I have always loved corn on the cob. As a kid, I loved each step of the process. Waiting for ears of sweet corn to go on sale. Going with mom to Jewel. Pulling back just enough of the husk to see if the ear was good, replacing the husk on bad ears and ferreting away good ears into our produce bag. Taking it home. Helping mom set the pot to boiling. Going outside with the ears of corn and shucking them. Ending up with cornsilk EVERYWHERE. Eating the glorious, pop-off-the-cob-covered-in-butter-and-salt corn. I had only ever had boiled corn until I went away to college. The town my alma mater is in holds an annual Sweet Corn Festival. Festival! Festival for corn! And the best part (to the ears of a college student)? They gave away a FREE ear of corn to college students with ID. (The best part to a graduate's ears is now the blues music that accompanies the sweet corn festival.) It was at this festival my freshman year of college that I, for the first time, tried grilled corn on the cob. I loved it...it had that sweet corn taste that I love, with that extra roasted flavor. But with that love came the problem...I am a bit afraid of the grill. Alas, I would likely never make grilled sweet corn on my own.
All that changed when I across a pin leading to House of Joyful Noise's oven cooked corn on the cob. It may not be perfectly like the grilled corn on the cob from my college days, but it tastes pretty darn good. The instructions are stupidly easy to follow, and worked perfectly.
Start with preheating your oven to 350 degrees.
Then, take your corn and cut off all the extra dry bits of husk and the silks hanging out. I don't know if this is a necessary step, but I did it because I was concerned about the extra bits catching on fire. I'm still not entirely clear on how to use my fire extinguisher, so I didn't want to chance it.
I set my corn directly on the rack in my horribly-overdue-for-a-cleaning oven.
Next, set your adorable penguin timer (What? You don't have one of those? Fine, set any kitchen timer) to 30 minutes.
After 30 minutes, your husk will look drier and more brown, and your house will smell of roasting corn. Remove your corn from the oven. I definitely recommend using some kind of oven mitt or glove, unless you are like my mother and have fingers that must be made of Teflon.
Once your corn is out of the oven, make a cut all the way around the bottom of the ear. This will make removing the husk and silks seem like magic!
Squeeze the husks a bit and slide them off of the corn. It took my a couple of tugs to get all of the husk layers off of the ear.
After removing your husk, you will notice a relatively small amount of silk left on the corn. Pull it off, then season your corn as you like.
You can tell we really like corn, since we have a slab of butter with a corn indentation in it.
I enjoy my corn seasoned with salt, pepper, and a bit of cayenne pepper.
I very much enjoyed this method of cooking corn. The corn had a great roasted taste, while still coming out juicy and perfectly pop-off-the-ear cooked. And I didn't burn my house down trying it!