Here’s how to make oven roasted corn on the cob with the husks. It won’t get charred like it does on the grill and it is super easy to make.
There are times when the best option is to make oven roasted corn on the cob. It could be that a grill isn’t available or it is full of other foods. Or maybe you don’t have a pot big enough for boiling corn on the cob.
No matter the reason, making oven roasted corn on the cob with the husks is a great option and less work because all you have to do is put the corn in a hot oven.
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Recipe For Oven Roasted Corn On The Cobs With The Husks
Step One
Place the corn on the cob on the rack in a preheated oven at 350ËšF for 30 minutes.
Step Two:
Remove the fully cooked corn on the cob with tongs or oven mitts.
Step Three:
Allow the corn on the cob to cool enough to peel.
The husks and the silks come off easily. You can peel it before serving or allow everyone to peel their own corn.
Step Four:
Serve the corn on the cob with butter and salt.
Oven Roasted Corn On The Cob With The Husks FAQs
1. How do I know if the corn is fully cooked?
Since corn on the cob can be eaten raw, don’t stress about the exact cooking time. Once the corn is hot and tender it ready.
2. Should the silks be removed before baking? No, they don’t need to be. The silks will come off easily after cooking. If you prefer, you can peel back the husks, remove the silks and then wrap the husks back around the corn before baking.
3. Can I remove the husks before roasting the corn in the oven? Yes, that is another option. You can make oven roasted foil wrapped corn on the cob like this. Or put the peeled corn in a pan and bake it uncovered at 400ËšF for 25-30 minutes.
4. It’s too hot to turn the oven on. Can this be made on the grill instead? Yes! Here’s how to grill corn on the cob with the husks.
Recipes for Leftover Oven Roasted Corn On The Cob With The Husks
It always seems like we have leftover corn on the cob and there are so many delicious ways it can be used. Cut the corn off of the cob (cooked or uncooked). Store it in an airtight container in the freezer or use it in one of these recipes:
Slow Cooker White Chili with Chicken by The Gunny Sack: This White Chili with Chicken is super easy to make in a slow cooker and is the perfect family dinner for busy weekdays.
Corn Casserole from Tastes of Lizzy T: This no-fail corn 5 ingredient corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.
Grilled Cowboy Caviar by The Gunny Sack: This Grilled Cowboy Caviar recipe is a flavorful, healthy appetizer that can also be served as a salad side dish. Grilled veggies are a fabulous addition!
Sweet Corn and Black Bean Tacos by Cookie and Kate: These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete!
Tater Tot Chicken Pot Pie by The Gunny Sack: Tater Tot Chicken Pot Pie because admit it…pie crust is boring. The whole family will love this spin on the traditional chicken pot pie recipe.
Oven Roasted Corn On The Cob With The Husks
Here's how to make oven roasted corn on the cob with the husks on just like you can on the grill. It won’t get charred like it does on the grill and it is super easy to make.
Ingredients
- 4 ears corn on the cob
- 4 tsp butter
- 1/8 tsp salt
Instructions
- Place the corn on the cob on the rack in a preheated oven at 400˚F for 25-30 minutes, until hot and tender.
- Remove the fully cooked corn on the cob with tongs or oven mitts.
- Allow the corn on the cob to cool enough to peel. The husks and the silks come off easily. You can peel it before serving or allow everyone to peel their own corn.
- Serve the corn on the cob with butter and salt.
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Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 10mgSodium: 121mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 2g
Carolyn says
Have roasted corn like this for years. I like to soak the ears in salted water. Great for picnics as you can put them in a cooler to keep them warm and when ready to eat, peel back the husk, discard the silk and dip the corn ears in butter as you can hold the corn by the peeled back husk. YUMMY!