Corn on the cob, roasted with olive oil, salt, pepper, and garlic. This is a delicious addition to any summer meal.
My family has been loving corn lately. There are a few different ways you can prepare corn, but roasting it in the oven is our favorite.
If you haven’t eaten roasted corn before, you need to give it a try. It is so so good.
Looking for more fresh summer sides? Give these a try!
Since we have several young kids in our family who aren’t up to eating a whole ear of corn, I break each ear in half. If you don’t want to break the ears of corn in half, simply skip that step – the rest of the instructions are the same either way.
Oven-Roasted Corn on the Cob
4 ears of corn, husked and split in half
2-3 Tbsp olive oil
1. Preheat oven to 425F.
2. Prepare a baking sheet with cooking spray.
3. Arrange corn on the baking sheet.
4. Brush each ear of corn with olive oil. Liberally sprinkle salt, pepper and garlic powder over the corn. Flip each ear over, and apply olive oil and spices to the other side.
5. Bake for 15 minutes.
6. Flip the ears of corn to the other side.
7. Bake another 15 minutes.
8. Serve hot.