Few things in Canada say summer like freshly harvested corn on the cob! Corn (maize) was one of the first crops domesticated by Indigenous peoples in southern Mexico over 9,000 years ago and later spread throughout the Americas. When European explorers arrived in the 15th and 16th centuries, they brought maize back to Europe and beyond, where eating the kernels directly from the cob became a popular preparation in many cultures. Corn on the cob is high in B vitamins and antioxidants. Making it good for brain and eye health. It is also a good source of carbs (energy).
Corn sells for approximately .50 cents to $1.00 year round, but prices drop significantly in mid–late summer (July–August) when Ontario corn is in peak supply.
Boiling and grilling are the traditional ways to cook corn on the cob. However, oven roasting provides opportunities to season your corn with garlic butter, a dash of cayenne pepper, or garam masala. With only a few minutes of prep time, you can enjoy beautifully caramelized corn on the cob with gourmet flavours.
Roasting Corn on the Cob in Foil – Bake in a preheated 425℉ (218 ℃) oven for 20–25 mins.
- Remove the corn’s husk and silk.
- Tear off pieces of foil large enough to wrap one cob each. There should be one sheet of foil for each cob.
- Spiced Butter – In a small bowl, combine garlic, melted butter and seasoning of choice (e.g. salt, pepper, chilli powder, garam masala, etc.) and set aside. (There is no precise amount for this – it depends on how many cobs you are making. Approx 1 tsp of butter, half tsp of garlic per cob, other seasoning is added to preference)
- Place corn on the cobs on individual foil and brush all sides with butter mixture.
- Wrap the corn. Repeat with the remaining corn, then place them on a sheet pan.
- Bake for 20–25 minutes, turning the tray halfway through roasting. Remove and let rest for a minute or two. Brush with more butter mixture if desired.
In the Husk Method — Bake in a preheated 350℉ (180 ℃) oven for 35 minutes.
- Clean Corn – Cut off excess silk from each ear of corn with a knife or scissors. Remove any loose husks.
- Bake – Place each ear of corn with husk directly onto the oven grates while spacing them out evenly from each other. (You may want to put a sheet pan on the rack below to catch drips).
- Serve – Allow to cool slightly before removing the husks and slather them with seasoned butter mixture (or regular butter and salt).
Microwave 5-Minute Hack
- Prep - Leave the husk on the corn.
- Cook - Place 1 or 2 whole, unshucked (leave husks and silk) ears in the microwave. Cook on high for 3 to 4 minutes.
- Finish - Let cool slightly, cut the root end off, and squeeze the corn right out of the husk, leaving all the silk behind.
- Serve – Slather with seasoned butter (or regular butter and salt).
Other Ideas:
- Mexican Street Corn (Elote): Mayo, crumbled cotija or feta cheese, chili powder, and fresh lime.
- Mediterranean Garlic Butter: Melted butter mixed with finely minced garlic, parsley, thyme, basil, or oregano.
- BBQ: A dash of cayenne pepper, smoked paprika, or your favourite barbecue seasoning
- Other: Cumin and salt, white pepper or 5 spice powder, chaat masala, anything that sounds delicious to you!