- Dish type
- Side dish
- Vegetable side dishes
Delight your taste buds with this simple roasted corn on the cob garnished with blue cheese. You could also cook the corn on the barbecue.
2 people made this
- 4 tablespoons unsalted butter, softened
- 2 teaspoons dried dill
- 6 corn on the cobs, husks and silk removed
- 100g crumbled blue cheese
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat the oven to 200 C / Gas 6.
- Combine butter and dill in a bowl to form a paste. Rub paste evenly on each corn on the cob and wrap individually in foil. Arrange on a baking tray.
- Bake in the preheated oven for 20 minutes.
- Remove corn from the oven and carefully open each foil packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.
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Buttery Baked Corn On The Cob
I think everyone knows how to boil corn, this season I already boiled some too. One day I and my husband remembered a tasty and funny childhood delight – roasted corn on the cob over a fire – well browned, a little crunchy, and fantastic. After that, the idea of baked corn never left my mind. So, I discovered a pretty simple and extraordinarily good method of making baked corn in the oven – aromatic, well browned, and slightly crunchy (depends on how long will you keep it in the oven).
Let the flavor of baked corn arouse envy among the neighbors but you enjoy a snack that will always remind you of childhood.
Crispy Cod and Roasted Corn on the Cob
We just can’t decide which is more satisfying: saying crispy cod and roasted corn on the cob or actually eating it. Cod is a terrific fish to work with, especially for anyone who doesn't typically prepare or eat seafood. It’s light in flavor and texture, but it handily holds together in the pan. The purple potatoes also deserve kudos, providing a delightful contrast to the other colors on its plate. It does incorporates two lesser-used techniques that are great for home cooks to keep in their bag of tricks: pickling and creating compound butters.
Steak Salad with Roasted Corn, Strawberries and Blue Cheese
This summer salad is made with juicy filet mignon, sweet strawberries, roasted corn and tangy blue cheese. It’s the perfect salad for a hot summer day!
- 2 ears Sweet Corn, Husks And Silk Removed
- 2 Beef Filets, 4-6 Ounce Size
- Salt, Pepper, Garlic Powder, And Brown Sugar, As Desired For Seasoning Steaks
- 4 Tablespoons Olive Oil
- 4 cups Chopped Romaine Lettuce, Or Amount As Desired
- 6 Strawberries Hulled And Chopped
- Blue Cheese, Crumbled, As Desired For Garnish
- Raspberry Vinaigrette (I Used Store Bought)
I roasted the corn in the oven. I just placed it on a baking tray and roasted it at 400 F for about 15 minutes. You can boil or grill as well. Then remove it from the oven and set aside.
Preheat oven to 350 F. Prepare the filets by seasoning generously with salt, pepper, garlic powder and brown sugar then cover with olive oil.
Sear steak over medium high heat in an oven proof saute pan or cast iron skillet. Sear each side for about 2 minutes or until a crust starts to form. Remove skillet from the heat and put it into the heated oven. Finish steak in the oven for 10 minutes. Remove it from the oven and let it rest while you prepare the other ingredients.
Carefully cut corn off the cob. Prepare the salad by layering lettuce, berries, corn and cheese onto 2 plates and adding sliced steak last. The longer the steak rests before you slice it, the juicier it will be. Finish with a vinaigrette.
- Herb butter is awesome. Chopped herbs like parsley and basil mixed with garlic salt and black pepper. (recipe below).
- Parmesan Cheese and butter.
- Any citrus such as lime, lemon, or orange juice and butter are a great combo.
- Garlic, lemon, and butter, delish.
- Any combo of herbs such as rosemary, thyme, basil, and oregano along with citrus and butter would be awesome.
What to serve?
Leftovers, try these recipes:
SHOP THIS RECIPE:
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Blue Cheese Burgers & Grilled Corn on the Cob: Easy Summer Meals
Since we are talking summertime in America, burgers top the list of quick and easy meals. Blue cheese burgers and grilled corn on the cob is an all-time favorite, providing a flavor one-two punch that requires little else than hot coals.
It’s a burger so good, you don’t even need a bun.
Summer means different things to different people. For some, it’s time to head to sandy beaches, for others, the mountains call for epic hikes. Gardeners are either trying to survive drought or torrential rain, or in our case here in Colorado, the threat of hail.
If summer has a sound it would be a mix of hissing water sprinklers, barking dogs, ice dropping in a glass, and the sizzle of food’s first kiss on hot grill grates.
For me, the warm invitation of this season means a fresh coat of red polish on my toes, vibrant blooms in the garden, a full hummingbird feeder, long evenings on the deck, arms full from the farmers market, and a hot grill for fast and easy dinners.
In this recipe, we forgo the bun and embrace ripe summer tomatoes for our blue cheese burger to rest on and avocado as a topper. Without the distraction of condiments, the choice of ground meat is especially important, as is trusting the source if you like them cooked less than well-done, which we do.
TIP: Don’t be tempted by lean ground beef options, 80% lean is ideal for burgers, even when you’re adding blue cheese.
Grilled sweet corn is another marker of warm weather goodness and its natural sweetness brings balance to a savory burger.
It can be a little intimidating to try and remove hot charred husks straight from the grill, but we have some tips for saving your hands without letting the corn cool so much the butter doesn’t melt.
Oh yes, sweet cream butter. I’m a purist here, nothing but butter for me, but feel free to sprinkle your favorite chile or curry powder, sharp cheese, or herb butter on top just before serving.
