Roasted Corn on the Cob
Today I did something that changed my life. I roasted corn on the cob in my oven. Yep, all of these years I’ve been boiling my corn in sugar, cream and milk and then slathering them with butter like a good ol’ southern girl. I honestly THOUGHT I had the best corn on the cob I’ve ever tasted and was pretty darn proud of that fact.
Well that all changed when I picked up four ears of corn to go with my baked BBQ chicken & potato salad. Out of pure laziness I decided to just throw them in the oven to roast, along with my BBQ chicken, yep husk and all. I’d seen those food network chefs do it a time or two. Although I was certain it wouldn’t turn out as good as MY boiled corn on the cob.
Yaaaall…honey let me tell ya… I took that corn out of the oven, peeled back the husk and sunk my teeth into super sweet, crunchy yet tender, juicy corn on the cob! It was so beautifully golden! THE BEST CORN ON THE COB I HAVE EVER TASTED!! And there is just something about eating corn on the cob while using that corn husk as a holder that makes you feel…I don’t know….healthy and earthy…like somehow you’ve done something good for the planet.
It didn’t even need any butter or extra fluff.. It was simple, pure and fresh…exactly the way corn should taste.
Sooooo my question is…Why haven’t you all told me that this method produced such delicious corn on the cob???? Not mention it is so freakin easy I almost feel guilty.
This will be the way I prepare my corn on the cob for now on!!! Is it wrong that I made these four pieces of corn for everyone in my family to enjoy but I ate them ALL! Yes…I ate them one by one while standing beside my stove with my eyes closed. I couldn’t stop. As you can see one didn’t even make it into the main picture! Yeah, they were that good and corn is my favorite veggie!!
This corn looks so pretty and natural piled up on a platter. Serve it up tonight with dinner!!
- 4 whole ears of corn
- Preheat oven to 350. Wash corn under cool water & pat dry.
- Remove the silky tip of the corn and any leaves growing off the husk if needed.
- Place the corn directly on the middle rack and roast for 30 minutes.
- Remove the corn from the oven and let cool.
- Peel back the corn husk. The corn silk should slide right down with ease with the corn husk. Use the corn husk as a handle.
- EAT!!! No need for butter or spices! Yummy!!!
I tried it for the first time today but felt 30 minutes was way to long. Corn was over cooked.
Wow, you are a Diva! A Damn Good Cookin One! This corn is the bomb & ever thang else you have Diva out and I have tried. Everyday, I am cooking with you online for my family dinners.
Thanks for your time and efforts.