Revolutionary Oven-Roasted Corn on the Cob

Dang, that’s a lot of hyperbole in the title, ain’t it?  OR IS IT?!  Hint: It’s. Not.

When I tell you that this recipe is revolutionary, you can understand it to mean that it has revolutionized the way I think of cooking corn; I will never, never ever never, boil my corn on the cob again.  I will certainly grill my corn (and so will you, once you try it), but I’m leaving the boiling to whomever would like to pick it up at the curb. From here on out, it’s oven-roasted or grilled for me and mine.

Cue fireworks!

Can you hear the fake explosions?  No?  Make this and I promise, you will.

TRUST ME!

Basically you do the same thing as if you’re preparing to grill the corn:

Peel back husks and take off the silk.

Silkless:

Pull the husks back up to protect corn while cooking:

At this point, no need to tie each husk with twine or soak win a water bath like you do when you grill the corn.  Simply lay them on a cookie sheet and place in a 350° oven.  The mood lighting in the oven is very romantic.

Roast for 30-35 minutes.  When they’re done, they look like this, pre-husked (I swear that front one winked at me):

Take out of oven, husk, salt and butter, place in a bowl, then watch yo hands, momma!  Your family is gonna eat these up!

WORTH NOTING: These oven-roasted babies were the easiest cobs I’ve ever husked in all my husking days.  The husks almost slid off.  EASY!

I don’t know if it was the method or the fresh corn, but Garry and I agreed: these were superior to boiling.  We made yummy noises the entire time we were eating (well, I did).

Rev-OH-lu-tion…wait for it…ary!

Cookout coming up?  Family BBQ?   Add corn to the list and oven-roast those badboys.  You won’t be sorry.

Happy revolution, y’all!

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