Baked Corn on the Cob
User Reviews
5
Baked Corn on the Cob
Description
Baked Corn on the Cob starts with husked corn cobs brushed generously with melted butter and placed in a baking dish with water. Covered with foil, the corn bakes at 425°F for about 25-30 minutes, allowing the steam to cook the kernels thoroughly. After baking, tossing the corn with additional butter, salt, and pepper gives it a finished glaze and seasoning balance. The texture is tender and juicy, with the buttery coating adding richness.
This approach avoids boiling and delivers a hands-off cooking process that produces flavorful corn suitable as a side dish for a variety of meals. It’s convenient for oven use when grilling is not an option.
Leftover baked corn can be stored in the refrigerator wrapped tightly or in an airtight container for up to three days. It also freezes well either whole or with the kernels removed, making it easy to reheat later without losing flavor.
Ingredients
- 4 corn husked, on the cob
- ½ cup water
- 2 tablespoons butter melted
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Brush corn with melted butter. Place in a 2qt baking dish.
- Add water and cover with foil.
- Bake 25-30 minutes or until heated through.
- Toss corn with butter, salt & pepper.
Notes
- Store leftover corn wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze wrapped corn or remove kernels and freeze them for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128 | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 65mg | 3% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 6.1mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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