Tilapia with Roasted Corn
- Author: Deborah Harroun
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1 x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Tilapia is covered with a slightly spicy sauce that keeps it nice and moist with roasted corn on top for an amazingly easy summer supper. You can also use frozen corn and serve this year round!
- 1/4 cup mayonnaise
- 1 – 2 teaspoons chili powder
- 1/4 teaspoon salt
- 4 tilapia loins or filets (or other mild white fish)
- 1 1/2 cups fresh or frozen corn (thawed if using frozen)
- lime wedges, for serving
- Preheat the broiler to high.
- In a small bowl, combine the mayonnaise, chili powder and salt. Spread a thin layer of the sauce over the bottom of a 2 quart baking dish. (Make sure the baking dish is large enough for all 4 pieces of fish.) Place the fish on top, then spread the remaining sauce evenly over the top of the fish. Top the fish with the corn.
- Cook the fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
Creamy Corn & Poblano Cheese Dip Recipe: This Easy Skillet Cheese Dip Recipe Is Weekend Snacking Done Right by 30Seconds Food
Need something to dip that bag of tortilla chips in? Make this easy poblano and corn cheese dip recipe this weekend and enjoy the rave reviews.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 3 ears corn on the cob
- 1 onion, sliced thin
- 3 roasted poblanos, chopped (here's how to roast poblano peppers)
- 3 cups shredded Monterey Jack cheese
- 1/4 cup heavy cream (optional) , for serving
Here's how to make it:
- Heat a cast iron skillet to high. Cook the corn until charred on all sides, about 10 minutes. Allow to cool slightly and cut the kernels off the cob. Set aside.
- Heat the olive oil in the skillet. Cook the onions until soft, about 5 minutes.
- Add the roasted poblano and corn (you can save a little for garnish, if you'd like). Season with salt and pepper.
- Add the cheese and heavy cream. Cook on low heat until cheese has melted. Garnish with fresh cilantro, chopped poblano and corn, if desired. Serve hot with tortilla chips.
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It’s August here in Philadelphia which means great local corn from Pennsylvania and New Jersey is available for grilled corn. And we are eating corn on the cob as much as possible. Most of time we husk, boil and serve with butter from our Butter Betty dispenser and salt & pepper.
But there are lots of alternative ways to prepare those sweet, succulent kernels – that are never better any other time of the year. Grilled, roasted, husk on, husk off – and we’re not even starting to talk about all the different ways there are to season them before cooking.
This recipe is for husked corn on the cob that is seasoned with a garlic butter, salt & pepper and as much hot sauce as you and your family’s taste buds can handle. In our house, I’m the only one who likes it really spicy so I go easy on the Sriracha sauce.
Cooking Methods Roast Grilled Corn
This recipe has you roast the prepared corn on the grill while cooking up the main ingredients for your meal. I like to turn down the grill temperature on one side of the grill and keep the lid closed, basically turning my grill into an oven.
If you don’t have access to a grill, you can prepare the corn in the house in your oven and the results are equally as good. Because of the aluminum foil used to wrap the corn up, you can’t use a microwave, but I’m wondering if you tried replacing wax paper for the aluminum, you would you get the same results?
Here we are keeping it simple with butter, garlic, salt and pepper and hot sauce but here’s where you can really be creative and experiment with different herbs and spices. Next time I’d like to mince some fresh rosemary or sage and add it to the cooking pouch and see how it turns out.
Or how about some seasoned salt? My daughter gave me a bottle of truffle salt that doesn’t get used that much, but this would be a great opportunity to give it a go.
And how many of you have spice cabinets filled with flavored salts given to you over the years from friends and family? Let’s break them out and put them to use.
Sitting here I’m thinking of all the amazing ingredients you can add to the corn like mustard, curry, crumbled cheese, barbecue sauce, mayonnaise, lemon or lime juice, honey, bacon bits and the list goes on and on.
It might be fun to break the ears of corn in half and try a variety of seasoning on them sort of like samplers and see which ones get the best reviews. I guess what I’m saying here is, have fun, get creative and try something different.
Disclaimer – local corn this time of year does not need anything to make it taste great. “Less is More” is often my motto when it comes to fresh, local corn on the cob in August but if you’re eating it 3 – 4 times a week because it’s only going to be this good for a short amount of time, why not try some alternatives?
I found I had some extra garlic butter when I was done slathering up the corn during preparation. Maybe I didn’t slather enough on each ear but I am watching my caloric intake so I used the rest to make some garlic bread with a fresh baguette we picked up at the Farmers Market and stuck it into the freezer for another night.
Oven baked corn on the cob drizzled with a delicious honey butter! One of my all time favorite corn on the cob recipes!
I love corn on the cob, but if you were around me during the summer you’d know that. I swear I had grilled corn everyday! ( LOL!). Well summer is over, so now it’s time to play around with my other corn on the cob recipes. When it comes to cooking corn on the cob, there are so many ways. Once of my favorites would have to be oven baked corn on the cob! I like to use fresh corn on the cob, when I make this corn in the oven, but frozen corn on the cob works as well!
So for my oven baked corn on the cob recipe, I start off with fresh ears of corn. I remove the husk & corn silk, then I rinse the corn thoroughly.
Once the corn is prepared how I like it, I simply toss the corn on the cob into my bake dish or roaster – FYI there is no boiling corn, nor do you have to microwave corn on the cob prior to baking!
Next I make a easy honey butter. The butter is melted, then drizzled all over the corn on the cobs. The corn is covered then roasted in the oven, uncovered… Side note: this is the best damn oven roasted corn recipe y’all!
I plan on uploading more corn on the cob & other corn recipes. Let me know if there are any in particular that you’d like to see.