roasted corn with garlic and olive oil

(2 ratings)
Blue Ribbon Recipe by
Shannon Hinkle
Tucson, AZ

My husband is a corn lover and loves it when I make him this! If you don't want to use butter in the mixture, it still turns out great. Just use enough olive oil to coat it. I use a lot of pepper, too. This corn is super yummy!

Blue Ribbon Recipe

This roasted corn with garlic and olive oil is an easy way to prepare fresh corn on the cob when you have guests for dinner. Have the ingredients ready and stick it in the oven at the last minute. Once baked, the corn is tender and slightly caramelizes. Garlic and olive oil make this a savory corn recipe. It's very versatile and can be paired with most meals. We did add an extra touch of butter when serving because you can never have enough butter.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For roasted corn with garlic and olive oil

  • 4
    ears of fresh corn
  • 1/4 c
    minced garlic
  • 3 Tbsp
    extra virgin olive oil
  • 1/4 c
    softened butter (optional)
  • 1 tsp
    black pepper (or to taste)

How To Make roasted corn with garlic and olive oil

  • Prepare the ears of corn.
    1
    Turn oven to 425 degrees F and let preheat. Prepare the ears of corn. Get out a cookie sheet and your foil.
  • Mix the olive oil, garlic, and butter in a bowl. Add in pepper.
    2
    Mix the olive oil, garlic, and butter in a bowl. Add in pepper (as much as you like).
  • Place corn on aluminum foil and coat in garlic mixture.
    3
    Set an ear of corn on a piece of foil. Rub the corn with the garlic mixture. Roll corn around to get it well-coated.
  • Wrap the corn with aluminum foil and place on a cookie sheet.
    4
    Wrap up in foil and place on a cookie sheet.
  • Bake the corn.
    5
    When all corn is wrapped up, bake for at least 15 minutes.
  • Unwrap the roasted corn.
    6
    If you like it a little more roasted, go for 20 minutes. I typically do 15 minutes and it comes out great.
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