Here where I live in Lancaster, Pennsylvania, corn is EVERYWHERE this time of year. You can’t drive down the road without coming across a little farm stand that is selling sweet corn for really cheap (like 5 for $1). So, as a blog about seasonal eating, it was only inevitable that I would be posting about corn eventually. Making corn on the cob can be a huge messy pain if you go about it the hard way – husking it first and then boiling it in a huge pot of water. To me, it always seemed like a big ordeal reserved for special occasions, especially considering that I only make corn as a second vegetable (along with a less-starchy vegetable in the same meal). Also, boiling the corn removes a lot of the nutrients (which we definitely don’t approve of). Luckily there is a MUCH EASIER way to make corn on the cob – in the oven, without husking it first. Here are the instructions for easy corn on the cob – so easy, you can make it on a Tuesday!
Instructions for Easy Corn on the Cob
Step 1. Buy corn on the cob.
Yes. This is really the first step. Go buy some beautiful, fresh, local corn on the cob from a farm stand or farmer’s market. Corn is a local crop in almost EVERY region of the U.S. and many areas internationally. When it is in season, you can pick it up for really cheap. Here is a brief article about How to Choose an Ear of Corn Without Peaking.
Step 2. Put the corn cobs in the oven just as they are. DO NOT REMOVE THE HUSK.
- Preheat the oven to 350 degrees F.
- Don’t unwrap the corn. Leave the husks intact. Don’t pick out the little stringy things (what are these called? Silk?). Don’t even get out a baking sheet. Just put the corn cobs right on the wrack in the oven just as they are.
- Set the timer for 30 minutes. Walk away to go do something else (or work on the rest of your meal). Don’t bother turning the corn cobs half way through either. Trust me. I tested it. It doesn’t make any difference. Just come back in 30 minutes.
Step 3. Use an oven mitt to remove the corn from the oven.
- After 30 minutes of doing nothing, remove the corn from the oven using an oven mitt (or tongs – if you want to dirty a utensil unnecessarily).
- Allow the corn to cool for a few minutes (3 minutes or so is probably enough).
- Peel back the husk turning it into a handle that you can use to hold your corn cob as you eat it. (I forgot to take a picture of this, but will take one next time I make corn.) You don’t need those little corn holder things… those are silly and they go against the “no kitchen tools that only serve one purpose” rule. Pull off any of the aforementioned little stringy thingies. They will come right off without a fight now since they will be dry from baking in the oven.
Step 4. Eat the corn on the cob.
It really doesn’t get any easier than that! Enjoy your easy corn on the cob without anything on it (how we eat it at my house), with butter, salt, & pepper, or perhaps even dressed up like I did in this Five Ingredient Mexican-Style Street Corn recipe!