You can also wrap each ear in tin foil if you prefer. You will want to roast them in the oven for about 30 minutes in total. There is no need to turn them if you wrap them in foil.
There’s not much to do ahead of time with this recipe — it’s just cooking corn on the cob in the oven!
That said, you can shuck and clean the ears 2 to 3 days in advance and store them tightly wrapped in the refrigerator.
Trim them just before baking so they don’t dry out.
Storing and Reheating Baked Corn on the Cob
We don’t often have leftovers when we make corn on the cob in the oven! If you do, allow the roasted corn to cool before storing it in an airtight container.
It will keep in the refrigerator for 4 to 5 days. Or, you can freeze them for up to 6 months. Just make sure that each ear is well-wrapped.
To reheat, let it thaw in the refrigerator. Wrap in a new sheet of foil with a little butter inside, then place the corn on the cob in the oven for about 10 minutes at 350°F.
It comes out perfect every time!
I take herring, lavash and prepare an incredibly tasty roll for just a few cents! The first thing that will fly on the holiday table (tasty and simple)
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
Butternut Squash Soup Recipe
𝗯𝗲𝗲𝗳 𝘀𝘁𝗲𝘄
Can You Solve This Challenging Math Problem?
If you have eagle eyes, find the mistake here!
Reviving Your Mattress: A Personalized Guide to Banishing Stains and Odors
Never had these before, but it was a total hit! Saw my hubby sneak another one after finishing the first!
Putting dish soap in the freezer can be beneficial.
