- 4 Corn on the Cobb
- 3 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
Sweet and savory butter roasted corn on the cob that is so easy to make and highly addictive.
Sometimes keeping it simple stupid is where it’s at.
When corn is in season it not only looks and tastes better but it’s also more affordable.
There are so many corn recipes but for me, there is noting more satisfying than a buttery, sweet, salty and juicy corn on the cob.
It’s in my top 5 comfort foods!
Corn is my weakness and when it is not in season, I have it in my freezer.
I enjoy it as a side dish, in salads, chilis, soups, pretty much anything!
What’s more beautiful than a buttery and sweet roasted corn on the cob?
The secret to this recipe is the butter and olive oil combination. The olive oil adds another layer of flavor.
You can use any kind of butter for this recipe. I tend to use dairy free butter to keep it vegan!
Corn is one of the most genetically modified crops, I therefore highly recommend buying USDA organic.
Despite the sugar in sweet corn, it is not a high-glycemic food, ranking low or medium on the glycemic index!
Corn contains a good about of fiber, plant protein and several other vitamins and minerals.
Check out these corn recipes:
Roast In The Oven or The Grill
Turn your oven to broil or heat up your outdoor grill to medium.
In a small bowl, mix together the softened butter and olive oil and set aside.
Pull back the corn husks and tie with twine strings.
Using a basting brush, brush the butter and olive oil mixture liberally all over the corn kernels, then sprinkle them with salt and black pepper.
If you are roasting in the oven, place them onto a parchment or aluminum lined baking sheet and broil the corn for 15 minutes.
If you are roasting on the grill, either pull down the husks again to cover the corn or cover tightly in aluminum foil then roast for 10-15 minutes turning the corn halfway through the cooking process.