Rachael Ray: Rachael's Daytime Talkshow
John McCain's Roast Corn on the Cob
Sugar makes this version of corn on the cob a little sweeter.
Ingredients
- 8 ears corn
- 1/4 cup butter, softened
- 1/4 cup sugar
- Salt and ground black pepper
Also on this show:
Recipes on this show:
- BBQ Beef and Baked Bean Chili
- Red Cabbage Cole Slaw
- John McCain's Baby Back Ribs (on the grill)
- John McCain’s Baby Back Ribs (in the oven)
- Sweet Potato Salad with Warm Bacon Vinaigrette
Related Recipes:
- Joey Harrington's Creamy Corn Potato Mash
- Seared Scallops and Corn
- Corn-Beef Hash Topped with Fried Eggs and Cheese
- Bacon Corn Chowder with Crab
Recipe Categories:
Yields: 4 servings
Preparation
Preheat oven to 375ºF.
Pull the green husks back on each ear of corn but leave them intact at the base. Pull all the silk away from each cob.
Rub each cob with the softened butter and the sprinkle them all with some sugar, salt and pepper. Pull the green husks back over each cob, enclosing them so they look like they did when you started. Wrap each ear in foil.
Place the wrapped ears onto a baking sheet and roast in the oven until tender and lightly golden brown, 35-40 minutes. Serve warm.
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