Oven-Roasted Corn on the Cob

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!

  1. Preheat your oven to 350 degrees.
  2. Give the corn a quick rinse to clean off any dirt.
  3. Place the corn, still in the husks, directly on the oven rack.
  4. Cook for 30 minutes, turning the corn every 10 minutes.

Oven-Roasted Corn on the Cob - in the oven - oyveyaday.com

Oven-Roasted Corn on the Cob - ready to shuck - oyveyaday.com

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.

Oven-Roasted Corn on the Cob - Shucking Corn - oyveyaday.com

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.

Oven-Roasted Corn on the Cob - ready to eat - oyveyaday.com

 

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Comments

    • says

      Grilled corn is excellent, too! But, if you are going to grill corn in the husk, be sure to soak it for a while first – you don’t want the husk catching on fire. 🙂

      For oven roasting, I did not soak them.

    • says

      I have grilled corn, but never in the husk. I always decide to grill it at the last minute, and I’ve always heard that when grilling corn in the husk, you have to soak the corn first to make sure it doesn’t catch on fire.

    • says

      That would be great for a large event – you can put a lot of it in the oven at once. You may need to cook it longer if the oven is really full, but I still think it would work well.

    • says

      Next I am going to try grilling it – we’ve grilled it before, but I have some new ideas to try. I will post that recipe once I’ve tried it out! I hope you have luck roasting it. I will probably make it in the oven more often than not now – it is just so easy!

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