There are times when oven-roasted corn on the cob is the most acceptable option. It's possible that there isn't a grill available or that it's full of other foods. Perhaps you don't have a large enough pot to cook corn on the cob and know about Oven Roasted Corn in Husk.
Sweet, fresh corn is a favorite addition to salads, soups, and pasta in the summer. Whether white or yellow, sweet corn is so crisp and soft that it may be cut straight from the cob and added to meals without being cooked. Of course, grilled corn on the cob is always a delight, but with our Oven-Roasted Corn on the Cob recipe, you can get the same delicious flavor without lighting up the grill.
Flavored butter is a simple method to enhance the flavor of your food. Remove the husks and silks from the corn before cutting it off the cob. Place the corn on a broad chopping board, standing it up. Cut straight down across the base of the kernels with a sharp knife. For a light summer supper, toss the kernels into soups, salads, and salsas.
- 4 ears corn on the cob
- 4 tsp butter
- 1/8 tsp salt
- The corn on the cob should be placed on a rack in a preheated oven at 400°F for 30 minutes.
- With tongs or oven mitts, remove the corn from the oven once it is fully cooked.
- Leave the corn on the cob to cool so that you can peel it.
- The husks and silks will quickly come off. The corn can be peeled before serving, or everyone can peel it themselves.
- To serve, butter the corn and season it with salt.