Name: Roasted Corn
Total time: PLACEHOLDER
Ingredients: 4 ears corn , husked; 2 - 3 tablespoons unsalted butter , at room temperature

Why This Recipe Works

Boiling may be the classic way to cook this summertime staple, but it can make the corn mushy and dilute its flavor. The method in our Roasted Corn recipe keeps it crunchy and intensifies its flavor. We found we could strengthen the flavor of the corn by roasting it in a hot oven, cooking until just tender. We facilitated browning by brushing the corn in our recipe with butter. We also seasoned liberally with salt and pepper before cooking so that the flavors penetrated the roasted corn.

Before You Begin

Roasting ears of corn in the oven highlights their sweetness, and there's no bothering with a big pot of boiling water.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Place corn on rimmed baking sheet, spacing ears out so they do not touch. Use knife to spread corn with butter. Sprinkle corn with salt and pepper to taste. Roast, turning corn once or twice, until just tender, 15 to 17 minutes. Place corn on serving dish and pour any remaining melted butter from baking sheet over corn. Serve.