There is nothing that compares to grilled corn on the cob. It is one of my all-time favorite summer treats and a must have at any barbecue. Cooking over an open flame seals the juicy sweetness into the kernels making them burst open with each bite.
But sometimes things don’t go as planned. You have everything ready and the sky suddenly opens up and starts to pour. Or you prep the grill and the charcoal doesn’t take leaving you without a flame. Or you forget to pre-soak the the ears and you run out of time to serve with the rest of your meal. Regardless of the reason, when you have a hankering for grilled corn on the cob, they are all bummers!
This recipe is my answer to when things don’t go as planned. You apply the same basic principles as if you were cooking on the grill- steaming the corn in the husk and then lightly browning the kernels with an open flame. The result is perfect oven roasted corn on the cob that rivals any grilled corn out there. I love it because you can make it any time you like- even in a blizzard!
The Spicy Butter Sauce recipe below makes enough for 6 ears of corn. If you have any leftover sauce, let it solidify and store it in the fridge for up to two weeks. Reheat by adding it to a saucepan and slowly melting over a low flame, stirring often.
Sweet and tangy with just the right amount of crispy kernels! They are ready to serve straight from the broiler.