Traditional Southern Roasted Corn Wrapped in Its Own Husk
‘Ros-A-Nears,’ or roasting ears, is an old-fashioned Southern way of preparing fresh corn while preserving its natural sweetness and moisture. By wrapping the seasoned corn back in its husks before baking, the kernels steam gently as they roast, creating tender, flavorful ears of corn with a rich buttery coating.
This unique recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon highlights the resourcefulness of traditional Southern cooking, where simple ingredients are transformed into memorable dishes. Perfect for family cookouts, Sunday dinners, or summer gatherings, this roasted corn delivers classic comfort with every bite.
Ingredients
- 5 ears of fresh corn
- 3/4 cup butter (softened)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 Tablespoon milk
- 12 corn husks
Step-by-Step Instructions
- Preheat your oven to 400°F.
- Remove the husks and silk from the ears of corn, setting the husks aside for later use.
- Soak the reserved corn husks in warm water for about 10 minutes, then drain well.
- In a small bowl, combine the softened butter, salt, paprika, pepper, and milk, stirring until a smooth, creamy mixture forms.
- Spread the seasoned butter mixture evenly over each ear of corn, coating all sides.
- Wrap each ear of corn in the softened husks and place them in a heavy baking pot or covered baking dish.
- Cover and bake at 400°F for 30–40 minutes, or until the corn is tender and fully cooked.
- Carefully unwrap and serve hot.
Serves 5
Closing Summary / Pro Tips
- Roasting corn in its husks helps lock in moisture and natural sweetness.
- The seasoned butter mixture adds rich flavor without overpowering the fresh corn.
- Perfect alongside barbecue, grilled meats, fried chicken, or Southern vegetable plates.
- Fresh summer corn delivers the best flavor and texture for this recipe.
💡 Pro Tip: Add a pinch of cayenne pepper or a sprinkle of grated Parmesan to the butter mixture for an extra layer of flavor.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
