It’s the season!! And there are so many ways to cook corn on the cob. Boil it in regular water, water with a little sugar, water with a little milk, place it in boiling water, turn the heat off and let it sit, shuck it and steam it, shuck it and grill it and so on. However, this way, I guarantee will become your favorite. This produces the freshest cooked corn on the cob because you don’t remove it from its natural packaging until you’re ready to eat it. Never, ever water-logged, cooking corn this way turns out so wonderful, (assuming it’s good corn), and so sweet, you won’t even want butter!
Really.
It’s that good.
Plus, you won’t have all that sticky silk all over your kitchen floor because you had to shuck it beforehand. No siree!!
You’re gonna LOVE this!!
Heat oven to 350 degrees. Buy your corn by feeling the heft and weight. Do not peel back the husks and peek. 
Just remove any dried and damaged outer leaves, trim dark silk ends hanging out at the end with scissors and put all your ears on a cookie sheet. Bake in the oven for 25 – 30 minutes, each ear with its full husk on. 
When done, remove and peel husks off using hot pad mitts and serve. You don’t even need butter on this corn because what happens here is that the silk melts into the corn and makes it so sweet. Plus, it isn’t water logged so it’s crisp, and you don’t have the awful job of shucking them beforehand with all that silk making a mess. This is great, naked, fresh corn. (and low in calories with no butter needed) Enjoy!! Roast an extra ear or two, shuck and wrap in plastic wrap to store in the refrigerator and use another night. Cut the corn off the cob for a salad. Use a serrated knife for best results.
Now here’s the sad part, corn is one of those things, of all vegetables, that is most likely to be genetically modified, so try to buy your corn from a local organic farmer who knows his seeds were not GMO. Ask first. 🙂
Let’s talk about temperature
Summer pleasures!!
Super quick and delicious!
Weeknight entertaining
Kale & Farro Salad with Spicy Butternut Squash, Broccoli, Radishes & Cashews
I have soaked the cobs in salt water and tossed on the BBQ grill but I’ve never just popped them in the oven. What a great idea. You haven’t convinced me to eat corn without butter yet. 🙂
Maureen | Orgasmic Chef recently posted…Easy Dark Chocolate Almond Fudge
Aww come on Maureen – give it a try without the butter. You honestly don’t need it when you cook it this way. Really!
But butter makes a good thing better 😀
Ok Gary – that’s true – but it’s not better for my hips and thighs!
Great tutorial! Grilled corn is so delicious 🙂
Sues recently posted…Créme Brulée Oatmeal
Thanks Sues – but this is really more roasted!
Grilled corn is the best summer treat! Thanks for sharing the tips, Mary.
Angie@Angie’s Recipes recently posted…White Asparagus with Raspberry Tarragon Dressing
You’re so welcome Angie! Hope you get a chance to try my method.
Can;t wait to try this. Thanks M, Best, A
Thanks Allan – enjoy!!
Dave and I always cook our corn this way. And thankfully we can get ‘real’ corn here 🙂
Tandy | Lavender and Lime recently posted…Out And About: Friday 19 June 2015
All good, Tandy!! 🙂
It is very much the season here and I am getting loads of corn on the cob from my CSA. Your method for cooking corn is fantastic. I have used all the other ways and never knew about baking in the oven. This would ideal for cooking corn for a group also. I will definitely give this method a try this week.
Jovina Coughlin recently posted…Father’s Day Dinner From The Grill
Hi Jovina – Have you tried it yet?
Hope it worked out great for you – and yes it is a fantastic method for a crowd.
What a great idea! I never thought of roasting corn like that. I’m going to try it.
Yes Eleni – it’s super easy and so delicious this way!
I usually put corn on the cob on the grill and now I will try the oven. I suggest squeezing fresh lime on the corn to enhance the flavor — it’s delicious!!
Thanks Mary.
Yes Judy – I like the fresh squeezed lime juice as well!! Even adding in some fresh chopped herbs such as tarragon or dill. The point is, you don’t need the fattening butter.
