Craving corn in January? Look no further than this Roasted Corn on the Cob Recipe. Serve with whole roasted chicken, because the oven is on anyways.
Roasted Corn on the Cob Recipe
- 4 ears fresh corn , husks removed
- 1/4 cup butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 425°F. Place each ear of corn directly on the rack and roast for 20 minutes, turning once.
- Once cooked, slather on the butter and season with the salt and pepper.