By Chef PotPie on July 13, 2006
Photo by Hadice
Photo by Hadice
"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!"
Serving Size: 1 (93 g)
Servings Per Recipe: 6
"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!"
"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."
"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!"
"This couldn't be any easier! Loved it. I was a little nervous about not soaking the ears first but it turned out perfect."
"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!"
"I did this for a church BBQ and our men's group was charged with doing hot dogs, chili and corn on the cob for 700 people. We got fresh corn from our Redmond Saturday Market and roasted them all the next day. We used this method and cranked out 100 ears in about an hour and a half in two different ovens. It wasn't a piece of cake, but it was the best corn on the cob I've ever had though I didn't sample all 700 ears. ;) So easy and the tastiest corn you'll ever make."
"I agree with all the others. I will always cook my corn this way from now on! Rinse and roast. What could be easier? I too only roasted for 25 minutes as I was afraid of ending up with tough kernels, but they were sweet and tender! I did burn my finger trying to unhusk them too soon though, so make sure you give them a couple of minutes to vent the steam."
"Wow...perfect and so easy! Our's needed to stay in the oven about 5 extra minutes. Thanks for posting."
"The recipe seems to easy but the results are nothing less then delicious. I luved this recipe definently a keeper. Thanks for the great recipe. :) I luv this site."
"I used to think grilling was the best way to make corn, but this is better. This will be my new go to method for making corn on the cob."
"Easy-peasy, tastes great!"
"The best way to have corn! EVER!"
"This is so good and so easy! I have been using this recipe for several years, so thought I should take time to review it. It is the only way I do sweet corn as it comes out perfect every time. Thanks so much for this recipe Chef PotPie!"
"This was my first time making corn on the cob that doesn't come from the freezer section. It was awesome! So easy to make and the corn turns out delicious. Add some butter and salt and fresh ground pepper to the steaming cob and its heaven. I'll definitely be making this again!"
"I was pleasantly surprised by this recipe. I always grill my corn, but thought I would give this a try. Couldn't be easier, tastes just like it came off the gas grill. Love it, will make again."
"This was so very easy and tasty!"
"Super easy and the kernels were very juicy! Can't believe I have never thought of doing this before!"
"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."