Roasted Corn

Roasted Corn

If you read my Corn and Edamame Salad post a few weeks ago, you know I have a new favorite way to cook corn and it is so easy! I don’t know why it has taken me 20+ years of cooking to learn about roasting corn with the husks on.

It results in much better flavor than boiling in water. No waiting for the water to boil. No soggy corn. No searching the drawers for the tongs so I can pull them out of the water without getting burned.

Roasted Corn

Roasting in the oven is much easier than grilling corn. As much as I love the idea of grilled corn and the look of it, I find it to be hard to get just right. Either it is undercooked or dried out.

Roasted Corn

Just lay the corn directly on the cooking racks, or on a sheet pan, in a 350 degree oven for about 30 minutes. The husks help keep the corn from drying out during cooking. The corn keeps so much of its flavor, you can do without any seasoning at all. I find myself brushing it with a touch of melted butter and sprinkling a little salt and pepper on it, but that is mostly just out of habit.

roasted corn

This is what the corn looks like in the oven at the end of 30 minutes. The outer husks get a little dried and pappery, and it is probably best to remove them before cooking if they are loose and not clinging to the corn.

Let them cool slightly and then remove the husks and silks, which by the way, come off very easily after the corn is cooked. The silk will just fall off.

This is a great way to cook corn for a crowd. You can pile the oven full with corn and then quickly husk it when done. Or just let your guests do their own husking. :)

Roasted Corn

 

Roasted Corn
 
Roasting corn in the oven with the husk on is the easiest, most flavorful way to cook corn. It's so good, you'll find yourself eating it without any seasoning.
Recipe type: Side Dish
Ingredients
  • Fresh ears of corn with husks on
  • Butter, salt, pepper (optional)
Instructions
  1. Heat oven to 350 degrees.
  2. Remove any loose husks from the corn.
  3. Place corn on oven rack and roast for 30 minutes.
  4. Remove from oven, let cool, and remove husk and silk.
  5. If desired, brush with melted butter and season with salt and pepper.
Notes
I like my corn al dente. If you don't, you may want to cook an extra 5 minutes.

 

 

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31 thoughts on “Roasted Corn

  1. Perfect timing! I just found a corn with miso butter I’ve been wanting to try and love roasted corn but don’t have access to a grill. Great to know it CAN be done in the oven!

  2. Love roasted corn! I roast corn in the oven but I also do it on the grill. I think the secret to grilling corn is to soak in water, when you put it on the grill cover it with a wet cloth towel. Keep the towel wet each time you turn the corn. Every year the first time I grill corn is for our Kentucky Derby party!! :)

    Michael

  3. My farmer’s market told me if you only need to cook a few ears of corn, to place them in the microwave as is and cook for 5 min. Same result as the oven. Shucks easily and tastes wonderful. Be sure to have pot holders handy. You may adjust time to your preference of doneness.

    1. Thanks for letting us know that Shirley! Going to try that next time I buy some corn. Oftentimes I am only cooking a few ears since my husband and son will only eat about a half an ear each, if that. This will be perfect!!

  4. We always just grill corn during the summer – I’ve never tried it this way! It’s a great idea – you’re definitely right that it can be tricky on the grill! I love corn this time of the year!

  5. This is fantastic Christin! I love roasted corn but have never tried leaving the husks on – I usually husk it and then wrap it around in foil before popping it in the oven so this is brilliant and saves me that extra step as well as foil. Can’t wait to try this next time :)

  6. Roasting corn on the grill is one of my favorite ways to cook it. I wish we were living back in Michigan and could stop off at the farmers market as the corn is so sweet and tender, corn is not good here in HK. I am on my way to check out your corn and edamame salad.

  7. Hi Christin, I’m Mary from Mary’s Secret Ingredients! I found your blog through Suzanne’s and I’m loving your recipes! Can’t wait to read more of them!

  8. I am absolutely going to try this. In a magazine, I had read 400 degrees and that sounded high to me. I’m so glad to know it works so well.

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