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.
