Pinterest, Oy Vey! I spend too much time pinning idea after idea and never actually doing any of them. So, this summer, I have challenged myself to do at least one recipe pin and one other pin (craft, cleaning tip, kid’s activity, etc.) each week. This weekend, I tackled my first task, and now it seems that I am on a roll.
Today, I found myself staring at the pile of corn on my kitchen counter when I remembered all of the pins on Pinterest that boast instructions for the “best way to make corn on the cob.”
My corn was still in the husks, so I decided to try roasting it. A quick search resulted in dozens of pins with simple cooking instructions in the description. However, when I clicked the pin to see the original source, I found broken links or links to pages having nothing to do with corn. I clicked 10 of them and did not find a single one that went to a functioning page with the instructions for oven-roasted corn on the cob.
Finally, after much searching, I found one that linked to Livestrong. It did not tout itself as the “best way to make corn on the cob,” but I decided to try it anyway. We took a few tips from the Livestrong site – however, we chose to cook our corn at 350 degrees instead of 400 and skipped the butter (we wanted to save those extra calories for dessert).
Oven-Roasted Corn on the Cob
Leave your corn in the husks!
- Preheat your oven to 350 degrees.
- Give the corn a quick rinse to clean off any dirt.
- Place the corn, still in the husks, directly on the oven rack.
- Cook for 30 minutes, turning the corn every 10 minutes.
After roasting the corn, I decided to try the “never shuck corn again” pin to see how well it works. According to the pin, if you cut off about 1 inch of the wide end of the corn, when you hold it from the narrow end, the corn will slide cleanly out of the husk.
When I tried it, the corn did not want to slide out. With a bit of work, I was able to squeeze it out, but it still had a bit of the husk and silk attached.
I decided to shuck another piece the traditional way. It only took a couple of seconds and ended up cleaner than the one using the no-shuck method. I think that the silk came off more easily because the corn was still warm.
In the end, I would definitely recommend the oven-roasting technique. It was very easy, and the corn was delicious.
As for shucking the corn, I would just shuck it the old-fashioned way while it is still warm.