Everyone has his or her trade secret for perfect corn on the cob. Grandmas will tell you to boil them in a water/milk combination with just a touch of added sugar to bring out the sweetness of the kernels, and those grilling aficionados claim that a hot bed of coals is the only way to go. Personally, I usually go the microwave route: husks on, wrapped in a damp paper towel and zapped for five minutes. Down and dirty, especially when cooking for just one or two.
But making corn on the cob for a crowd is a different matter completely. When serving a large group I usually pass over the idea completely and opt for another veggie. That was until at a recent gathering where the hostess whipped a cob-lined baking tray out of her oven — husks and all!
While maybe not the speediest cooking method, it is by far the easiest, and produced the best-tasting corn I have ever had, bar none. Perfectly done, not the least bit chewy and tastes so fresh you will swear you are standing in a field. Some of the guests even laid off the butter and salt and ate it au naturel.
Oven-Roasted Corn on the Cob Recipe
Bake for 30 minutes. Cool just enough to handle, and cut off the end with the silks.
Now pull off the husks and silks in one fell swoop!
And there you have it, perfectly roasted corn on the cob! From the OVEN!
Do you eat your corn in long rows or round and round? —Karen