Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.
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