OVEN ROASTED CORN ON THE COB IN FOIL RECIPES

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

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.