Oven Roasted Corn on the Cob

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My first review. How could we not know this. This is by far the best and easiest way to cook corn. No washing, shucking, fiddling with it or taking off the silks. The corn tastes the way "corn" should. Try it, you won't be disappointed.

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"Easy" is an understatement. We live in an apartment at the moment so grilling is not easily do-able, so this is the perfect way to make some very tasty corn on the cob! My boyfriend and I love it, will be making this throughout the summer.

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WOW! I've never been able to get my hubby to try grilled corn and he was not at all anxious for me to try this experiment. But I cut off the very tip of the silk and husks that might burn, put a piece of foil on the bottom rack of my oven, put the cobs on the top rack (I only used the two racks, set the timer and in 35 minutes had DELICIOUS corn. Hubby raved. Son didn't say a word until he devoured the whole thing. Even my daughter who doesn't like corn on the cob loved it. In my husband's words "It tastes corny - like corn should taste." As mentioned by others, husking has to wait a few minutes unless you've got some hand protection you don't mind using, but the silk comes right off - EASY! Glad I used the foil because I did have a few drips from the corn, but other than that, it was perfect!

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Couldn't be easier! I cooked two ears in my Infrawave Black & Decker oven and they came out perfect. A few spritzes of buttery spray, and then some pepper and bacon salt shakes and it was perfect!

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I always wanted to roast fresh corn on the cob, but I only knew about roasting it on the grill. I told my 85 year old mother that I was going to try this recipe tonight. She questioned everything; we couldn't add sugar and milk to boil it in! Won't the silk and corn husks create a fire in the oven? How do you shuck it while hot?
Well, it was the tastiest corn ever. It was so sweet, cooked perfectly, so easy to shuck, the silk just fell off, and I got it to the table hot. The ears were still warm at the end of the meal. Mom announced that this was a "keeper" and we would always cook corn this way.

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The corn roasted perfectly and tasted great. The husk was removed very easily and no need for butter!!

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The corn cooks perfectly and retains a fresher taste. I had never cooked corn on the cob this way until last evening -- and I'm Iowa-born, so you know I've probably cooked my share of corn over the years! The best part: the corn silk comes right off! Less mess and better taste. What's not to love?

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I have done this and it is absolutely great. I have another weird question.. can you take corn still in the cob and put it directly in the freezer then take it out and after letting it thaw a short while and then follow these directions? The biggest things I worry about is the corn worms...LOLOL. That part sounds a little gross

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Easy, no-mess, and delicious!

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Quick, easy, and tasty. No mushy, over-boiled corn on the cob here. Tried this to go along with my Zuccini "crab" cakes tonight. Add a little butter and salt once you shuck the ears and it's good to go.