Corn on the cob is a Summer time favorite vegetable of mine. When the grocery stores and farmers markets start putting fresh picked corn on the cob out, you know Summer has arrived. Although we are on the latter half of Summer, I recently discovered a new way of cooking fresh corn on the cob. Oven Roasted!!! I will never go back to the boiling method ever again.
Oven roasting corn on the cob simply requires you to turn on the oven. Put the corn, still in the husk, in the oven, pull the husk back and eat (with butter recommended).
I did not think this recipe would turn out, but I was blown away. The husk and silk pulled right back. I did not bother cutting the husk completely off of the corn because it made eating the corn on the cob so much easier. The husk helped hold on to the corn!
This oven roasting method was easier and took less time than taking the husk off, removing the silk and boiling the corn in water. Before Summer is over, I recommend you giving this method a try!
Oven Roasted Corn
- Corn on the cob still in husk (as many or as little as you want - I recommend 2 a person.)
- Preheat oven to 425 degrees.
- Place the corn on the cob, with husk still on, directly on oven rack.
- Bake for 25 minutes.
- Remove from oven and let cool until you can handle with your hands.
- Pull husk down. Remove silk. (Use the husk as a handle.)
- Brush the warm corn with butter.