Roasted Corn
There are so many ways to cook fresh corn but roasting is by far our favorite method and it is ridiculously easy. The result - sweet golden kernels, tender and bursting with summer goodness!
Ingredients
- 6* ears fresh corn, still in the husks
- For serving: melted butter, kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350-degrees.
- With kitchen shears or a sharp knife trim the “silk” off the end of the ears along with any loose pieces of the husk and trim the base if needed.
- Wash the husk thoroughly.
- Place the ears of corn directly on the baking rack in the oven.
- Roast for 30 minutes.
- As soon as the corn is cool enough to handle grab the top of the husks with the silk, pulling down to remove.
- If you want to trim the corn off the cob, place the cob flat on a sturdy cutting board. Using a sharp knife cut along one side, slicing the corn from the cob. Turn the cob and continue cutting to remove all the kernels. Finish by scraping the knife across the edges of the cob to capture any remaining pieces and milk from the corn.
Notes
*You can roast as few as one or as many ears as you need. Six ears of corn will yield about 4 cups of kernels.
The corn can be prepped ahead of time. Wrap up the roasted corn and refrigerate for 3 to 4 days. The corn can be reheated in a 350-degree oven, about 12 to 15 minutes or until hot. Or pop the ears of corn in the microwave for about 1 minute to warm.