Corn is a sweet, creamy and nutty vegetable that we can't get enough of. And this Oven Roasted Corn On The Cob will let you enjoy the delicious taste of this summertime favorite any time of the year.
Shuck your corn, rinse it off and salt and pepper it
Add your first corn cob to your pan (you want to make sure they will all fit on one pan with space)
Add the remaining corn directly to the pan and place in the oven
Bake this recipe for 40-45 minutes. Or until you cook corn and it is tender.
While the corn is cooking, make your sauce.
Mix mayonnaise, Mexican crema. lime juice in a small bowl. Place in the fridge to let cool and combine for 40 minutes.
Once you are done cooking the grilled corn in the oven, remove pan and place on a trivet on the counter.
While the roast corn is still hot, use a basting brush to baste the corn on the cob with your sauce
Use tongs or a fork to rotate the corn on the cob to get all sides basted.
Once basted, use your tongs to hold and rotate as you add your cheese and seasonings.
Place on your serving platter, or back on your roasting pan when done with the baked corn.
Notes
Aluminum Foil: is a great way to cut the cooking time down. Individually wrap each ear of corn, season and cook corn. The baking time should go down to half (roughly 20 to 25 minutes to bake corn) Corn Husks: can be left on or off your ears of corn. I use the corn husks in place of aluminum foil too! Great way to use what you have. I also think this enhances the flavor of the corn by using the corn husks to wrap corn.