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How To Make Corn On The Cob In The Oven – No Shucking Mess!


{a repost from the archives}

I DO NOT like the mess of shucking corn. At all.  

It is not a fun job, and I think I was traumatized as a kid once when husking corn.  I vividly remember sitting at my Aunt Susie’s house with my cousins, outside in their back yard on a picnic table.  We were sitting on the table itself, feet on the bench, husking corn.  We had brown paper grocery sacks to catch the mess, and I loved getting to help my  Aunt with dinner preparations.  That is, until I opened up a piece of corn & a big fat worm nestled in a bed of silk, greeted me.  I threw the piece far away from me, jumped off the table & squealed, much to the delight of my cousins.

I have not seen a worm in my corn since, and I have husked many a corn!


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This ‘steam in the husks while in the oven’ way to make corn is by far my favorite way to make corn.  It is fool-proof, fast, and mess free.  The steaming process makes the silk 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.