Fresh ears of corn are oven roasted in their husks for tender, sweet corn that shucks effortlessly. This is the BEST way to cook fresh corn on the cob...it tastes better than boiled and there's no sticky, messy silk to deal with!
Course Side Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 6servings (or as many as you want to make!)
Place rack in center position of oven. Preheat oven to 350°F.
Wash ears of corn. Cut off any silk hanging out the ends. Trim any tips of leaves extending from sides. Do not peel.
Place ears of corn directly on oven rack. Cook for 30 minutes.
Remove corn from oven. Corn is done when it gives a little beneath the husk when you squeeze it. Allow to cool for a few minutes before holding with a kitchen towel or oven mitt to peel. Beware of very hot, escaping steam. The silk and husks should remove easily. Use the husks as a handle or remove them altogether.
I keep my number of ears of corn to however many will fit in a single layer on the oven rack. If you decide to stack your corn in order to fit more, just be sure it doesn't get too close to the heating element in the oven. Also be aware that you may have to slightly increase the cooking time.