Roasted corn on the cob
Boiled corn on the cob is tasty – it’s what most of us grew up on. Grilled corn on the cob is even better, as many of you will already know. But roasted corn on the cob has an intense flavor no other method of cooking can quite match. It’s actually easier to make than boiled corn on the cob, too. This method of cooking transforms a simple garden vegetable into an amazing flavor experience with gorgeous presentation value.
Corn is packed full of nutrients. It also has some starch and natural vegetable fat, which gives it a bad reputation among some health enthusiasts, but I think this misses the point. It may not be as great for you as, say, dark leafy greens, but as an alternative to potatoes, rice or pasta side dishes, it’s a significant step up in terms of nutrition. And taste!
How to roast corn cobs
- Take 4-6 cobs of corn, still in the husks.
- Put a piece of foil under your oven rack. (This is just to catch any bits of husk that fall off during the roasting, so they don’t start a fire in the oven.)
- Preheat your oven to 350°F.
- Put the cobs on directly on the oven rack and let them roast for thirty minutes.
- Serve them in the husks.
They will be very hot, so you may need corn cob holders or an oven mitt or something to pick them up off the rack.
Everyone should peel the husks back at the table, when they’re ready to eat the corn. The cobs will probably have cooled down so that everyone can use the husks to hold the cobs, but have some corn cob holders on hand just in case. Some people like to salt or butter the ears at this point, but I would recommend tasting it first in its plain roasted state.
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