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Arrange a rack in the middle of the oven; preheat to 400°F. Leave the corn on the cob with its husks and silks attached. Arrange the corn on the oven rack lengthwise and spaced 1 inch apart. Roast for 30 minutes. Remove the center cob and pull back the husks just enough to test for doneness; the corn should have swollen shiny kernels with a.

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Here's our simple method for how to make baked corn on the cob in the oven ( see below for the full recipe ): Preheat the oven to 350°F. Use kitchen scissors to remove excess silk from each ear of corn. Place the ears of corn directly onto the grates and roast for 35 minutes. Remove the corn and allow it to cool a few minutes before peeling.

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Toaster Oven Baked Corn On The Cob. Remove your toaster oven's cooking rack and preheat it to 350 F. Wash and dry the outside of the husks. Slice off any silks (thin hairs) extending beyond the front of the husks. Arrange the corn on your toaster oven's cooking rack and place it in the middle position in your preheated toaster oven.

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Spread about one teaspoon of butter over each ear of corn. Wrap the foil around the buttered corn on the cob. Place the foil wrapped corn on the cob in a pan. Bake at 400˚F for 30 minutes. Carefully unwrap the cooked corn on the cob and serve with butter and salt.

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Make the seasoning by mixing the melted butter and spices together. 3). Place the corn on a lined baking sheet with parchment paper. Brush the buttered seasoning generously onto the corn. 4). Place the baking sheet on the middle rack of the oven and roast for 20 minutes at 425 degrees F. 5).

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Instructions. Preheat oven to 400 degrees F. Line a baking sheet with a rim (like this jelly roll pan ), with foil and set aside. Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Line ears of corn up on prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.

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Prepare Pan - Preheat the oven to 425°F. Line a 10×15-inch jelly roll pan or similar with heavy duty aluminum foil and coat liberally with cooking spray. Seasoned Butter - Mix together the softened butter, Italian parsley, garlic salt, onion powder and black pepper. Butter the Corn - Slather the corn on all sides with ½ of the seasoned.

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Step 2. Prepare the corn by removing the husk and silk. Spread 6 ears of corn evenly across the pan. Step 3. Melt a quarter cup of salted butter and pour over the corn. Season with additional salt if desired. Step 4. Roast the corn in the preheated oven for about 20 minutes or until tender.

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Preheat the oven to 425℉/218℃. In a small bowl, combine garlic butter and Creole seasoning. Set aside. Place corn individually with foil paper, top with garlic butter, and brush with Creole seasoning. Wrap the corn. Repeat with the remaining corn, then place on a baking sheet.

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Instructions. Preheat oven to 400 degrees fahrenheit. Place each ear of corn in a 'pouch' of foil. Rub tops with 1 tbsp of buter each, and then salt and pepper if desired (cautious not to oversalt if buter is already salted). Seal foil 'pouch and bake for 10 minutes on a sheet pan or casserole dish. Remove from oven, turning corn to opposite.

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Brush each ear of corn with ¼ of the butter. Step 4: Wrap each ear of corn individually in aluminum foil. Place all 4 foiled ears on a cookie sheet and place in the oven. Step 5: Place the cookie sheet in the oven and roast for 20-25 minutes or until the corn is cooked all the way through. Step 6: Wait until the corn is cool enough to touch to.

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Place the Corn on a Baking Sheet: Line a baking sheet with aluminum foil and place the prepared corn evenly spaced apart on the sheet. This will prevent the corn from sticking and make cleanup easier. Roast the Corn: Transfer the baking sheet to the preheated toaster oven and roast the corn for about 15-20 minutes.

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Reserve about 1/2 of the butter and spread the remaining butter on all sides of the ears. Sprinkle liberally with salt and pepper. Bake, turning corn occasionally, for 30-45 minutes, or until corn starts to brown. Remove from the oven and spread the remaining butter evenly over the ears of corn.

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Instructions. Preheat oven to 400! Very generously season your cobs of corn with kosher salt and pepper. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it's cooking, turn the corn occasionally.

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Twist the ends of the foil to retain the corn's natural moisture during the roasting process. Place the wrapped corn cobs in your toaster oven, directly on the oven rack, and bake them at 350 degrees Fahrenheit for 40 minutes. Remove each wrapped corn cob with tongs and put it on a plate to cool for 3 to 5 minutes.