This method for preparing roasted corn on the cob is super simple and delicious. Although some recipes recommend roasting corn in the husks, I find it's hard to remove all the silk and it can take longer to prep as soaking is required. I prefer to use this foil wrapped method. We often roast the corn before grilling our main course and keep the corn warm in the oven until ready to serve. This is also a great way to serve corn on the cob to a large group of people.
4 ears of corn, shucked and silk removed
4 sheets of aluminum foil, approximately 15” long
1 Tablespoon, salted butter
Salt and pepper to taste
Place each corn cob on a sheet of aluminum foil. Place the butter on top of the corn and season with salt and pepper. Wrap foil around the corn, sealing well. Grill corn, over medium heat, for about 8 minutes per side (total of 16 minutes).
If your grill space is limited, you can roast the corn first and keep it warm in the oven while you cook other foods on the grill. To use this method, place roasted corn in an oven that has been pre-heated to 275°F until ready to serve (20-30 minutes maximum)
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