Rob's creole oven roasted corn. Rob's creole oven roasted corn Love it. Mix all except for the corn. Brush the sauce on the corn all over and roll up into Reynolds wrap.
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! You can cook Rob's creole oven roasted corn using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Rob's creole oven roasted corn
- You need 8 of corn bi colored or your choice.
- Prepare 3/4 cup of miracle whip.
- It’s 1/3 cup of Italian dressing.
- It’s 2 tbsp of grated parmesan cheese.
- It’s 1 1/2 tbsp of creole seasoning.
A wonderful sheet pan dinner with shrimp, sausage, corn, and lots of vegetables. You can prepare all the vegetables while the potatoes and corn pre-boil. Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item. My healthy, spicy oven roasted corn on the cob is a great way to enjoy it, fuss free and no grilling required.
Rob's creole oven roasted corn instructions
- Gather all supplies..
- Mix all except for the corn..
- Brush the sauce on the corn all over and roll up into Reynolds wrap. Place on a cookie sheet.
- Bake at 450°F for 30 minutes on a cookie sheet. I had left over sauce after basting 8 corn on the cob. So the serving size is a lot more. You can put a lid on your left overs and it should be good for a couple of weeks. I wouldn't freeze left overs..
- And enjoy..
I looooove fresh corn on the cob! I remember as a kid, we always had it as a side dish, but I hardly cared about anything else on the plate but the corn. Preheat a gas or charcoal grill over high heat. Dinosaur Bar-B-Que Creole Seasoning Blend Recipe. Up until I wrote this I almost always used the terms Cajun and Creole interchangeably in culinary discussions, but it turns out they are not one and the same, the two seasonings are pretty different, and it all boils down to herbs.