We love corn on the cobb! It's such a dinner staple, and it's one of the few things I can serve in our house that everyone likes, even the under six set. I have been wanting to try roasting corn in the oven for a while now and since our grill is out of commission for the winter (our usual method of cooking corn is set it directly on the grill--delish!) I thought I'd give it a try!
As usual, I read about several other people's attempts at roasting corn, and they sounded kind of complicated. So I decided just to make it up as I went along.
1. Preheat your oven to 350 degrees. Take your corn and leave the husks on but cut off the silks:
Cover a baking sheet with tin foil and arrange your corn on it:
Bake your corn for 30-45 minutes depending on the size of your ears. We had big juicy ones so I baked ours on the longer side of that estimate.
When they come out of the oven, you will want to let them cool a bit (I totally didn't and burned my fingers! I was too excited for corn.) and then take a large knife and chop off the base like so:
|Note that the end you cut off is the end where the stalks were attached to the ear, not the silky end!|
The corn will magically come out of the husks smoothly and with no silk to pull off:
And it will have a fantastic roasted, slightly nutty flavor. Amazing! And the clean up is almost nothing, just take the tin foil off of the pan and throw it away, done!
This was such good corn, everyone in my kids loved it. My picky five year old ate an ear and a half by herself! I think next time I am going to try opening the husks and adding some spices and butter, then baking it. I'm hooked! This was so much easier then waiting for water to boil and dirtying a pot, and had so much more flavor.