Oven Roasted Corn on the Cob

No soaking, boiling, husking... just 35 minutes in the oven and you have perfect corn on the cob! The corn steams in its own husk, leaving your stove top available for other dishes and eliminating any need to clean additional pans!

I've been doing it this way for a few years and it comes out great every single time.

• fresh corn with the husk intact
• an oven set to 350 F

I've done up to eight ears of corn with no problems... but for larger amounts you may need to cook them a little longer.

If you have any loose husk bits or dried out ends, rip those off. And make sure to pull off the silk at the top of the ear.

If you leave those on your kitchen will be blanketed in smoke. :)

Roast directly on an oven rack in the center of the oven for 35 minutes at 350 F. If you have tiny ears of corn, it may take a little less time. Keep smelling - when it smells like corn, chances are it is time for them to come out!

Use a potholder or tongs to remove the ears from the oven. When they come out they should look like the pictures - nicely browned but not black.

And then pull the husks back to form a fancy handle... and then show that corn who's boss!