| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 ears fresh corn
Instructions
- Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Nutrition Facts
| Calories | 99 |
| Total Fat | 2 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 2 grams |
| Protein | 4 grams |
| Sugar | 5 grams |
Reviews
My favorite way to cook corn on the cob. The flavor is amazing!
My go to recipe for roasted corn on the cob! Works like a charm every time.
Have been using this recipe for years!!! It beats every other method that I’ve tried. Yummm
Just fixed this – perfect and easy!! Thanks Tyler!
Corn was perfect and my family said this is the way to do it always! Plus so easy
Awesome
Every recipe Tyler offers is truly delicious, have followed his recipes for years! Love this chef! Thank you Chef Tyler!!!
Snow
Every recipe Tyler offers is truly delicious, have followed his recipes for years! Love this chef! Thank you Chef Tyler!!!
Snow
The recipe worked for my electric oven!
This is the best way I have ever had corn on the cob and I am from the Midwest. Boiling it is just the way it has always been done but cooking it like this in the oven gave it so much more flavor. I ate one ear plain because it had so much flavor! I will never boil my corn again
My Mom would be 102 if still alive, grew up on a farm in OK. She called corn on the cob “roast nears”, roasting ears. They always roasted them. I think sometimes with a fire outside since it would be.so hot in the house for oven.
Anyone this doesn’t work for or leaves a negative review – it’s one of two things that are not the recipes fault. Use an oven thermometer to make sure it’s actually to true temp… it’s amazing how often it’s not. Also, cook your corn on the cob as quickly from the pick time as possible. Starches change the longer it’s off the stalk and you won’t get as tender or sweet an ear if you wait too long. Frankly, cooking with the husk and silk on makes it much easier to peel off and back but the steam from that greenery also helps your kernels swell — sort of a steamer effect.