Roast Corn on the Cob

Name: Roast Corn on the Cob
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 6 ears fresh sweet corn; 6 tablespoons butter; 6 ice cubes; Salt and pepper to taste; Additional butter, optional

Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it, all wrapped up on the grill. —Johnnie McLeod, Bastrop, Louisiana

Ingredients

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

Directions

Remove husks and silk from corn. Place each ear on a double thickness of heavy-duty foil (about 18x12 in.). Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends of foil to make handles for turning.
Grill corn, covered, turning occasionally, over medium direct heat until tender, about 25 minutes. Open carefully to allow steam to escape. Sprinkle with salt and pepper; if desired, serve with additional butter.

Nutrition Facts

1 ear of corn with 1 tablespoon butter: 190 calories, 13g fat (8g saturated fat), 31mg cholesterol, 107mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 3g protein.

Originally published as Roast Corn on the Cob in Country Woman July/August 1993

Reviews

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Average Rating:

MaryJFisher

Jun 8, 2018

We love this recipe! My son asks for it frequently.
justmbeth

Sep 29, 2017

This is a very solid, basic corn on the cob recipe. Prep was easy and corn came out tender. Can't ask for more than that.
Jsimo

May 23, 2011

Easy and delicious!
Jsimo

May 23, 2011

Easy and delicious!
jeanemed

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.