Easy Oven-Roasted Corn on the Cob in the Husk
Corn on the cob is great for grilling, boiling, and microwaving. But here is a technique that blows all those out of the water. Not only is it simple and mess-free, but it also tastes like corn should taste: crunchy kernels of sweetness. It’ll take about half an hour for the corn to roast and you have to let the ears cool a little bit before husking, but it’s so easy, you’ll wonder why you haven’t prepared corn this way before.
- 1 ear of corn per person being served
- Arrange a rack in the middle of the oven; preheat to 400°F. Leave the corn on the cob with its husks and silks attached. Arrange the corn on the oven rack lengthwise and spaced 1 inch apart.
- Roast for 30 minutes. Remove the center cob and pull back the husks just enough to test for doneness; the corn should have swollen shiny kernels with a few browned ones too.
- Remove the corn from the oven. Let cool for 15 minutes. Wrap a kitchen towel around the base of a corn cob to hold it without getting burned as the husks retain some heat. Pull back the husks and silks at the same time; they will come off easily.