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    You are in: Home / Recipes / Oven-Roasted Corn on the Cob Recipe
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    Oven-Roasted Corn on the Cob

    Oven-Roasted Corn on the Cob. Photo by Hadice

    1/17 Photos of Oven-Roasted Corn on the Cob

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef PotPie's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Rinse ears.
    3. 3
      Place corn cobs in middle rack in oven.
    4. 4
      Bake for 30 minutes.
    5. 5
      Remove corn cobs. Pull back husks and enjoy!

    Ratings & Reviews:

    • on April 24, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2011

      55

      I always cook corn this way, I don't even rinse it. With my 30" stove I can fit 12 ears on one rack. I also can do six in the toaster oven, but I have to cut off any hanging husk or silk so it doesn't touch the heating element. The oven temp can be varied so that these can cook right along with any other dish; just adjust the time up or down. This method really brings out the sweetness of the corn. It's much tastier than boiled!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (208)

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