Roasting corn in the oven will give it a lightly-charred finish and bring out more of its natural sweetness.Set your oven to 400 F.Remove the husks from your corn, then wrap it in foil, place it on a foil-lined baking sheet, or cut it off the cob for a ready-made side dish while it warms up.Put your corn in the oven for half an hour and serve it hot with a pat of butter and a sprinkle of salt and pepper.
Step 1: Cut your corn.
You should remove the leaves from your corn to make room for the green husk.Remove the husk from the top of the ear with a single smooth motion.Pull off strands of silk by hand after shucking your corn.If you use the tassel as a handle, you should be able to remove the husk in a single piece.
Step 2: If you want to roast your corn directly on the rack, leave the husks on it.
Corn can be thrown into the oven with the husk still on.Remove the outer layer of leaves so that the green inner shell remains.Don't expose too many of the kernels.The husk will act as a steamer packet for the corn when left intact.It is much easier to remove the husk after heating it with the corn.
Step 3: Wrap each ear in foil.
Wrap each ear of corn in foil and twist off the ends to make sure it's sealed.Place the foil-wrapped corn on the baking sheet.If you want, you can either brush your corn with softened butter or sprinkle it with salt and pepper before closing it up.The flavor of your seasonings will cook right in that way.It will be harder to overcook your corn if you have an extra layer of insulation.If you aren't able to watch your corn the whole time it's in the oven, this can be helpful.
Step 4: Corn can be placed on a lined baking sheet to give it a crisp brown finish.
To cover the sides of your baking sheet, stretch a few pieces of aluminum foil over it.In order to ensure consistent cooking, place your corn on top in rows and leave 1–2 inches between each ear.It is a good idea to use a non-stick baking sheet if the corn shifts off of the foil while it is in the oven.Unlike wrapping the ear, lining your baking sheet will reflect heat and allow it to escape, resulting in delicious caramelized corn.
Step 5: Cut the kernels off of your corn to make it easier to eat.
Run the blade of a sharp knife down the side of the ear to loosen the corn.If you want to cook each ear of corn, spread the kernels in a thin layer on the baking sheet.If you want to roast your corn as-is, you can mix it with olive or canola oil and seasonings of your choice, and put it in the oven.Pick up a bag of off-the-cob sweet corn, thaw it out, and heat it up until it is cooked through.
Step 6: Place your oven at 400 F.
Cut down on your cook time by selecting the "bake" or "convection" setting.The best use of your time is to finish getting your corn shucked, wrapped, or cut off the cob while the oven is warming up.If you are roasting corn off-the-cob, use the broil setting.The lightly-charred crust of the loose kernels will be given by this.
Step 7: You can put your corn in the oven on the center rack.
All that is left to do is put the corn in the oven.It will be easier to remove the baking sheet from the rack if you slide it onto it.Shut the oven door after that.
Step 8: It's best to roast your corn for at least 25 minutes.
Your cook time shouldn't be affected by the method of preparation you choose.After half an hour, the kernels should be perfectly tender and any flavorings you used will have had plenty of time to absorb them.You can keep a close eye on naked and off-the-cob corn if you switch on your oven's internal light.If you have your oven set on convection, your corn won't need as long.It's best to check it after 20 minutes.
Step 9: Allow your corn to cool before you eat it.
If you want to remove your baking sheet or whole husked corn from the oven, be sure to use an oven mitt.When corn comes out of the oven, it will be very hot, so it is best to hold off on handling it for a while.The juices inside the corn can get very hot because of the high water content.Enjoy at your own risk.For corn that has been heated in the husk, make a small cut near the center of the fibrous covering to let out steam and help it cool faster.Once you can do it safely, remove the husk.
Step 10: You can top your hot corn with butter.
Spread softened butter on the top of each ear while the corn is cooling.The rich texture and salty taste of roasted corn is all you need to enjoy it.For more flavor, whip up your own butter.It is as simple as folding fresh herbs into a cup of butter and refrigerating it until it is hardened.
Step 11: Add seasonings.
Dust your corn with kosher salt and freshly-ground black pepper.Use a dash of garlic salt, onion powder, or fiery cayenne pepper if you want to dress things up a bit.As you like, you can use as little or as much seasoning as you want.
Step 12: Mexican-style street corn can be made.
A roasted version of traditional elotes can be made with corn on the cob and other ingredients.As part of the fun of customizing your street corn, you can use as much or as little of each ingredient as you please.Use fresh herbs, diced red onions, crumbled bacon, and sriracha to come up with your own signature combinations.Street corn can be used as an entree, side dish, or filling snack, depending on how hungry you are.It's possible to serve off-the-cob corn street-style.If you pile your ingredients on top, you'll get the perfect amount.