Oven Roasted Corn

30 Aug

As I mentioned a week or so ago, we have signed up for this Community Support Agriculture deal, and one of the things we have received two weeks in a row is four ears of corn.

Like anyone, I know the best way to enjoy corn is roasted. But I have used this item a total of zero times.

So, I figured there has to be another way to make grilled corn on the cob, something more “Erin friendly” (which is where I won’t catch myself on fire, burn down our condo, or get my pants dirty from briquets).

Ends up – you can prepare corn on the cob, husks on, directly in your user-friendly, fire-limiting oven!

I also might have demolished an entire bushel of raspberries while preparing the corn.

Oven-Roasted Corn, c/o Food Network


4 ears of corn, husks still on.


Preheat oven to 350 degrees.

Bend down the husks and remove the silk from the corn. Put the husks back into place.

Soak husk-covered-corn in a large container of water for 10-15 minutes.

Place corn directly onto oven rack and bake for 30 minutes.

Remove from oven, allow to cool for a few minutes, remove husks and enjoy!

2 Responses to “Oven Roasted Corn”

  1. Linda Vernon August 30, 2012 at 1:29 pm #

    Interesting. I suppose soaking them in water helps steam them in the oven? Were they as yummy as the picture suggests?

    • tealandtulle August 30, 2012 at 3:12 pm #

      I got the idea from grilling the corn, when they suggested soaking them in water to keep the husks from burning – and since they get so toasted in the oven, I figured it would help out there too. 🙂

      And the corn was pretty darn good. As I cut it off the cob to store it for future eating, I found myself eating it by the spoonful (I keep a handy ‘sample spoon’ close by when projects like this happen) as if it was a dessert. Now that’s some good corn. 🙂

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