I can't remember where I first read how to cook corn in the oven, in the husk and all, but I wish I did so I could properly thank the genius. This has changed my summer cooking habits indefinitely. It's easy-peasy, and clean up is a cinch. Just before I am getting the grill ready for whatever else we are cooking that night, I preheat the oven to 325 degrees. I trim any errant husks that might pose a fire risk, and place corn (yes, husk and all) on a cookie sheet. Pop 'em in the oven, and cook for about a half an hour. (I watch them pretty carefully to be certain they aren't burning, but it seems that if the husks are moist enough, there isn't a problem.) Remove from oven at the same time the rest of the meal is ready to go, and serve on a platter with husk on. Your guests can grab them and easily pull back the husks. Cool presentation, deliciously cooked corn! Serve alongside butter and some of our favorite corn additions: Honey Chipotle, Truffle Salt (unreal it is so good on corn), Citrus Sea Salt, Huron Valley Dry Rub. Tried another one of our blends you love on corn? Let us know!



Date 7/22/2012 2:38:00 PM

Here's another great way to make corn on the cob with husk and all. Tear a few of the outer husks off and put two ears in the microwave for 8 minutes. Cut the bottom portion of the cob off, hold the corn by the top of the husks and the corn will fall out the bottom, leaving no husk or silk on the corn. The corn is delicious and you've not boiled away all the nutrients. Give it a try!

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