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This is the only way I make corn on the cob now. It's so quick! I usually leave them in the oven for a little longer than 30 minutes. Thanks for this cooking tip!!
I loved the "roastedy" aroma that flowed through my kitchen:) Preparing corn on the cobb this way is perfection!
This is worth all 5 stars + 100 more! No more standing in front of the garbage can cleaning corn! Yea! No more boiling the corn getting a steam facial! Yea! This corn turned out so tender and cooked to perfection. I cooked it exactly the 30 minutes and it was perfect. I also stacked the corn ears on top of each other. I had a dozen ears and they all didn't fit on the bottom so I put 3 ears on top of the others and it worked perfectly. Thank you so much for showing me this really easy and so much better way of preparing corn.
Perfect! I didn't time my ribs with the corn right so my corn sat in the husks outside the oven for a few minutes and they turned out perfect. I didn't realize you really do keep the entire corn intact-no, you don't take the silk off-no, you don't peel the husks down. You really leave it all together (right out of the grocery bag), rinse it and go.
I had to do this a little different than the way the recipe was written because I used some of frozen ears of corn from last year's crop. So I wrapped in foil and baked them that way. I will make it the original way when the new crop is ready this year. Thank you for a great recipe. Made for ZWT4 by a CHIC CHEF.
This worked out very well. It is the only way I cook fresh corn on the cob.
Great technique for cooking corn. We enjoyed it and the amazing thing was no prep work was involved, also the silk wasn't a pain to get out either. Thank you!
From now on this is the only way I'll prepare corn. This was so easy and easy cleanup.
If you don't want to heat up the kitchen using the oven, nuke your corn. For two good sized ears of yellow corn 6 minutes on high works. Only cooking one ear? 3 minutes.
Awesome! I do not usually mess with fresh corn because I can never get all of the silk strings off. This recipe sounded too good to be true, but it works! It was delicious. Thanks for sharing!