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Roast Corn on the Cob Recipe
Roast Corn on the Cob Recipe photo by Taste of Home

Roast Corn on the Cob Recipe

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Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it.—Johnnie McLeod, Bastrop, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 ears fresh sweet corn
  • 6 tablespoons butter, divided
  • 6 ice cubes
  • Salt and pepper to taste
  • Additional butter, optional

Nutritional Facts

1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends to make handles for turning.
  2. Grill corn over medium direct heat for 5-6 minutes on each side or until tender. Season with salt and pepper and additional butter if desired. Yield: 6 servings.
Originally published as Roast Corn on the Cob in Country Woman July/August 1993, p37

Nutritional Facts

1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Roast Corn on the Cob

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed May. 23, 2011

"Easy and delicious!"

MY REVIEW
Reviewed May. 23, 2011

"Easy and delicious!"

MY REVIEW
Reviewed May. 27, 2008

"This works well in the oven. I was leaving home for an hour; I followed the recipe directions, pretty much, put the corn in the oven at 250 degrees and put 3 ice cubes in each foiled cob. When I came home they were crisp and buttery--not soggy at all. My family asked that I do it this way from now on. Note: put a pan under it in the oven, as one leaked and caused a mess."

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