If you're bored with the taste of boiled corn on the cob and it's too cold to grill, cook it in the oven.Corn on the cob can be roasted or broiled, and you can either leave the husks on or remove them prior to cooking.
Step 1: The temperature of the oven should be 350 degrees Fahrenheit (180 degrees Celsius).
Place the interior rack into the center position of the oven.You don't need a baking sheet for the corn.The ears of corn need to be placed on the oven rack.The oven rack should not be covered with aluminum foil.
Step 2: The corn needs to be washed.
Quickly clean the outer husks by rinsing them.If you see dirt or debris, use your fingers to scrub it away.Do not remove the husks from the corn.If there are silks hanging out of the ends or leaves that are peeling away, use clean kitchen scissors to trim them away.
Step 3: The corn should be cooked for 30 minutes.
On the center rack, place the ears of corn in a single layer.When it becomes tender, cook the corn.If there's another oven rack above the center rack, you can keep it in place as long as it doesn't come into contact with the corn.If it does, you should either remove it completely or put it under the center rack.Keep the corn in a single layer.You may have to increase the cooking time if you need to stack it.The pile of corn needs to not touch the upper heating element of the oven.You can check for doneness by squeezing the sides of the ear.It should be soft enough to push through the husk.
Step 4: Remove the husks.
Remove the corn from the oven and let it cool down.Carefully remove the husks from each ear.Before peeling the husks, hold the base of the ear with an oven mitt.The steam escaping from the corn will be very hot, so you should never point the ears at your face.You can either wrap the husks around the base of each ear or remove them completely.The choice is yours to make.
Step 5: Enjoy.
If you want to make it taste better, sprinkle the corn with salt, pepper, and chopped parsley.The corn is still hot so serve it on the cob.
Step 6: The temperature in the oven should be 400 degrees Fahrenheit (200 degrees Celsius).
The center position of the oven is where the interior racks should be moved.Prepare four sheets of aluminum foil so that they are at least as large as a single ear of corn.If there's another rack above the center rack that won't block the ears of corn, you can leave it in place.If this happens, you'll need to remove the top rack or place it beneath the center rack.
Step 7: The husks should be removed.
Remove the husks from the corn.Go to the base of the ear.Use your hands to scrub the corn and remove as many silks as you can.When dry, use clean paper towels.
Step 8: Allow the corn to mature.
Attach one sheet of foil to each ear of corn.Add salt, pepper, and chopped parsley to the corn after brushing it with butter or oil.Since butter will melt over the corn as it is roasted, it's not necessary to melt the butter before spreading it.Sprinkle any seasonings over the entire ear.
Step 9: The foil should be wrapped up.
To make a seal, fold the foil around the corn and pinch the sides together.The corn should be placed on the baking sheet.Don't stack the ears, keep the corn in a single layer.
Step 10: Take 20 to 30 minutes to bake.
Place the corn in the oven and bake them until they are hot and tender-crisp.After the first 10 minutes, make sure to cook all sides of the corn on the baking sheet.Carefully squeezing the sides of the foil, check the corn after 20 minutes.As you protect your hands, wear an oven mitt.The corn should give a little through the foil when ready.
Step 11: Carefully unwrap.
The corn needs to be removed from the oven.Allow it to cool for a while, then unwrap the foil from around the ears.As you unwrap the foil, it will likely release hot steam.If you want to protect yourself from burns, don't put your face or arms over the corn.You can poke one of the kernels with a fork after unwrapping the corn.The juice should shoot out when pierced.If this doesn't happen, you will need to wrap the corn and return it to the oven for a few minutes.
Step 12: Don't forget to enjoy.
The roasted corn should be ready to eat.Enjoy the best flavor and texture when it's still hot.
Step 13: Broil for a few seconds.
Allow the heating element to warm up for 5 to 10 minutes if you switch on the oven setting.Some broilers have high and low settings, while others only have on and off settings.If it's the latter, you should switch the broiler to high.The upper oven rack should be 6 inches away from the heating element of the oven.The only part of the upper heating element that turns on is when you use the broiler.
Step 14: Put the husks in a bag.
Remove the husks from the corn, but don't remove the ear.Use scissors to cut the husks in half, then wrap them in aluminum foil.Pick away any hanging silks during this step.The husks have to be wrapped with foil.If you don't do this, the husks will quickly burn under the intense heat of the broiler and may catch on fire.You can remove the husks and stem completely if you don't want to use them as handles.
Step 15: Put oil and seasonings on the corn.
The ears of corn should be placed in a single layer on the baking sheet.You can also season the corn with salt and pepper.It's not necessary to cover the baking sheet with aluminum foil.Since olive oil has a higher smoking point, it's a better choice than butter for this method.
Step 16: For 10 to 15 minutes, bake.
The ears of corn should be placed under the grill.The corn should be watched carefully, and rotation of the ears should occur when the kernels on the other side begin to charring.After the first 5 minutes, you'll need to do it twice more.The corn should be tender and lightly charred when ready.If you want to char lightly without burning, you can remove the foil from around the husks during the last 2 minutes.
Step 17: Don't forget to enjoy.
Remove the corn from the oven and sprinkle it with parsley.It is still hot to serve it.
Step 18: Broil for a few seconds.
Allow your oven to preheat for at least 5 minutes by turning on the broiled portion.If you have a high and low setting, switch it to high.In this case, the general on setting is fine, because some broilers only have on and off settings.The top heating element should be at least 6 inches away from the upper rack of the oven.
Step 19: The ear should be cut into four sections.
Remove the husks from the corn.Use a knife to cut each ear in half.Depending on the thickness of the corn, it may be possible to break the ears apart by hand.Doing so will make it harder to keep the sections even.
Step 20: Add seasonings to the corn by brushing it with oil.
The corn cob sections are placed on a large baking sheet.If you want, sprinkle the corn with salt and pepper.Since olive oil has a higher smoking point than butter, it's usually the safer option for the Broiler.Since the corn should cook quickly, you should be able to use butter.
Step 21: Broil for 6 to 10 minutes.
The corn needs to be placed under the broiler.Cook the cob sections for 3 to 5 minutes, or until some of the kernels begin to char, then flip them over.Continue cooking until the other side cooks as well.The other sides should be brushed with more oil and butter.It is possible that doing so will result in more splatter inside your oven.
Step 22: Don't forget to enjoy.
The corn cob sections should be removed from the oven.If you want, serve the corn hot with freshly chopped parsley.