Thanks for this helpful how to! Corn on the cob is my favorite part of Summer (ok, one of them). Right now I have 8 beautiful cobs in the fridge so I can get my corn on on whenever I want.
Pamela @ Brooklyn Farm Girl recently posted…What I LOVE: Seltzer Water + Drink More Good
Go for it Pamela!! Enjoy!
I do it like that but on the grill. Yours is a great way to do it when you’ve got a lot of people (and no grill space)! And totally agreed about the GMO corn. Look for the non-GMO corn, you’ll be amazed at how much better it tastes (but like Maureen, butter makes everything better!!).
Anne Maxfield recently posted…Orecchiette With Broccoli Rabe and Goat Cheese
LOL – ok, so you’re in the butter camp!! Enjoy!
I love roasted corn. I would make a cayenne compound butter to go on top. Delicious! I’m sorry but no butter on it just doesn’t sound right, but anyways, I love the step by step pictures.
Kennedy Cole|Kcole’s Creative Corner recently posted…The Science of Bread Making
Honestly, you should just try a few bites with no butter – I bet you’ll be surprised. If it’s good, non-GMO corn, it will be sweet like candy and crunchy due to this cooking method. Enjoy!
I tried this method a few summers ago when trying a Dorie Greenspan recipe. Thanks for the reminder—we should have local sweet corn in a few weeks!!!
Great!! Enjoy Liz!
I love this, I usually roast mine on the griddle, but that’s because we tend to buy it already shucked here. I’m definitely trying this with our homegrown corn. GG
Homegrown corn!?! How lovely – I’m jealous!
A fabulous tip! I’ve never done this and I can’t wait to try it!
mimi recently posted…Roast Chicken with Olives
🙂 Let me know how you like it, Mimi!
Mary, this is a brilliant idea and so low maintenance. I really do dislike getting that silk from the corn everywhere. Now, I really wish I was home to go to the farmers market to get some proper fresh and tender tri-corn.
You’re right Bobbi Ann – low maintenance is a really apt description for this.
Never thought to roast corn! This is such a terrific method — definitely will be trying this. Thanks!
John/Kitchen Riffs recently posted…El Presidente Cocktail
Great John!! Let me know how you like it!
Thanks for this tips, really handy. Love grilling corn.
Raymund recently posted…Seafood Chowder
You’re so welcome Raymund! Enjoy!!
I’ve cooked corn many ways but I’ve never tried baking it…must give it a try.
Karen (Back Road Journal) recently posted…NH Colonial Farmhouse For Sale – Orchard Hill Farm
Yes – please do give it a try Karen. You won’t be disappointed!
Dear Mary Frances,
I normally peel the corn before steaming them for 10 minutes. I never knew the silk would melt in a hot oven though.
Sometimes it doesn’t all completely melt – but this method is certainly not messy and does not produce the extra water that dilutes the natural flavor of the corn. 🙂
Great idea Mary! We cook corn in the husk too and it keeps it so moist and juicy. It can be hard to find here in the husk but when I do I always buy it 🙂
Lorraine @ Not Quite Nigella recently posted…Kepos & Co, Waterloo
Wishing you luck in finding it, Lorraine!
I like corns…I like them steamed, boiled or backed….I love corn chats too. Do try some corn chats, boiled or steamed corn with indian masalas.
sangeetha menon recently posted…Dates Kheer Recipe, Khajoor Kheer for Toddlers and Kids
I’ll do that Sangeetha – sounds delish!!
You are right – this is the best way to cook corn!! However, I think It does depend on the corn you buy. I shopped at Soulard last weekend and bought some corn from a farmer from Imperial, Missouri. He said “sugar, this is the sweetest corn you will ever eat.” He peeled away the husk and handed me a slice. I had never eaten raw corn before. The gentleman was right – it was the best corn I have ever tasted and so, so sweet. I prepared it in the oven that night and everyone loved it and not one person reached for the butter. Thank you so much sharing this information. I have always cooked it in water and a little milk.