HOW TO ROAST CORN ON THE COB RECIPES
HOW TO ROAST CORN IN THE OVEN | KITCHN
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
TRI TIP ROAST RECIPE | ALLRECIPES
I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.
Provided by CHEFWANDA
Categories Roasts
Total Time 8 hours 50 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1 tri tip roast
Number Of Ingredients 8
Steps:
- Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
- Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
- Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 372.4 calories, CarbohydrateContent 1.2 g, CholesterolContent 158.1 mg, FatContent 17.7 g, FiberContent 0.4 g, ProteinContent 45.9 g, SaturatedFatContent 5.6 g, SodiumContent 99.6 mg, SugarContent 0.1 g
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