Oven Roasted Corn on the Cob in the Husks

I had something totally different planned to share this week, but I am loving Oven Roasted Corn on the Cob in the Husks! So much so, I've made it twice this week alone and several times over the last few weeks. I decided that since corn on the cob is so readily available right now to share this recipe this week. 

I might never boil corn on the cob in water again!! - Okay, I probably will, but right now, I'm finding the flavors of Oven Roasted Corn on the Cob in the Husks so much richer and satisfying, it's hard to imagine.


Oven Roasted Corn on the Cob in the Husks

1 -2 Ears of Corn in the Husks for each person*


Preheat oven to 375 degrees.**

Place corn still in the husks directly on the oven rack.

Bake for 20-30 minutes. Outer husks will dry out and turn quite brown.

Remove from oven and allow to cool until easy to touch.

Remove husks and silks.***

Serve.


* The number of ears of corn will depend on how large the ears of corn are as well as the appetites of the those you're feeding.

** I actually don't preheat my oven. I put the corn in the oven when I turn the oven on because that works best in my oven. It might not in yours, so I went the traditional preheating route for the recipe.

*** The husk and silks tend to just slide off the corn this way. It's way easier than shucking your corn as is traditionally done before boiling it in water.


Note: I use organic ingredients whenever possible.

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