Roasted Corn on the Cob – Indoors!

This is the actual corn, looking somewhat wan under the kitchen lights. It was actually very pretty. And tasty.

Mrs. Homegrown here:

Oh. Em. Gee.

Why have I never done this before? I suspect everyone else has, but if there are a few ignorant souls like myself out there, let me tell you a secret: cook your corn on the cob in the oven.

I knew about corn on the grill, of course. But when it came to indoor corn cooking, I only knew to boil or steam, like my mama and her mama before her.  But roasting is so much easier. There’s no prep, and after it’s cooked, the silk just slides right off. This is a blessed miracle, because picking bits of silk off of boiled corn was never my idea of fun. And the corn comes out sweet and moist, perfectly cooked in its own wrappings, with no effort at all.

Too bad corn season is almost over here, and probably completely over most everywhere else. Next summer is going to be the summer of roasted corn.

Roasted Corn on the Cob:

  1. Preheat your oven to 350ºF
  2. Chuck your un-shucked cobs in the oven, just as nature gives ‘em to you
  3. Roast 30 minutes

(30 minutes worked perfectly for me. You could peel back the husk and take a nibble taste test. I suspect there’s a wide latitude of done-ness, ranging from lightly steamed in the husk to heavily roasted/slightly caramelized, and all of it is good.)

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    12 Comments

    1. Next you should try shucking them and then grilling them until they have carmelized kernels (some will turn black, but that’s ok). While grilling brush with melted butter, salt and seasonings. I won’t eat corn any other way now.

    2. Hi! I met Erik and Homegrown Culver City last Sunday. He told me to email him about helping out on your property. I emailed “[email protected]” but the message gets delayed, so do you have another email we can correspond on? You can email me at [email protected]!

      Best,
      Shane

    3. The trick is finding corn on the cob that still has its husks intact. I’ve lost count of the times I’ve nearly shouted at someone peeling back a husk at a farmer’s market stall or at the grocery store.

    4. @meemsnyc: No, you don’t have to soak them. That’s the great thing–you just throw the cob in the oven as is. I didn’t even wash them. And I put them on the rack, not in a pan, so I didn’t have to wash anything afterward. When they were done, I just shucked them (quick as a wink) then slathered on the butter and S&P. I’ve never had better corn.

    5. We have a fume hood and roast them right on the burner flame. Just coat with mayo or butter and toast right on the heat. Turn until they are roasty golden. Delish!

      (enjoy cleaning your stove right after!)

    6. This sounds wonderful! I’m going shopping tomorrow, and if I can find corn on the cob, I’ll be making it this weekend.

    7. Neighbor of mine, from Indiana corn country, turned us on to this…

      Soak corn in the husk, then throw on the grill; oven will probably work just fine too. Then take an empty Pringles potato chip can and pour some melted butter with S&P, and add water to it to fill to about half way up the can. Butter seperates from the water, rides on top. Take corn, peel back the husk, handle-like, and dip into the long can. As you pull it back out, it goes through the melted butter layer, gets all slathered up. Yum!

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