Roasted Corn on the Cob
Roasted Corn on the Cob with husks on is so easy and no soaking is required. Roasting corn in the oven is the easiest way to cook corn!
Servings: 4
Ingredients
- 4 ears fresh corn on the cob (with the husks and silks intact.)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, you can peel off just the outer layers of the corn husks if any are dirty, leaving the rest of the husks on including the silks. Then rinse the corn.
- Place the rinsed ears of corn onto a baking sheet or directly on the oven rack about 1 inch apart. Bake for 30 - 35 minutes or until it is cooked to your liking. To test for doneness, carefully remove one of the ears of corn from the oven with oven mitts and pull back a few of the husks. The kernels should be soft, shiny, and tender.
- Once the corn is fully cooked, remove the corn from the oven and allow it to cool for about 10 minutes, or until it is cool enough to handle. You can also use a kitchen towel to handle them. Peel down the husks and remove the silks, the silks will come off easily after roasting. You can use the pulled-back husk as a handle.
- Serve the roasted corn on the cob with butter and salt or the toppings of your choice. Enjoy!
Notes
I made 4 ears of corn, but you can cook as many ears of corn that fit on the oven rack or baking sheet.
You can eat roasted corn plain, slather it with butter, sprinkle it with salt and pepper, add some cheese, add the kernels to soup, salads, and pasta dishes, or use it to make Chipotle Corn Salsa, Sweet Potato Tacos, or Healthy Cornbread Muffins.
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