Oven-Roasted Corn on the Cob

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

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.

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.

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!

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!