Roasting corn in the oven with the husks left on produces extraordinarily flavorful ears — so good you may not need any seasonings at all.
If you read my Corn and Edamame Salad post a few weeks ago, you already know I’ve discovered a favorite new method for cooking corn — and it’s incredibly simple. After more than 20 years of cooking, I finally learned to roast corn with the husks on, and it’s transformed how I prepare it.
This technique yields far better flavor than boiling. There’s no waiting for a pot of water to boil, no soggy kernels, and no need to fumble with tongs to avoid scalding your hands.
Roasting in the oven is also easier than grilling. Grilled corn looks great, but it can be tricky to get right — sometimes undercooked, sometimes dried out. Oven roasting is forgiving and consistent.
Simply place the ears directly on the oven racks or on a sheet pan and roast at 350°F for about 30 minutes. The husks protect the kernels from drying and help the corn retain its natural sweetness and juiciness. The flavor is so concentrated that it’s often delicious plain. I usually brush mine with a bit of melted butter and add a sprinkle of salt and pepper out of habit, but it’s optional.
After 30 minutes in the oven, the outer husks will look a little dry and papery. If any husks are loose before roasting, remove them so they don’t burn or catch on the rack. Let the ears cool slightly, then peel back the husks and remove the silk — it comes away very easily once the corn is cooked.
This method is excellent for serving a crowd. You can fill the oven with ears of corn and quickly husk them as they finish, or let guests husk their own for a fun, casual meal.
Roasted Corn
By Christin Mahrlig
Ingredients
- Fresh ears of corn with husks on
- Butter, salt, pepper (optional)
Instructions
-
Preheat oven to 350°F (175°C).
-
Trim away any loose husks, leaving the majority of the husk intact to protect the corn as it cooks.
-
Place ears directly on the oven rack or on a sheet pan and roast for 30 minutes.
-
Remove from the oven and let cool slightly. Peel back the husks and remove the silk, which should come off easily.
-
If desired, brush with melted butter and season with salt and pepper before serving.
Notes
Nutrition information is automatically calculated and should be considered an approximation.