Oven Roasted Corn on the Cob is a easy way that we have been making our corn lately. Growing up my parents cooked them only by boiling water in a stock pot and boiling the corn. With our new glass stove oven we find this method extremely time consuming because the water just does not want to boil. We also just don’t grill that often. I do enjoy using my Instant Pot to cook them, but also think this method is even easier. You’re just heating up the oven and placing the still unshucked corn right on the racks. Once they are baked, you just let them cool off a few minutes, easily shuck them and they are ready!
If you prefer you can shuck the corn first and wrap them in foil and place them on the racks. You’ll want to add an additional 5 minutes to your time but you won’t have to finger extra warm corn husks. I do find that putting them in unshucked and allowing them to bake makes them far easier to shuck in the end.
Want to try them in the Instant Pot? Here is that recipe: Instant Pot Corn on the Cob
Oven Roasted Corn on the Cob
- 6-8 Corn on the Cob Does not need to be shucked ahead of time
- Butter & Salt to serve with
- Preheat Oven to 350 degrees
- Place the unshucked corn on the cob right onto the oven racks. Bake for 35 minutes.
- Once baked, let sit for a few minutes before unshucking (they still will be really warm so be careful).