The Kitchn: 3 simple methods to make oven-roasted corn
4. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
Method 2: Roasting corn out of the husk
1. Arrange a rack in the middle of the oven and heat the oven to 400 F.
2. Remove the husk and silk from the corn.
3. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
Method 3: Roasting corn in aluminum foil
1. Arrange a rack in the middle of the oven and heat the oven to 375 F.
2. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
3. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to five days.
(Meghan Splawn is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
