Easy Seasoned Oven Roast Corn

This Roast Corn is so simple, and tastes just like summer!

I have a Disney post floating around in my brain, but until that comes to fruition I thought that sharing a recipe in the meantime would be fun! Though main courses get the attention, side dishes can really make or break a meal. The other night, we had some London Broil and I just had a hunch that some roast corn would kick the whole plate up a notch.

There is a soft spot in my heart for corn…which I know sounds corny ( Sorry, I had to do it). But, I went to college in Indiana and spent the first 7 years of my married life there…for a grand total of 11 years in the MidWest. Though, I love my flipflops and sandy, Florida feet. Indiana is special to me and I left a part of my heart there. I also left the best corn there…

It has been a challenge to find corn that compares down here. I feel like I traded corn for oranges, and kinda miss the State Fair corn where you just dip the whole ear in a vat of butter. Sweet memories…

Anyway, when I was in Aldi and saw this package of corn for .99, I thought ” Eh. I have never bought corn in a package, but I need side dishes. I guess I can do something with that.” And SOMETHING I DID! The corn actually surprised me and I felt convicted over my prejudice due to the package. A quick google search revealed that Green Circles Farm is a family farm in Georgia and, though I am still biased to Indiana corn, it was absolutely delicious. The ends were already cut off, out of the package and there were minimal husks and silks to remove. Added bonus! Can we say time-saver?

“Now, what to do with this corn?”

There is a reason why I didn’t take the standard photo that lays out every ingredient. I honestly just opened my spice cabinet and pretended it was a Chopped challenge, took some notes and hoped for the best.

I started by laying the corn on a baking pan covered in aluminum foil. The stick of butter was staring at me, so I literally peeled the paper down to make myself a little handle and then smeared a generous first layer of butter on the ears.

Butter is a friend of mine.

The butter was staring at me, begging to not be done yet. So…. I took about 4 T of butter and dumped it in a dish. Garlic Powder, Italian Seasoning sounded like a good idea, so 1 T of each joined the butter. 1/2 tsp of salt joined the party ( you can always add more salt to taste after cooking) and then 1/8 tsp of cayenne…cause why the heck not? A little kick, but not too much…

Looks yummy, right?

This is not the classic, or correct way to create a compound butter. Bon Appetit would be able to teach you that technique. No. This was the ” it’s been a long day and I have two kids probably hanging off a light fixture somewhere” butter.

I mushed it all together with a spoon. Yes…mushed. I am now claiming that as a cooking term. Remember when I highlighted that you already have one layer of butter on your corn? ( Pssst…it’s a few paragraphs above) Well, once you have a successful,buttery mush, you just get your  hands all up in that butter and rub a generous layer over the ears. Don’t be afraid to get messy with this part. The more butter, the better!

Baby Jessie took this photo…then decided to get in on the action. She isn’t afraid to get her hands dirty!

I had my oven pre-heated to 350 F and popped them in the oven. I let them roast for about 35 minutes, giving them a good flip about 15 minutes in. This ensured that both sides get to roast in that yummy, melted butter.

Beautiful, seasoned, buttered corn!

After 35 minutes of roasting, move the roast corn to your broiler for about 3 minutes. Any longer than that, you will have burnt corn. You just want a nice little char. Gives the corn some color ( and flavor).

At this point, feel free to use cute Corn Holders and eat the cob as is. I took it a step further, though, and cut it off the ears, since the kiddos haven’t quite mastered eating off the cob yet.

The end result was delicious! Oven roasting is definitely a new way to make corn that is worthwhile!

On a side note, whether it is corn, peaches, oranges, soybeans, dairy…and everything in between, I want to give a huge shout out to the family farms and farmers who keep us fed and healthy. Check out this cool post this cool post from SustainableAmerica on how to support local farmers. Also, FarmAid is an excellent charity who supports family farms and you can donate here.

What is your favorite corn recipe? I would love to know in the comments!

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