Baked Corn on the Cob
Sweet and buttery baked corn on the cob with a soft, juicy bite and a light roasted finish.
Ingredients
Corn
- 6 fresh ears of corn, husks and silk removed
Butter Coating
- 3 tbsp butter, softened
- 2 tsp Creole seasoning
Finishing
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 425°F (218°C) to ensure even cooking and a lightly roasted finish.
- In a small bowl, mix the softened butter with the Creole seasoning until smooth and well combined.
- Place each ear of corn on a piece of aluminum foil. Spread the butter mixture evenly over all sides of the corn.
- Wrap each ear tightly in foil to lock in moisture and ensure tender kernels.
- Arrange the wrapped corn on a baking sheet, leaving space between each piece for proper heat circulation.
- Bake for 20 to 25 minutes, turning the tray halfway through cooking for even heat distribution.
- Remove from the oven and let cool slightly. Carefully unwrap the foil to avoid steam burns.
- Season with salt and black pepper to taste. Optionally, brush with extra butter before serving warm.
Notes
For best results, avoid adding salt before baking as it can draw moisture from the corn. Always wrap the corn tightly in foil to keep it juicy. You can experiment with different seasoning blends like garlic powder, paprika, or herbs for added flavor. Leftover corn can be cut off the cob and used in salads, soups, fritters, or salsas.
Nutrition Facts Per Serving
- Serving: 1 ear
- Calories: 134 kcal (7%)
- Carbohydrates: 18g (6%)
- Protein: 3g (6%)
- Fat: 7g (11%)
- Saturated Fat: 4g (25%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.3g
- Cholesterol: 16mg (5%)
- Sodium: 643mg (28%)
- Potassium: 270mg (8%)
- Fiber: 2g (8%)
- Sugar: 6g (7%)
- Vitamin A: 866 IU (17%)
- Vitamin C: 7mg (8%)
- Calcium: 6mg (1%)
- Iron: 1mg (6%)