Don’t have a grill? Oven roasting fresh ears of corn steams it from the inside out and is easy, delicious and takes almost no effort.
Hi everyone! The blog has been quiet the past week so I’m happy to be posting a new recipe today. I’ve been in Chicago this week for an orientation for work and we’ve been going non-stop!
Some highlights from my trip: I got to try Chicago deep dish pizza (which tasted like a giant melted mozzarella stick with tomato sauce poured on top. I could only eat 1/8 of the pizza and it was a small). I also met some awesome new dietitian friends who went with me one of the nights to explore downtown Chicago– we went to the Willis Tower SkyDeck and took a ton of pictures.
I like traveling, but after going on three trips in the past month, I am definitely ready to be home for a while.
Onto today’s recipe! It’s not really a recipe, more like instructions. It’s also a Recipe Redux day! This month’s theme is:
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Today’s post isn’t necessarily a different cut or shape of fruit or vegetable, but another cooking method!
We both love fresh corn when it’s in season. The sad part of it is we don’t own a grill. Our apartment complex doesn’t allow them, and you can’t even keep them on the balcony. So what can you do if you don’t have a grill but still want that roasted corn taste? Use your oven!
This couldn’t be easier. All you need is corn and your oven. My trick is to keep the husk on the corn while it cooks. Keeping the husk on creates a steaming effect and the outcome is a delicious, juicy golden corn on the cob!
You do want to make sure to trim as much of the “hairs” on the end of the cob as you can. Trust me, you don’t want those getting too hot and burning in the oven!
After you bake the corn for about 35 minutes, let the cobs sit on the counter for a few minute to cool down before you handle them. Then, all you have to do is peel back the husk and snap it off on the other end! Add butter, salt, pepper, or even parmesan cheese. Yum!
Here are the instructions to make baked corn on the cob!
- Fresh ears of corn, with the husks on
- Preheat your oven to 400 degrees F.
- Trim the edges of the corn husk so there's no hanging threads.
- Place in rows directly on the rack in your oven.
- Bake for 35 minutes.
- Remove from oven and let rest for a few minutes. Remove husks carefully, they will be hot!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
I microwave mine for 4 min to get the same effect quicker!
I’ve never made corn on the cob this way– I’ll have to try it!