Easy Roasted Corn On The Cob

This is a super simple recipe for Roasted Corn On The Cob – just 3 minutes of hands on time and ready in less than 20 minutes. (And no par-boiling!) Perfect for busy days, when you need an easy peasy side dish everyone will love.

Course Side, Side Dish

Cuisine American, British, Nandos

Prep Time 3

Cook Time 15

Total Time 18

Servings people

Calories 139kcal

Author Eb Gargano

Ingredients

1 teaspoon salt (ideally coarse sea salt)
2 tablespoons olive oil
4 corn on the cobs each one cut in half

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Mix together the salt and olive oil in a large bowl.
Add the corn on the cobs and stir to coat thoroughly. (Or, even better, use your hands!)
Place the corn on the cobs on a large non-stick baking tray, ensuring they are well spread out and in a single layer.
Roast in the oven for 15 minutes.

Notes

It’s crucial to ensure the cobs are spread out well over the baking sheet - if they are touching each other too much, or piled on top of each other, they may not cook properly. (If you do not have a baking tray large enough for this, use two smaller baking trays instead.)
I have found that if you use a good non-stick baking tray, the cobs don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition