FREEZING CORN OFF THE COB RECIPES

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HOW TO ROAST CORN IN THE OVEN | KITCHN



How To Roast Corn in the Oven | Kitchn image

Here's how to make your sweet corn tastier with just your oven — whether it is husk on or off.

Provided by Meghan Splawn

Categories     Lunch    Dinner    Side dish

Total Time 0S

Yield 4

Number Of Ingredients 2

4 ears fresh corn
2 tablespoons unsalted butter (optional)

Steps:

  • Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
  • Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
  • Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
  • Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  • Shuck the corn. Remove the husk and silk from the corn.
  • Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
  • Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
  • Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
  • Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.

Nutrition Facts : SaturatedFatContent 0.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.1 g, SugarContent 6.4 g, ServingSize Serves 4, ProteinContent 3.3 g, FatContent 1.4 g, Calories 87 cal, SodiumContent 15.3 mg, FiberContent 2.0 g, CholesterolContent 0 mg

HOW TO ROAST CORN IN THE OVEN | KITCHN



How To Roast Corn in the Oven | Kitchn image

Here's how to make your sweet corn tastier with just your oven — whether it is husk on or off.

Provided by Meghan Splawn

Categories     Lunch    Dinner    Side dish

Total Time 0S

Yield 4

Number Of Ingredients 2

4 ears fresh corn
2 tablespoons unsalted butter (optional)

Steps:

  • Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
  • Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
  • Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
  • Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  • Shuck the corn. Remove the husk and silk from the corn.
  • Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
  • Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
  • Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
  • Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.

Nutrition Facts : SaturatedFatContent 0.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.1 g, SugarContent 6.4 g, ServingSize Serves 4, ProteinContent 3.3 g, FatContent 1.4 g, Calories 87 cal, SodiumContent 15.3 mg, FiberContent 2.0 g, CholesterolContent 0 mg

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