Baked corn on the cob: the baked recipe of the simple and tasty side dish

Baked corn on the cob is a simple and tasty side dish, ideal for consuming corn spikes in a light and tasty way. In our recipe we will bake them in the oven by making the foil with parchment paper, but you can also cook them on the grill; in the case of barbecue, however, the foil must be of a special material, which can resist high temperatures. For the preparation, however, it is necessary to boil the cobs first, or use the pre-cooked ones. You will then need to season them with the butter and flavorings you prefer. Once ready, serve them to accompany meat or fish main courses or as finger food for an appetizer or an informal dinner.

How to prepare baked corn on the cob

Prepare your pre-cooked cobs (1) and place them on a sheet of parchment paper individually. Add on each corn spike some flakes of butter (2), a pinch of salt and chopped rosemary. Close the sheet of parchment paper. Place the cobs on a baking tray and bake in a preheated oven at 180 degrees C for about 20 minutes. Once ready you can serve them whole for each guest or cut them into slices for a buffet or an aperitif: it is important to serve them hot. Your baked corn on the cob is ready to be enjoyed (3).

Tips

You can flavor the baked corn on the cobs in foil as you like, either with aromatic herbs such as rosemary, parsley, thyme, oregano, chives, or with spices such as paprika, pepper, ginger powder. You can also flavor the cobs in a different way, so as to taste different flavors with a single preparation.

If you buy fresh cobs, clean and boil them in boiling water for about 20 minutes or until they have softened.

To best preserve the flavor of your cobs, serve them closed in the foil: when opening they will release all the aromas.

Preservation

You can preserve the cobs in foil in the refrigerator for a couple of days. Heat them up before consuming.