Saturday, February 6, 2010

Oven baked corn-on-the-cob

4 ears of fresh corn (I prefer silver queen or silver king when available)shucked and cleaned
2 Tablespoons butter
Seasoned Salt
Chili flakes

1. Preheat oven to 425F

2. Season corn to taste

3. Wrap each ear individually in aluminum foil, with butter in each foil wrapper.
4. Place ears directly on oven racks (place a broiling pan on the rack below if to prevent butter from dripping, if necessary). Bake for 30-45 minutes. 

Serve with butter. 

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