One of the things I find most exciting about summer is the sudden abundance of fresh, sweet corn. Especially if it’s hot off the grill slathered in herb butter. My tendency towards setting things on fire means that my husband tends to be the grillmaster in this house though.That means that I often have to wait until the weekend to sink my teeth into that buttery, delicious summertime gold! So, I started roasting corn in the oven. It’s delicious and easy… I really can’t even call this a recipe. Rather, it’s a how-to on quickly roasting some delicious corn so that you don’t have to wait for your husband to come home and put some on the grill because all of your neighbors are afraid you’ll blow something up if you touch the propane tank. Right? Ok.
Go pick out your corn.Do not, and I mean DO NOT, shuck that corn at the store! Take the corn home, husk and all and leave it that way until you’re ready to roast it.
Preheat your oven to 375 degrees.
Now, if you want, you can cut or pull off the stringy fibers at the top of the corn. They burn quickly in the oven (maybe that’s just me. Sometimes fire and I don’t get along well). If you know what those stringy fibers are called please let me know, so I can update this to sound more scientific.
Once your oven is preheated place the corn, husk and all, directly on the over rack. Roast for 15-20 minutes. You don’t want the corn to get to soft, it should still have bite to it when it’s done.
Remove the corn and allow it to cool a little. Now, finally, you can remove the husk. Just peel back the husk and use it as a handle for your corn. It’s a really great way to keep your hands free of all the herb butter I hope you’re putting on there. If you insist on being neat about it, you can do what my mother likes to do, which is to simply cut the corn off the cob into a bowl. Hold the corn thinner side up and use a sharp knife to cut the kernels from the cob. Toss with butter and salt and serve!
- Fresh Corn, still in husks.
- Preheat oven to 375 degrees.
- Place corn, in husk, directly on oven rack.
- Roast for 15-20 minutes.
- Remove from oven and allow to cool slightly.
- Peel back husk and enjoy!