How To Roast/Steam Corn On The Cob In The Oven–No Shucking Mess!

I am tickled about finding this super great trick to roast and steam corn at the same time.  It is now the main way I make corn on the cob.

Why?

Because I DO NOT like the mess of shucking corn.  Not at all.  Blech.

This ‘steam in the husks while in the oven’ way to make corn is by far my favorite way!  It is fool proof, fast, and mess free.  The steaming process makes the stings super limp, so once the corn cools a bit and you husk it, they come right off!  So much better than husking before cooking the corn!

The only prep you have to do is cut off the tassel part of the corn. Be careful not to cut too far down into the corn, as you want the husks to envelop the corn in order to steam it while it roasts.

Place on a cookie sheet, and bake at 350 degrees for 30 minutes.

Let sit a few minutes before removing husks and be careful.  There is steam in there.  Cool enough to handle comfortably, husk and enjoy!

Oven Roasted Corn On The Cob
courtesy of Tyler Florence on Food 911

4-6 ears of corn

Preheat oven to 350 degrees.  Cut off tassel part of the corn, making sure you do not cut too far down into the corn, as you want the husks to envelop the corn in order to steam it.  Roast for 30 minutes.  Let cool slightly.  Peel down the husks, can use as a handle to eat the corn.