Questions & Replies

Aluminum foil should be avoided whenever possible so why not use husks! Soak for a few minutes in water, pull open a side and add butter and seasonings . More and more Studies show the dangers to our health from aluminum.

Patricia R.
Do you actually wrap the corn in the foil or leave the foil open as the picture shows? Sorry, I’m a literal cook - words say one thing, photo shows another. Thanks

gailj

RECIPE SUBMITTED BY

Oven-Roasted Corn on the Cob

Submitted by Chef PotPie

"I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!"

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photo by Jonathan Melendez

Ready In:: 30mins
Ingredients:: 2
Serves:: 6-8

ingredients

6 ears corn on the cob, in their husks (Or however many will fit in your oven.)
water, to rinse them

directions

Preheat oven to 350°F.
Rinse ears.
Place corn cobs directly on middle rack in oven.
Bake for 30 minutes.
Remove corn cobs. Pull back husks and enjoy!

Questions & Replies

Do you pull back the husks to rinse?

DebAnne35802
So I don't have to remove the silk?

jones634445_7905741
Do you have to leave the silk on? If so does it come off easy after cooked

Joann C.
I need to "blanch" 3 dozen ears of corn. Using this oven baking method, how long do you think I should bake them?

lisacousino
can you tell me if I put the corn directly on the rack or on a baking sheet?

kmpinkel

Reviews

2001 ended with role reversal due to my wifes stroke. Cooking has become a welcome quest with unbelievable challenges. In point corn went from on the cob to can off the shelf for the ensuing 16 years, till I happened on Food.com. This simple and quick preparation of corn-in-the-shuck to table is as magic as my discovery of Chinese Sweet potatos cooking for 3 and one-half hours at 300 degrees and baked Vidalia onions baking in their own juice prompted a gathering of six friends with a glass of white wine and a decadent dessert with glasses raised to my culinary prowness! I'll never tell! Pat

pat
I can't believe how easy this is. I hated boiling corn because of pulling off the silk and then using such a big pot of water just to fit them in. This way has no prep work; you just pop it in. Now it's so much easier for me to just grab some corn from the store and prepare it instead of planning it out. The corn comes out perfect, the silk just comes right off with ease, and the corn looks beautiful when you just pull back the husks and serve it that way. I tried to time it right so that they were done when my husband came home from work but they were done too early. So I turned off the oven, pulled back the husks and removed the silk, then covered the corn with their husks again and placed them back into the cooling oven. I just grabbed them once we were ready to go to the table and they still came out hot and perfect. I would love to do this for a party and just load my oven with a bunch of corn for everyone.

paagiela
The best cob corn you'll ever eat. It's actually the old rural hog roast method, where you get a bed of hot coals about 8 feet in diameter, soak and throw on about a hundred young ears, melt a crock of salted butter for dipping and half the county shows up to partake. Something about steaming it in that toasted husk... It tastes sublime.

C. Rhoades
This is indeed an excellent way of preparing corn on the cob, especially for a large number of people. However, for the sake of energy savings, as well as time, try doing this in the microwave. I do mine 3mins. for one ear, 4 mins for 3, etc. My MW is a 900W oven, yours could be 700, 900, or 1000W, so times can vary. There are several recipes in the DB. For six or more people a traditional oven still works wonders! Thanks, Chef PotPie!

DEEP336
What can you add to this many good reviews? Rated mainly to be able to find it again. Cut the green and brown stringy things off the end before cooking. Added extra cooking time to get the corn to char just a bit. So nice not to have to remove silks before cooking! They come off much easier after the corn is done. Too easy and so good!

Little_Sister

see 213 more reviews

Tweaks

Increase temp to 400, decrease cook time to 20. Crisper!

Miles S.
If you are in a hurry, trim the stalk end a bit and the silk top (if the corn is large) and pop it into the microwave for 5 to 8 minutes, depending on the size and freshness of the corn. No rinsing necessary. Be careful when shucking it after cooking--it's very hot! We do 2 ears at a time on a paper plate covered with another paper plate, but covering isn't required. Plan to try this oven method when we cook for a crowd, and need to cook more than 2 at a time.

Katwyn
Removed the silk then buttered & seasoned the corn

hblake1960_4943472

RECIPE SUBMITTED BY

Chef PotPie

Southworth, Washington

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)

View Full Profile

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Pretty good, I bought 7 ears of corn as HEB was having a sale that you get 7 for a buck! I used spray butter and original Lawry’s seasoning salt and they came out great! I did go up to about 35ish minutes though, as others suggested. I think that’s the only change to make to the recipe is just add a bit more time to the roast/bake process.

Daniel E.
Do not remove the husk. By leaving the husk on the corner is super sweet

Mark H.
You can just leave the corn in the husks and throw it in the oven. The husk insulates and comes right off after baking. No need for foil. The husk will get very dark and crispy looking, don't worry the corn inside is fine.

JENNIFER T.
Much better than water-logged cobs boiled in water. Do remember to place a baking sheet underneath to catch any butter that may seep through the foil. Thanks for sharing a great technique! :)

2Bleu
I'd recommend keeping them in the oven for at least 35-40 minutes. Open the foil wrap after 20 mins so they catch a little "tan") I buttered them in olive oil and garlic salt. Worked out GREAT. Will not waste bottled water to boil corn ever again.

Kate G.

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