieces large enough to wrap each ear.
Season the corn
Brush each ear with melted butter and season with salt and pepper.
Wrap and roast
Wrap each ear securely in foil and place on a baking tray. Roast for 30–40 minutes, turning once halfway through.
Check for tenderness
Carefully open one packet, watching for steam. Pierce a kernel with a knife; it should be hot and tender.
Brown if desired
For lightly browned kernels, open the foil for the final 5–10 minutes. Serve hot.
How to tell when it is ready
Kernels are hot and tender when pierced with a knife.
Tips
- Measure and prepare the ingredients before you begin.
- Use the pan size and heat level described in the steps.
- Taste for seasoning near the end and adjust only where the source allows.
- Watch the visual doneness cues rather than relying on time alone.
Troubleshooting
- If browning happens too quickly, lower the heat and continue cooking gently.
- If the mixture is too loose, cook uncovered briefly while stirring and watching closely.
Substitutions
- Use a similar neutral cooking oil where the source calls for vegetable oil.
- Choose a garnish from the listed serving options rather than changing the recipe base.
Variations
- Use one of the source-supported optional additions noted in the ingredient list.
- Keep the core ingredient ratios unchanged when trying a garnish variation.
Serving suggestions
- Serve freshly prepared as the recipe describes.
- Pair with a simple green salad or seasonal vegetables.
- Offer bread or rice on the side when it suits the dish.
- Serve sauces and garnishes separately so each person can adjust.
Make ahead
Prepare the measured ingredients in advance. Refrigerate perishable ingredients until cooking.
Storage
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Food safety
Keep perishable ingredients refrigerated until use. Refrigerate cooked leftovers within two hours and keep them at 4°C (40°F) or below.
Frequently asked questions
Can I prepare oven-roasted corn on the cob ahead?
Prepare it close to serving for the best texture. If making ahead, refrigerate promptly and follow the storage directions.
How should I store oven-roasted corn on the cob?
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Serve oven-roasted corn on the cob while it is at its best, and refrigerate any leftovers promptly.
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